Cajun Salmon Bulgogi Recipe

Make the marinade

In a medium bowl whisk together soy sauce, gochujang, brown sugar, Cajun seasoning, sesame oil, mirin (or sherry), minced garlic, grated ginger, and the white parts of the sliced green onions until the sugar dissolves and the gochujang is evenly distributed.

Marinate salmon

Pat salmon fillets dry with paper towel. Place fillets in a shallow dish or resealable bag and pour the marinade over them, turning to coat. Reserve 2 tablespoons of marinade for basting/cooking. Marinate in the refrigerator for 20–40 minutes (up to 2 hours for deeper flavor).

Sear or roast salmon

Remove salmon from refrigerator 10 minutes before cooking to come toward room temperature. Preheat oven to 400°F (205°C) if you plan to finish in the oven. Heat a large oven-safe skillet over medium-high heat and add 1 tsp vegetable oil. When shimmering, place salmon skin-side down and sear 3 minutes without moving to develop a crust. Spoon reserved marinade over tops. For medium doneness: either transfer skillet to oven and roast 5–7 minutes (internal temp 120–125°F for medium-rare, 130°F for medium) or continue cooking on stove 3–5 more minutes skin-side down, spooning pan juices over the fish. Remove and let rest 3 minutes. Sprinkle with green parts of sliced green onions and toasted sesame seeds.

Cook rice

Rinse the short-grain rice under cold water until the water runs mostly clear. Combine rinsed rice and 2 1/4 cups water in a medium pot, bring to a boil, then reduce to low, cover and simmer 15 minutes. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork.

Prep vegetables and toppings

While rice cooks, chop or slice kimchi, cucumber, carrots, and pickled red onion. Warm kimchi briefly in a small skillet for 1–2 minutes if you prefer it warm. Prepare lime wedges and herbs/microgreens.

Assemble bowls

Divide cooked rice among 4 bowls (about 1/2 cup cooked rice per serving if making larger bowls; adjust to taste). Top each bowl with one salmon fillet (skin can be left on), a spoonful of kimchi, cucumber, carrot, and pickled onion. Garnish with cilantro or microgreens and an extra sprinkle of toasted sesame seeds. Squeeze a lime wedge over the bowl before serving.

Make the drizzle

Whisk together mayonnaise, gochujang, sesame oil, rice vinegar, and 1 tsp water until smooth. Adjust thickness with additional water, 1/2 tsp at a time, to reach a drizzle consistency.

Finish bowls

Drizzle the gochujang-sesame sauce over each assembled bowl in a thin ribbon. Optionally add extra gochujang or soy sauce on the side. Serve immediately.