I have seen such popularity of Gochujang or Korean red pepper chili paste over the last several years, including so many products that contain this Asian spice. Gochujang has a brilliant deep red hue with sweet and spicy notes that’s not too hot, it just has delicious taste, especially when mixed with a few other ingredients and spread over a sheetpan of Broiled Korean Barbecue Salmon.
Broiling fish is as easy as lining a sheet pan with foil and placing salmon on top, and cooking it under the heating element. The real game changer is the sauce on top — a tad spicy, but with all the right tangy notes to create a sublime salmon meal.
The entire recipe is done in 10 minutes or less and if you throw a few veggies on the broiler pan, you have a complete meal. I like to serve mine over steamed rice as well.
Ingredients
1 pound salmon cut into 3 or 4 fillets
1/4 cup Gochujang pepper paste
3 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil
1 tablespoon fresh chives, minced
salt & pepper
vegetable oil
(Serves 3-4)
To Prepare:
- Preheat oven to broil and place rack 8-inches from heating element.
- In a saucepan, combine Gochujang, soy sauce, brown sugar, sesame oil and 1/4 cup hot water, whisk. Place over low heat and cook for 2 minutes, while continuing to whisk. Remove from heat.
- Place salmon on foil lined baking sheet and rub with oil. Sprinkle with salt and pepper.
- Broil salmon for 4 minutes and remove from oven. Spoon sauce over salmon and place back under broiler for 4-6 minutes, depending upon thickness and if you prefer medium-rare to well done.
- Remove from oven and place on plates. Sprinkle fish with chives or other fresh herbs. Enjoy!