This sweet and spicy Korean BBQ marinade is made with intense Gochujang chili sauce, and it doubles as a glaze for succulent pan-seared King salmon. Served with garlicky sautéed veggies, fluffy brown rice, and creamy Gochujang yum yum sauce.
What’s the Deal with Gochujang?
Before a few weeks ago, I don’t think I had ever even heard of Gochujang, much less eaten or cooked with it. Like I said, my Asian culinary repertoire is relatively limited. But, I know when I find a winning ingredient, and Gochujang is a dominating world champ if I’ve ever tasted one… even for a wimp like me who tends to shy away from spicy foods.
Gochujang is a Korean hot/chili sauce, but it is also so much more. It is not often that I taste something anywhere above mild on the Scoville scale and, instead of wincing or crying, react with “mmmmmmmmm.” It has a deep, rich, complex umami flavor and tastes surprisingly smooth, with just enough heat to snag your attention. Due to the intensity, it only takes a small amount to electrify a simple sauce and bring the “wow” factor to a meal. TRY IT and you’ll see what I mean.
The Sauces
Gochujang goes in the marinade with soy sauce, rice wine vinegar, ketchup, garlic, ginger, honey, and sesame oil to make a sensational Korean BBQ sauce, which bubbles up into a thick glaze right there in the same pan at the end of cooking.
PLUS, because everyone loves sauce, we’re making a second creamy sauce to go on our sticky BBQ sauce. And that my friends is the Gochujang yum yum sauce–ridiculously simple and simply magical. It’s fit for dipping, dunking, drizzling, and spreading, so go ahead and make extra because your burgers, crispy potatoes, roasted veggies, pizzas, and stir fries are asking for it.
Check the bottle of Gochujang that you buy for the relative heat level, and make note of the consistency. For very hot, thick Gochujang pastes, you may reduce the amount in the recipe. For regular heat, saucier Gochujang preparations, add a bit more for a spicier result.
King Salmon
Theoretically, you can adapt the cook time and temperature in the recipe for any protein of your choice. If going the salmon route, nothing comes close to fresh wild Alaskan king (Chinook) salmon in taste, texture, quality, and even nutritional profile. Thick, melt-in-your-mouth flakes with rich, succulent (not fishy) flavor, loaded with healthy omega-3 fats. For best results, please don’t overcook it; it should be just barely firm and still vibrant in the center.
Korean Gochujang BBQ Salmon Bowls
Notes
*Adjust the amount of Gochujang based on your desired level of heat. Different brands will vary in heat level, so check the bottle, taste, and add more or less as desired.
**A good quality nonstick fry pan will help avoid unwanted sticking of the salmon and allow for easy removal of the sauce. If using stainless steel or cast iron, you may increase the amount of oil to make sure the pan is coated.
***Extra thick salmon fillets may take a minute or two longer, but do not overcook it! For best results, the salmon should be flakey and just barely cooked in the center.
Ingredients
For the salmon:
- 2 (4 to 5-oz) fillets wild king salmon, raw, skinless
- 2 tsp ketchup
- 1 tsp rice wine vinegar
- 2 tsp soy sauce
- 1 tsp Gochujang (Korean chili sauce)*
- 1/2 tsp fresh minced garlic
- 1/4 tsp fresh minced ginger
- 1 tsp honey
- 1/4 tsp toasted sesame oil
- 1 tsp high-heat neutral oil (such as almond oil, avocado oil, refined coconut oil)
For the bowls:
- 1/2 cup rice (such as 25-minute brown rice)
- 1 cup low-sodium chicken or vegetable broth
- 1 tsp high-heat oil
- 6 oz broccolini (or broccoli, snap peas, French green beans, etc.)
- ~1/2 clove fresh minced garlic
- sea salt and ground black pepper
- squeeze fresh lemon juice
- ~1 Tbsp chopped scallions
For the yum yum sauce:
- 1 tsp Gochujang*
- 2 tsp ketchup
- 1.5 Tbsp light mayo
Instructions
- Marinate the salmon: Combine ketchup, rice wine vinegar, soy sauce, Gochujang*, garlic, ginger, honey, and toasted sesame oil in a baggy or container and shake/stir until thoroughly combined. Add salmon; turn to coat. Seal and marinate refrigerated for at least 1 hour, or up to overnight. Set marinated salmon out at room temperature 10-20 minutes before cooking.
- Cook rice in broth according to package instructions (with additional liquid as needed). When done, divide between bowls.
- Sauté the vegetables: Heat a medium-sized nonstick** pan over medium-high heat. Add 1 tsp oil and swirl to coat. Spread vegetables in pan, and cook, undisturbed, until beginning to char (about 5 minutes). Flip and continue cooking until crisp-tender, stirring occasionally. Add a splash of water as needed to keep vegetables moist and to prevent burning. Stir in minced garlic in the last 1-2 minutes of cooking. Remove pan from heat. Toss vegetables with a pinch of sea salt, pepper, and a splash of lemon juice. Divide between bowls.
- Cook the salmon: Swirl another ~1 tsp oil in the same hot pan over medium-high heat. Remove salmon from excess marinade (reserving marinade) and place in the pan. Sear approximately 3-4 minutes on one side, undisturbed, until crisp. Carefully flip and reduce heat to medium. Cook another 2-3 minutes, or to desired doneness.***
- Reduce heat to low, and immediately pour reserved marinade over salmon in the hot pan. The marinade should bubble and thicken to form a sauce. Turn salmon to coat. Transfer salmon with pan sauce to the bowls over rice. Top with chopped scallions.
- Make the yum yum sauce: Stir Gochujang, ketchup, and mayo in a small bowl. Taste and adjust the amount of Gochujang as desired. Serve with salmon bowls.
