Ingredients & Substitutes

Instructions

1. 1

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

2. 2

   Season 2 (6-ounce) salmon fillets with salt and black pepper on both sides.

3. 3

   Heat 1 tablespoon vegetable oil in a large non-stick skillet over medium-high heat, then sear the salmon fillets skin-side down for 4 minutes until crispy.

4. 4

   Flip the salmon fillets, reduce heat to medium-low, brush half of the gochujang glaze over the salmon, and cook for another 3 to 5 minutes, or until cooked to your desired doneness.

5. 5

   Meanwhile, in a separate large skillet or wok, heat 1 tablespoon vegetable oil and 1/2 teaspoon sesame oil over medium-high heat, then add 1 cup chopped kimchi and sauté for 2 minutes.

6. 6

   Add 3 cups cooked day-old white rice to the kimchi, stir well to combine, and cook for 3 to 4 minutes, breaking up any clumps and ensuring it is heated through.

7. 7

   Push the rice to one side of the pan, crack 1 large egg into the empty space, scramble it quickly until just set, then mix the scrambled egg into the kimchi fried rice.

8. 8

   Serve the gochujang glazed salmon immediately alongside the kimchi fried rice, garnished with 2 tablespoons chopped green onions.