Gochujang Glazed Salmon with Crispy Rice Cake
Tender, flaky salmon fillets are coated in a spicy-sweet gochujang glaze and pan-seared to perfection. Served alongside crispy, pan-fried rice cakes, this dish offers a delightful contrast in textures and a deeply savory, umami-rich flavor profile.
Prep Time
30 min
Difficulty
Easy
Servings
2
Calories
550 kcal
Instructions
- 1
In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, and minced garlic to create the glaze. Set aside.
- 2
Pat the salmon fillets dry with paper towels. Season lightly with salt and pepper.
~2 min - 3
Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Add the rice cakes and cook for 3-4 minutes per side, until golden brown and crispy. Remove from the pan and set aside.
~8 min - 4
Add the remaining 1 tablespoon of vegetable oil to the same frying pan. Place the salmon fillets skin-side down (if applicable) and cook for 4-5 minutes, until the skin is crispy and the flesh is opaque halfway up.
~5 min - 5
Flip the salmon and brush generously with the prepared gochujang glaze. Cook for another 2-3 minutes, or until the salmon is cooked through and the glaze is caramelized.
~3 min - 6
Arrange the crispy rice cakes on serving plates. Top with the glazed salmon fillets. Garnish with sliced green onions and toasted sesame seeds.
~2 min
Tips
- For extra crispy rice cakes, ensure they are thoroughly dried before frying. You can also add a touch of cornstarch to them before frying.
- Adjust the amount of honey in the glaze to your desired level of sweetness. If you prefer a spicier kick, add a pinch of red pepper flakes to the glaze.
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