Salmon and gochugaru is a combination that feels like it was always meant to exist. The rich, fatty fish absorbs the smoky heat beautifully.
Ingredients (2 servings)
2 salmon fillets, 2 tbsp Hungry Korean Gochugaru Chili Flakes, 2 tbsp soy sauce, 1 tbsp sesame oil, 1 tbsp honey, 2 cloves garlic (minced), 1 tsp ginger (grated), sesame seeds and green onions to serve.
Method
Mix gochugaru, soy sauce, sesame oil, honey, garlic, and ginger into a marinade. Coat the salmon fillets and let them sit for 10 minutes at room temperature.
Heat a non-stick pan over medium-high heat. Cook salmon skin-side down for 4 minutes — don’t move it. Flip and cook for 2-3 more minutes depending on thickness. The marinade will caramelise and form a glaze on the outside.
Serve over steamed rice with roasted vegetables or alongside Hungry Korean ramen noodles with a simple sesame broth.