Gochujang Salmon Rice Bowl
A flavorful weeknight meal featuring tender salmon, creamy rice, and the distinctive kick of gochujang.
Servings: 4 servings
Equipment
- Medium saucepan
- Non-stick Skillet
Ingredients
Protein
- 2 fillets Salmon fillets Approximately 6 ounces each, skinless.
Sauce
- 2 tablespoons Gochujang Korean chili paste.
- 1 teaspoon Honey To balance the heat from the gochujang.
- 1 tablespoon Soy sauce For seasoning.
Base
- 1 cup Rice Jasmine or sushi rice, rinsed.
- 1 tablespoon Vegetable oil For cooking the salmon.
Garnishes
- 1 tablespoon Sesame seeds Toasted for garnish.
- 2 stalks Green onions Finely chopped for garnish.
Vegetables
- 1 cup Mixed vegetables Like bell peppers, carrots, and snap peas.
Instructions
- Rinse the rice in cold water until the water runs clear, then drain and set aside.
- In a medium saucepan, combine the rinsed rice with 1 ½ cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes. Remove from heat and let sit covered for 5 minutes.
- Pat the salmon fillets dry and season with salt and pepper on both sides.
- Heat a non-stick skillet over medium-high heat and add the vegetable oil. Place the salmon fillets in the pan and cook for 4-5 minutes until golden brown.
- Flip the salmon, reduce heat to medium, and add gochujang, honey, and soy sauce. Cook for an additional 3-4 minutes until cooked through.
- Sauté mixed vegetables in another skillet over medium heat for 3-5 minutes until tender.
- Fluff the rice with a fork and divide into bowls. Place the salmon on top and drizzle with sauce.
- Add sautéed vegetables around the salmon, sprinkle with sesame seeds and green onions, and serve hot.
Notes
For variations, consider using grilled chicken or tofu, adding a fried egg, or experimenting with different grains.