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 teaspoon of grated ginger, and 1 teaspoon of sesame oil to create the glaze.

2. 2

   Pat 2 (6 oz each) salmon fillets dry and brush generously with half of the prepared gochujang glaze.

3. 3

   Preheat a large skillet over medium-high heat with 1 tablespoon of vegetable oil, then place the salmon fillets skin-side down and cook for 4-5 minutes until the skin is crispy.

4. 4

   Flip the salmon, brush with the remaining glaze, and cook for another 4-6 minutes, or until the salmon is cooked through and flakes easily.

5. 5

   While the salmon cooks, heat 1 tablespoon of sesame oil in a separate large pan or wok over medium-high heat, then add 1/2 small diced onion and 2 minced garlic cloves and sauté for 2 minutes until fragrant.

6. 6

   Stir in 1 cup of chopped kimchi, 2 tablespoons of kimchi juice, and 1 teaspoon of gochugaru, cooking for 3 minutes before adding 2 cups of day-old cooked short-grain rice and 1 tablespoon of soy sauce, tossing to combine and heat through for 5-7 minutes.

7. 7

   Serve the Spicy Gochujang Glazed Salmon immediately alongside the Kimchi Fried Rice, garnished with 1 tablespoon of sliced green onions and 1 teaspoon of sesame seeds.

8. 8

   Top each serving of kimchi fried rice with 1 fried egg if desired.