Gochujang Glazed Salmon with Kimchi Fried Rice Cakes

Instructions

1. 1

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

   ~5 min
2. 2

   Pat the salmon fillets dry with paper towels. Season 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 fillets, skin-side down first if applicable, for about 3-4 minutes per side, until cooked through and flaky.

   ~8 min
4. 4

   Brush the salmon generously with the gochujang glaze during the last minute of cooking.

   ~1 min
5. 5

   In a separate bowl, combine the cooked rice, chopped kimchi, and half of the sliced green onions. Mix well.

   ~3 min
6. 6

   Shape the rice mixture into small, flattened patties (rice cakes).

   ~5 min
7. 7

   Add the remaining 2 tablespoons of vegetable oil to the same frying pan (or a clean one) over medium heat. Carefully place the rice cakes in the pan and cook for 3-5 minutes per side, until golden brown and crispy.

   ~10 min
8. 8

   Serve the gochujang glazed salmon alongside the crispy kimchi fried rice cakes. Garnish with the remaining sliced green onions.

   ~1 min