Not-exactly-gochujang Salmon. Great flavor and made great leftovers. how much salmon did you use (in ounces)? recipe does not state and would like to know how far glaze goes. thanks! Think of it as Sriracha's older, wiser, more mature cousin. This Gochujang Glazed Salmon w/ steamed veggies is definitely a winner & it SHOULD be your dinner!

You may be wondering, "what is Gochujang exactly?" Well, it's the most popular condiment (aka the ketchup!) of Korea. For the gochujang glaze: In a small bowl, stir together the gochujang, mirin, sesame seeds, sugar, scallions and sesame oil. Gochujang is a Korean red pepper paste making its way into the American mainstream. You can have Not-exactly-gochujang Salmon using 8 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Not-exactly-gochujang Salmon

1. It's 1/3 of rd of a whole salmon.
2. You need 2 tbsp of sriracha.
3. It's 1.5 tbsp of honey.
4. Prepare 1 tbsp of soy sauce.
5. Prepare 1 of garlic clove; minced.
6. Prepare .5 tbsp of vinegar +.5 tbsp water.
7. You need 1 tsp of sesame oil.
8. It's of Salt & peppa.

Find out more about this unique, tasty ingredient and how it's used! Gochujang is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice/wheat, fermented soybeans, and salt. In a small bowl, combine the miso, vinegar and sesame oil into a smooth paste. Barley malt powder, fermented soybean powder, hot pepper powder, rice syrup, salt, sweet rice flour, water.

Not-exactly-gochujang Salmon step by step

1. Preheat your oven to 425F. Pat dry your salmon. Season w salt & pepper and cover with another piece of foil. Bake for 10mins. Set aside..
2. In a pan over medium heat, add a tbsp of oil. Then the rest of the ingredients. Mix constantly until nice & bubbly..
3. Uncover your salmon. Coat with the sriracha mixture. Bake again for another 8-10mins. Heck, go ahead and broil for 1 min if you fancy..
4. Feel free to top with green onions and/or sesame seeds. Serve w a side of rice + veggies. Enjoy! (Could’ve made this w gochujang tho).

Gochujang or red chili paste is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju (fermented soybean) powder, yeotgireum (barley malt powder), and salt. The sweetness comes from the starch of cooked glutinous rice. I like using gochujang but there's a bit of a problem. Hi, I've been into Korean cooking for a while now but I don't do it super-often. I like using gochujang but there's a bit of a problem.