Gochujang-Glazed Salmon with Sesame Rice and Kimchi Cucumber Salad

Be the first to rate

(No Ratings Yet)

Loading...

A fast, weeknight-friendly Korean-inspired bowl featuring lacquered gochujang-glazed salmon over fluffy sesame rice, paired with a punchy kimchi cucumber salad. It's bright, savory, and comes together in well under an hour with simple pantry staples.

Nutrition Facts

Per serving (estimated)

• 580 kcalCalories
• 24 gFat
• 5 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 9 gSugar
• 38 gProtein
• 920 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the gochujang salmon

• 4 skin-on salmon fillets (6 oz / 170 g each)
• 3 tbsp gochujang
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame oil
• 1 tbsp neutral oil, for searing

For the sesame rice

• 1.5 cups short-grain white rice
• 2 cups water
• 1/4 tsp kosher salt
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 scallions, thinly sliced

For the kimchi cucumber salad

• 1 English cucumber, thinly sliced
• 1 tsp kosher salt
• 1 cup napa cabbage kimchi, drained and chopped
• 1 tsp gochugaru (Korean chili flakes)
• 1 tbsp rice vinegar
• 1 tsp sugar
• 1 tsp toasted sesame oil
• 1 scallion, thinly sliced

For garnish

• 1 tbsp toasted sesame seeds
• 1 nori sheet, shredded
• 1 tbsp chopped chives
• Lime wedges, for serving

Directions

1. Rinse the rice under cold water until the water runs clear, then combine with 2 cups water and salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer 18 minutes; remove from heat, rest covered 5 minutes, then fluff with sesame oil and fold in sesame seeds and scallions.
2. While the rice cooks, whisk gochujang, soy sauce, honey, rice vinegar, garlic, ginger, and sesame oil in a small bowl until smooth. Pat the salmon fillets dry, brush generously with two-thirds of the glaze, and reserve the rest for basting.
3. Toss the sliced cucumber with salt in a colander and let drain for 10 minutes; squeeze out excess moisture. Combine the cucumber with chopped kimchi, gochugaru, rice vinegar, sugar, sesame oil, and scallion; set aside to meld.
4. Preheat the oven to 400°F (200°C). Heat an oven-safe skillet over medium-high with the neutral oil until shimmering. Place salmon glaze-side down and sear 2-3 minutes until a deep red-brown crust forms.
5. Flip the salmon, transfer the skillet to the oven, and roast 6-8 minutes until the salmon flakes easily and the internal temperature reaches 130°F (54°C). Brush with the reserved glaze during the final 2 minutes for a sticky lacquered finish.
6. Build four bowls: divide the warm sesame rice, then top each with a glazed salmon fillet and a generous spoonful of the kimchi cucumber salad alongside.
7. Finish with toasted sesame seeds, shredded nori, chopped chives, and a squeeze of lime; serve immediately while the salmon is glossy and the rice is fluffy.

Cook’s Notes

• Pull the salmon at 130°F (54°C) internal for a glossy, just-set texture; carryover heat will finish the cook as it rests.
• Apply the glaze in two coats — once before searing and again in the oven — for a thicker, lacquered crust that won't burn.
• Substitute short-grain brown rice and add 1/4 cup extra water for a nuttier, higher-fiber bowl.
• Drain the kimchi well before tossing with the cucumbers to keep the salad snappy, not watery.
• Scale gochugaru up or down to dial the heat; a pinch of sugar balances the chili flakes if the salad tastes sharp.