Gochujang Glazed Salmon with Kimchi Fried Rice

Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Season 2 (6-ounce) salmon fillets with salt and pepper, then spread half of the gochujang glaze evenly over the top of the salmon.

3. 3

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat, then cook the salmon fillets skin-side down for 4 minutes, flip, and cook for another 3-5 minutes, brushing with the remaining glaze until cooked through.

4. 4

   In a separate large pan or wok, heat 1 tablespoon of vegetable oil over medium heat, then add 4 ounces of diced pork belly and cook until crispy, approximately 5-7 minutes, then remove the pork belly and set aside, leaving the rendered fat in the pan.

5. 5

   Add 1/2 medium diced onion and 2 minced garlic cloves to the pan with the rendered fat and sauté for 3 minutes until softened, then stir in 1 cup of chopped kimchi and 1/2 teaspoon of gochugaru and cook for 2 minutes.

6. 6

   Add 3 cups of cold cooked rice to the pan with the kimchi mixture, breaking up any clumps, then drizzle with 1 tablespoon of soy sauce and 1 teaspoon of sesame oil, stirring well to combine and cook for 5-7 minutes, pressing down occasionally to achieve some crispy rice bits.

7. 7

   Stir the cooked pork belly back into the kimchi fried rice and divide the rice among two plates, then top each serving with a glazed salmon fillet and garnish with 2 tablespoons of chopped green onion before serving immediately.