High Spices | Curry and Seasoning Spices

Ingredients

For the gochujang-korean BBQ glazed salmon

500g salmon fillet (about 4 portions)

1 sachet (20g) Korean BBQ blend

2 tablespoons gochujang paste

1 tablespoon honey

1 tablespoon vegetable oil

2 cups cooked rice, for serving

4 baby bok choy

2 green onions, thinly sliced

1 tablespoon sesame seeds

1 tablespoon soy sauce (for bok choy)

Tips

For a spicier dish, add more gochujang paste to the glaze.

You can substitute bok choy with other green vegetables like broccoli or spinach.

For a crispier top, broil the salmon for the last 1-2 minutes of cooking time, watching carefully to prevent burning.

Leftover glaze can be served on the side as an extra sauce.

steps

Let’s make it

Step 1

Preheat the oven to 400°F (200°C).

Step 2

In a small bowl, mix the entire sachet of Korean BBQ blend with gochujang paste and honey to create the glaze.

Step 3

Line a baking sheet with parchment paper. Place the salmon fillets on the sheet.

Step 4

Brush the glaze generously over the salmon fillets, reserving some for basting.

Step 5

Bake the salmon for 12-15 minutes, basting once halfway through with the remaining glaze. The salmon is done when it flakes easily with a fork.

Step 6

While the salmon is baking, prepare the bok choy. Cut each bok choy in half lengthwise.

Step 7

Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the bok choy, cut side down, and cook for 2-3 minutes until lightly charred.

Step 8

Flip the bok choy, add 1 tablespoon of soy sauce, and cook for another 1-2 minutes until tender-crisp.

Step 9

Serve the glazed salmon over steamed rice with the sautéed bok choy on the side.

Step 10

Garnish with sliced green onions and a sprinkle of sesame seeds.

Gochujang-Korean BBQ Glazed Salmon