Serving
4
Ingredients
For the gochujang-korean BBQ glazed salmon
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.
