Gochujang Glazed Salmon with Crispy Rice Cakes

Instructions

1. 1

   Prepare the gochujang glaze: In a small bowl, whisk together gochujang, soy sauce, honey, rice vinegar, sesame oil, minced garlic, grated ginger, salt, and black pepper. Set aside.

   ~5 min
2. 2

   Prepare the rice cakes: Press the cooked rice firmly into a greased 8x8 inch baking dish or a similar sized container, creating a layer about 1 inch thick. Let it cool and set in the refrigerator for at least 30 minutes (or overnight). Once firm, cut the rice into 2-inch squares or desired shapes.

   ~5 min
3. 3

   Season the salmon fillets with salt and black pepper.

   ~2 min
4. 4

   Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the rice cakes in a single layer (you may need to do this in batches) and cook for 4-5 minutes per side, until golden brown and crispy. Remove from skillet and set aside.

   ~10 min
5. 5

   Add the remaining 2 tablespoons of vegetable oil to the same skillet over medium-high heat. Place the salmon fillets skin-side down (if applicable) and cook for 3-4 minutes, until the skin is crispy.

   ~4 min
6. 6

   Flip the salmon fillets 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

   Serve the gochujang glazed salmon over or alongside the crispy rice cakes. Garnish with chopped scallions and sesame seeds.

   ~2 min