Spicy Gochujang Glazed Salmon with Crispy Kimchi Rice

Instructions

1. 1

   In a small bowl, whisk together gochujang, honey, soy sauce, sesame oil, rice vinegar, and minced garlic to make the glaze. Set aside.

   ~3 min
2. 2

   Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper.

   ~2 min
3. 3

   Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Sear the salmon, skin-side down (if applicable) for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes, or until cooked through.

   ~8 min
4. 4

   In the same pan (or a clean one), add the remaining 1 tablespoon of vegetable oil. Add chopped kimchi and diced onion, and sauté for 3-4 minutes until softened.

   ~5 min
5. 5

   Add the cooked rice to the pan with the kimchi and onion. Stir-fry for 5-7 minutes until the rice is heated through and starts to crisp up.

   ~7 min
6. 6

   While the rice is crisping, brush the gochujang glaze generously over the cooked salmon fillets. Return the salmon to the pan for the last minute of cooking to allow the glaze to caramelize.

   ~3 min
7. 7

   Divide the crispy kimchi rice between two plates. Top each serving with a glazed salmon fillet. Garnish with chopped scallions and sesame seeds.

   ~2 min