Winter Salmon Recipe

Cooking Instructions

1. 1

   Marinate the Salmon

   In a bowl, mix soy sauce, gochujang, sesame oil, and tamari. Place the salmon fillets in the marinade, ensuring they are fully coated. Cover and let marinate in the refrigerator for at least 30 minutes.

2. 2

   Prepare the Rice

   Rinse the rice under cold water until the water runs clear. In a pot, combine the rinsed rice and water, season with salt, and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for about 20 minutes or until the rice is cooked and water is absorbed. Fluff the rice with a fork.

3. 3

   Cook the Vegetables

   While the rice cooks, slice the bell peppers and red onion. In a large skillet, heat a bit of sesame oil over medium heat. Add the sliced bell peppers and red onion, sautéing until softened, about 5-7 minutes. Add minced ginger, minced garlic, and fermented Korean pepper, cooking for an additional 2-3 minutes.

4. 4

   Cook the Salmon

   Preheat the grill or skillet over medium-high heat. Remove the salmon from the marinade and place it on the grill or skillet. Cook for about 4-5 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

5. 5

   Assemble the Dish

   Serve the sesame gochujang rice topped with the sautéed vegetables and grilled salmon. Garnish with chopped scallions and a sprinkle of black sesame seeds.