Gochujang Glazed Salmon with Crispy Rice
Break out of your dinner routine with this week's exciting recommendation! Tender salmon gets a sweet and spicy kick from a vibrant Gochujang glaze, served over a delightfully crispy rice cake. It's a flavor and texture combination that transforms a simple meal into an unforgettable culinary experience.
In short
Gochujang Glazed Salmon with Crispy Rice takes about 40 minutes (15 min prep, 25 min cooking), serves 4 and needs 17 ingredients.
Ingredients
- Salmon fillets, skin off600 g
- Sushi rice300 g
- Water400 ml
- Rice vinegar4 tbsp
- Sugar2 tbsp
- Salt1 tsp
- Gochujang (Korean chili paste)3 tbsp
- Soy sauce2 tbsp
- Honey or maple syrup2 tbsp
- Sesame oil1 tbsp
- Garlic, minced2 cloves
- Ginger, freshly grated1 tbsp
- Vegetable oil, for frying3 tbsp
- Cucumber0.5 pcs
- Radishes5 pcs
- Spring onions, sliced2 pcs
- Sesame seeds, for garnish1 tbsp
Instructions
- 1
Cook the sushi rice according to package directions. In a small bowl, dissolve 1 tbsp sugar and 0.5 tsp salt in 3 tbsp of rice vinegar. Fold the vinegar mixture into the warm rice. Press the rice firmly into a small parchment-lined baking dish (approx. 20x20 cm) to create an even layer about 2 cm thick. Let it cool completely, or chill in the fridge for 15 minutes to speed it up.
- 2
Thinly slice the cucumber and radishes. In a bowl, combine 1 tbsp rice vinegar, 1 tbsp sugar, and a pinch of salt. Add the sliced vegetables, toss to combine, and set aside to pickle.
- 3
In another small bowl, whisk together the Gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger until smooth. This will be the glaze for your salmon.
- 4
Pat the salmon fillets dry and season lightly with salt. Heat 1 tbsp of vegetable oil in a non-stick pan over medium-high heat. Place the salmon in the pan and sear for 3-4 minutes on one side. Flip the salmon, reduce the heat to medium, and brush the top generously with the Gochujang glaze. Cook for another 3-5 minutes, brushing with more glaze, until the salmon is cooked through and the glaze is caramelized.
- 5
While the salmon cooks, turn the chilled rice out onto a cutting board and cut it into four equal squares. Heat 2 tbsp of vegetable oil in a separate large pan over medium-high heat. Carefully place the rice squares in the pan and fry for 4-5 minutes per side, until they are golden brown and crispy. Transfer to a plate lined with paper towels.
- 6
Place a crispy rice cake on each plate. Top with a Gochujang glazed salmon fillet. Garnish with the quick-pickled cucumber and radishes, a sprinkle of sliced spring onions, and sesame seeds. Serve immediately and enjoy!
Questions and answers
How long does Gochujang Glazed Salmon with Crispy Rice take?
About 40 minutes in total: 15 minutes prep and 25 minutes cooking.
How many servings does it make?
The recipe serves 4.
What ingredients do I need?
You need 17 ingredients: Salmon fillets, skin off, Sushi rice, Water, Rice vinegar, Sugar, Salt …. With Veloop you can add them all to your shopping list.
