Gochujang Glazed Salmon with Kimchi Fried Rice

Ingredients & Substitutes

Instructions

1. 1

   In a medium bowl, whisk together 2 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon grated fresh ginger, and 1 clove minced garlic to create the glaze.

2. 2

   Heat 1 tablespoon sesame oil in a large non-stick pan or oven-safe skillet over medium-high heat. Sear 4 (6 oz) salmon fillets skin-side down for 4-5 minutes until crispy, then flip and cook for another 2-3 minutes, brushing liberally with the prepared glaze during the last few minutes of cooking until the salmon is cooked through and glazed.

3. 3

   In a separate large pan or wok, heat 1 tablespoon sesame oil over medium-high heat, then add 0.5 cup chopped onion and 0.5 cup chopped carrots and sauté for 3-4 minutes until softened.

4. 4

   Stir in 2 cups chopped kimchi and 4 cups cooked cold jasmine rice to the pan with the vegetables, breaking up any clumps of rice and mixing well.

5. 5

   Add 2 tablespoons gochujang and 1 tablespoon soy sauce to the rice mixture, tossing everything together for 5-7 minutes until the rice is thoroughly heated and evenly coated with the sauces.

6. 6

   If desired, fry 4 large eggs in a separate small pan until the whites are set and the yolks are still runny, then set aside.

7. 7

   Divide the kimchi fried rice among 4 plates, top each serving with a glazed salmon fillet, and optionally crown with a fried egg.

8. 8

   Garnish each plate with a sprinkle of 2 tablespoons white sesame seeds and a scattering of 4 sliced green onions.