Korean Gochujang-Glazed Salmon with Sesame Spinach and Crispy Rice

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A modern Korean-inspired bowl featuring sweet-spicy glazed salmon over crispy jasmine rice, topped with wilted sesame spinach and a runny fried egg. It captures the bold, balanced flavors of Korea in under 40 minutes and is perfect for a vibrant weeknight dinner.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 26 gFat
• 5 gSaturated Fat
• 58 gCarbs
• 3 gFiber
• 11 gSugar
• 38 gProtein
• 880 mgSodium
• 720 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 14 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the gochujang glaze

• 3 tbsp gochujang
• 2 tbsp honey
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 1 tbsp toasted sesame oil

For the salmon and crispy rice

• 4 skin-on salmon fillets (5 oz / 140 g each)
• 1.5 cups (300 g) jasmine rice
• 2 tbsp neutral oil, divided
• 1/2 tsp kosher salt

For the sesame spinach

• 8 oz (225 g) baby spinach
• 1 tbsp toasted sesame oil
• 1 tbsp soy sauce
• 1 tsp toasted sesame seeds
• 1 clove garlic, minced

For serving

• 4 large eggs
• 1 cup prepared napa cabbage kimchi
• 2 scallions, thinly sliced
• 1 tsp toasted sesame seeds

Directions

1. Preheat the oven to 400°F (200°C). In a small bowl, whisk together the gochujang, honey, soy sauce, rice vinegar, garlic, ginger, and sesame oil until smooth to make the glaze.
2. Rinse the rice under cold water until it runs clear, then combine with 2 1/4 cups (540 ml) water and salt in a saucepan. Bring to a boil, reduce to low, cover, and simmer 15 minutes. Remove from heat and let steam 5 minutes; spread on a parchment-lined sheet pan to dry and cool slightly.
3. Pat the salmon fillets dry and place skin-side down on a parchment-lined baking sheet. Brush generously with about half the glaze and roast 10-12 minutes, brushing with the remaining glaze halfway through, until the salmon flakes easily with a fork.
4. Heat 1 tbsp neutral oil in a large nonstick skillet over medium-high. Add the cooled rice in an even layer, press down gently, and cook undisturbed 4-5 minutes until the bottom is deeply golden and crisp. Flip in sections and crisp the second side 2-3 minutes more.
5. In the same skillet, heat the sesame oil over medium. Add the garlic and cook 30 seconds, then add the spinach in handfuls, tossing until just wilted, 1-2 minutes. Stir in the soy sauce and sesame seeds and remove from heat.
6. Fry the eggs sunny-side up in a small nonstick skillet with a little oil until the whites are set and the yolks stay runny, 2-3 minutes.
7. Divide the crispy rice among 4 bowls. Top each with sesame spinach, a glazed salmon fillet, and a fried egg. Garnish with scallions and sesame seeds, and serve with kimchi alongside.

Cook’s Notes

• For extra-crispy rice, use day-old cooked rice and let it dry uncovered in the fridge for 30 minutes before frying.
• Adjust gochujang to taste; add another tablespoon for extra heat or a splash of water to mellow the glaze.
• Substitute the salmon with steelhead trout or arctic char for a milder, budget-friendly version.
• To save time, use two microwaveable rice pouches (about 3 cups cooked) and pre-washed baby spinach.
• Leftover glaze keeps in a sealed jar in the fridge for up to 1 week – brush it on chicken thighs, shrimp, or roasted vegetables.

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