Gochujang Yeon-eo Gui (Gochujang-Glazed Salmon)

Method

1. 1

   Whisk the gochujang, soy sauce, honey, rice vinegar, garlic, ginger and sesame oil into a glaze.

2. 2

   Pat the salmon dry and season lightly with salt.

3. 3

   Heat the vegetable oil in a nonstick skillet over medium-high heat; lay the salmon skin-side down and cook undisturbed until the skin crisps, about 4 minutes.

4. 4

   Flip and cook the flesh side 2 minutes.

5. 5

   Brush the glaze thickly over the fillets, lower the heat to medium, and cook 2 minutes more, spooning the glaze over as it caramelizes at the edges.

   💡 Watch it closely near the end — the sugar in the glaze scorches bitter within seconds of turning dark.

6. 6

   Scatter with spring onion and sesame seeds and serve immediately over rice.