Recipe: Appetizing Not-exactly-gochujang Salmon

Not-exactly-gochujang Salmon. Great flavor and made great leftovers. how much salmon did you use (in ounces)? recipe does not state and would like to know how far glaze goes. thanks! Think of it as Sriracha's older, wiser, more mature cousin. This Gochujang Glazed Salmon w/ steamed veggies is definitely a winner & it SHOULD be your dinner!

Gochujang is a Korean red pepper paste making its way into the American mainstream. Find out more about this unique, tasty ingredient and how it's used! Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice/wheat, fermented soybeans, and salt. You can cook Not-exactly-gochujang Salmon using 8 ingredients and 4 steps. Here is how you cook that.

Ingredients of Not-exactly-gochujang Salmon

You need 1/3 of rd of a whole salmon.
It's 2 tbsp of sriracha.
You need 1.5 tbsp of honey.
Prepare 1 tbsp of soy sauce.
Prepare 1 of garlic clove; minced.
It's .5 tbsp of vinegar +.5 tbsp water.
You need 1 tsp of sesame oil.
It's of Salt & peppa.

For the gochujang glaze: In a small bowl, stir together the gochujang, mirin, sesame seeds, sugar, scallions and sesame oil. You may be wondering, "what is Gochujang exactly?" Well, it's the most popular condiment (aka the ketchup!) of Korea. All done in less…» Corn syrup, dried shredded pollock, garlic, hot pepper paste, olive oil, rice syrup, sesame oil, sesame seeds, vegetable oil. Gochujang can seem more like a dare than an integral component of the Korean kitchen, but it is far more versatile and complex than it first appears.

Not-exactly-gochujang Salmon step by step

Preheat your oven to 425F. Pat dry your salmon. Season w salt & pepper and cover with another piece of foil. Bake for 10mins. Set aside..
In a pan over medium heat, add a tbsp of oil. Then the rest of the ingredients. Mix constantly until nice & bubbly..
Uncover your salmon. Coat with the sriracha mixture. Bake again for another 8-10mins. Heck, go ahead and broil for 1 min if you fancy..
Feel free to top with green onions and/or sesame seeds. Serve w a side of rice + veggies. Enjoy! (Could’ve made this w gochujang tho).

Sure, gochujang has heat — depending on the brand, it can be extraordinarily spicy — but it also has a salty, almost meaty depth and a slight. I like using gochujang but there's a bit of a problem. Hi, I've been into Korean cooking for a while now but I don't do it super-often. I like using gochujang but there's a bit of a problem. I store it in the fridge out of habit, but after a while sitting in there, it always ends up turning dark and hard.