Korean Salmon

As i sit on the train up to St Albans to see my bestie Zoe I am writing this blog as a reminder of the best chilli sauce i have ever tasted. Its super easy and versatile and uses one of my favourite ingredients at the moment – gochujang paste. I think I have mentioned it before in a blog – its Korean Chilli Paste – rich, spicy, and sweet all at the same time.

The inspiration for this recipe is JinJuu which is a brilliant Korean restaurant in Carnaby St London. I’ve been a few times and always get the Tofu Bibimbap and the Sticky Chicken wings – AMAZING!

Anyway, Judy Joo, the chef behind the place has a cookbook which i bought for Elix for Christmas and it is packed with tasty recipes.

This recipe is a simple grilled Salmon dish – its the Gochujang glaze which makes it so special. After making a batch of the glaze I also used it to marinade some chicken and drizzled it over some lightly fried tofu – both worked and were delicious!

For the Gochujang Glaze
3tbsp Gochujang Paste
2tsbp Mirin
2tbsp Soy Sauce
2tbsp Sugar
2 Cloves Garlic – grated
1/2 tbsp Sesame Oil
1 tsp Grated Ginger
1 tsp Black Pepper

Mix everything together! Yep – thats it, so straight forward!
To make the salmon dish, I brushed the sauce generously over the salmon fillets and grilled for 8 minutes. To serve, scatter over some spring onion slices and sesame seeds and plate alongside some brown rice and greens.

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