Gochujang Glazed Salmon & Kimchi Fried Rice Lettuce Wraps

Instructions

1. 1

   In a small bowl, whisk together gochujang, soy sauce, honey, and sesame oil to create the glaze. Set aside.

   ~2 min
2. 2

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

   ~1 min
3. 3

   Heat 1 teaspoon of sesame oil in a frying pan over medium-high heat. Sear the salmon fillets for 3-4 minutes per side, until cooked through and flaky. Brush with the gochujang glaze during the last minute of cooking.

   ~8 min
4. 4

   Remove salmon from the pan and set aside. In the same pan, add a little more oil if needed, then sauté the minced garlic and diced onion until softened, about 2 minutes.

   ~3 min
5. 5

   Add the chopped kimchi to the pan and cook for 2-3 minutes until slightly softened. Push the kimchi to one side, crack in the egg, and scramble it. Then, mix everything together.

   ~5 min
6. 6

   Add the cooked rice to the pan with the kimchi and egg. Stir-fry for 3-5 minutes, ensuring the rice is heated through and well combined with the kimchi mixture.

   ~5 min
7. 7

   Stir in most of the chopped green onions and sesame seeds into the fried rice. Taste and adjust seasoning if needed.

   ~1 min
8. 8

   To assemble, spoon the kimchi fried rice into the butter lettuce leaves. Top with a piece of gochujang glazed salmon and garnish with remaining green onions and sesame seeds.

   ~2 min