GOCHUJANG SALMON WITH MULTI GRAIN RICE
Ingredients
Serve 4
- Vegetable oil, for greasing
- 4 boneless, skin on salmon fillets (about 100g each fillet)
For gochujang glaze:
- 25g gochujang
- 1 Tbsp (5g) chopped spring onion
- 15g white sugar
- ½ tsp (2g) grated garlic
- 2 tsp (10g) grated ginger
- 200g Tender stem broccoli, trimmed
- 2 Tbsp olive oil
- (¼ tsp roasted sesame oil, optional)
- Salt and pepper
To serve:
- Steamed multi grain rice
Method
Preheat the oven to 180°C and line a baking sheet with foil and grease the foil.
For the gochujang glaze, in a small bowl, whisk together gochujang, spring onion garlic and ginger.
Lay the salmon skin side down on the prepared baking sheet, spread glaze on top of the salmon and let marinade while the oven comes to temperature.
Meanwhile, in a small bowl toss together tender stem broccoli with olive oil and sesame oil (if you are using) and season generously with salt and pepper. Spread the tender stem broccoli out around the fillet.
Bake until cooked to the desired doneness, about 10 minutes.
Transfer to a platter served with rice.
Shop online
Shop cookery books and affiliated discounts for Judy’s favourite luxury kitchenware, home accessories and beauty products.
Restaurants
Explore Seoul’s fun, vibrant and colourful flavours at our Korean-American street-food restaurant: Seoul Bird. Visit and celebrate with us.
KRAZY KOREAN BURGERS
Judy’s Korea
Judy’s ultimate guide to Korean food. Get started on your journey! Find out the chef’s top kitchen necessities and best places to eat in Seoul.
