Gochujang Glazed Salmon Kimchi Fried Rice Bowls

Instructions

1. 1

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

   ~5 min
2. 2

   Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the minced garlic and ginger, and sauté for 30 seconds until fragrant.

   ~1 min
3. 3

   Add the cooked rice and chopped kimchi to the pan. Stir-fry for 5-7 minutes until the rice is heated through and slightly crispy. Set aside.

   ~7 min
4. 4

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

   ~2 min
5. 5

   Heat the remaining 1 tablespoon of vegetable oil in the same frying pan over medium-high heat. Sear the salmon fillets, skin-side down (if applicable), for 4-5 minutes until golden brown.

   ~5 min
6. 6

   Flip the salmon and brush generously with the prepared gochujang glaze. Cook for another 3-4 minutes, or until the salmon is cooked through and the glaze is caramelized.

   ~4 min
7. 7

   Divide the kimchi fried rice between two serving bowls. Top each bowl with a glazed salmon fillet.

   ~2 min
8. 8

   Garnish with chopped green onions and sesame seeds.

   ~1 min