Korean Gochujang Salmon Bowl
A rice bowl with gochujang-glazed salmon, a swappable protein or vegetable base, and customizable toppings. Proteins and vegetables rotate while the spicy-sweet glaze and grain base remain constant.
Ingredients
Method
Cook jasmine rice according to package directions; keep warm.
Prepare gochujang glaze if not made ahead.
Slice green onion, julienne cucumber, shred red cabbage, and measure kimchi; set aside.
Pat salmon dry and season lightly with salt. Heat 1 tbsp oil in a pan over medium-high heat.
Sear salmon skin-side down 4–5 minutes until skin crisps; flip and cook 2–3 minutes until just cooked through.
Brush salmon with gochujang glaze during the last minute of cooking.
Divide warm rice between two bowls.
Top each bowl with one salmon portion.
Arrange cucumber, red cabbage, green onion, and kimchi around the salmon.
Sprinkle sesame seeds over top and serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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