Rice dishes · Korean home cooking

Gochujang salmon rice bowls

Name: Gochujang salmon rice bowls
Total time: 20 min
Yield: 2
Cuisine: Korean
Ingredients: Skinless boneless salmon fillets; Cooked rice; Small cucumber; Gochujang (Korean fermented chili paste); Soy sauce; Honey; Rice vinegar; Water; Neutral cooking oil

Pan-seared salmon with a glossy sweet-spicy Korean glaze, warm rice and cool cucumber. A simple fusion dinner made in one frying pan.

20 min2 servings4 stepsDifficulty: Easy

AI-generated cooking illustrations. Follow the written quantities and instructions.

01 / Before you start

Ingredients

2 servings

Everyday kitchen measurements

For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).

How to fill the cup and spoons

Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.

King Arthur Baking

Essential, optional and substitute ingredients

Keep essential ingredients. For a replacement, use its listed amount and cooking changes instead of that ingredient’s original amount. Skip optional ingredients and their preparation if omitted. Photos show the original recipe.

Skinless boneless salmon fillets2Original quantity: 300 g
Substitute available
If Skinless boneless salmon fillets is unavailable

Use instead
Skinless boneless trout fillets

Substitute quantity
2Reference quantity: 300 g

Use 2 fillets totaling about 300 g. Follow the same pan method, adjusting for thickness, and cook the thickest part to 63°C.
Cooked rice2 small rice bowlsOriginal quantity: 300 g
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Small cucumber½
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Gochujang (Korean fermented chili paste)1 level eating spoon
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Soy sauce1 small teaspoon
Substitute available
If Soy sauce is unavailable

Use instead
Tamari soy sauce

Substitute quantity
1 small teaspoon

Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.
Honey2 small teaspoons
Substitute available
If Honey is unavailable

Use instead
Maple syrup

Substitute quantity
2 small teaspoons

Keep the same spoon measure. Maple syrup gives a different sweetness; glaze over low heat so it does not burn. Honey is unsuitable for babies under 12 months.
Rice vinegar1 small teaspoon
Substitute available
If Rice vinegar is unavailable

Use instead
Lemon juice

Substitute quantity
1 small teaspoon

Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.
Water2 level eating spoonsOriginal quantity: 30 ml
Essential
Needed for this version. Keep the listed amount; do not simply leave it out.
Neutral cooking oil2 small teaspoons
Substitute available
If Neutral cooking oil is unavailable

Use instead
Mild olive oil

Substitute quantity
2 small teaspoons

Use the displayed replacement amount instead of the original, not in addition. Keep the other quantities and cooking method; check the replacement label for allergens.

Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.

02 / You’re ready to cook

Step-by-step cooking

Step 1

Wash ½ cucumber, pat dry and slice into thin half-moons on a clean board. Prepare 2 small bowls of cooked rice, about 300 g in total; heat ready-cooked rice according to its packet just before serving. Pat 2 skinless, boneless salmon fillets dry on a separate plate. Keep utensils for raw fish away from the cucumber and cooked rice.
Step 2

In a small bowl, mix 1 level eating spoon gochujang, 1 small teaspoon soy sauce, 2 small teaspoons honey, 1 small teaspoon rice vinegar and 2 eating spoons water. Stir until smooth. Keep this glaze separate; do not use it as a raw-fish marinade.
Step 3

Heat 2 small teaspoons cooking oil in a nonstick pan over medium heat. Lay in the salmon and cook without moving for 3–4 minutes. Turn carefully with a spatula and cook the other side for about 3 minutes. Lower the heat if the surface browns too quickly; thick fillets need more time.
Step 4

Reduce the heat to low and pour the prepared glaze around the salmon. Spoon it over the fish for 1–2 minutes until glossy. Add a splash of water if it becomes too thick. Cook salmon to 63°C at its thickest point; the flesh should be opaque and separate easily. Put one fillet on each warm rice bowl, add the cucumber and spoon over the cooked sauce. Serve straight away.

03 / Enjoy your meal

Finished dish

Helpful tips

A small paper cup is 180 ml, a level eating spoon 15 ml and a small teaspoon 5 ml; household sizes vary. Check packets for soy, wheat, sesame, fish, egg or milk allergens according to your choices. Keep raw and ready-to-eat food separate. Refrigerate leftovers promptly, within 1 hour for rice or 2 hours for other cooked food, at 4°C or below. Use within 24 hours and reheat the cooked portion once to 74°C. Keep raw salad and bread separate; do not reheat them with the filling.