Description
A vibrant and flavorful Gochujang Salmon Rice Bowl combining tender, pan-seared salmon fillets glazed with a spicy-sweet Korean chili paste sauce, served over fluffy jasmine rice and accompanied by lightly sautéed mixed vegetables. This bowl offers a balanced and wholesome meal packed with bold Korean-inspired flavors and fresh garnishes.
Ingredients
Scale
Salmon and Sauce
- 2 fillets Salmon fillets (Approximately 6 ounces each, skinless)
- 2 tablespoons Gochujang (Korean chili paste)
- 1 teaspoon Honey (to balance the heat)
- 1 tablespoon Soy sauce (for seasoning)
- Salt and pepper (to taste)
- 1 tablespoon Vegetable oil (for cooking the salmon)
Rice
- 1 cup Rice (Jasmine or sushi rice, rinsed)
- 1 ½ cups Water (for cooking rice)
Vegetables and Garnish
- 1 cup Mixed vegetables (such as bell peppers, carrots, and snap peas)
- 1 tablespoon Sesame seeds (toasted for garnish)
- 2 stalks Green onions (finely chopped for garnish)
Instructions
- Prepare the rice: Rinse the rice under cold water until the water runs clear, then drain thoroughly and set aside.
- Cook the rice: In a medium saucepan, combine the rinsed rice with 1 ½ cups of water. Bring to a boil over high heat, then reduce to low heat, cover, and simmer for 15-20 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for an additional 5 minutes to steam.
- Season the salmon: Pat the salmon fillets dry with paper towels. Season both sides generously with salt and pepper.
- Sear the salmon: Heat a non-stick skillet over medium-high heat and add the vegetable oil. Place the salmon fillets skinless side down in the hot skillet and cook for 4-5 minutes until the bottom is golden brown and cooked about halfway through.
- Glaze and finish cooking salmon: Flip the salmon fillets, reduce heat to medium, then add the gochujang, honey, and soy sauce to the pan. Spoon the sauce over the salmon as it cooks for an additional 3-4 minutes until the salmon is cooked through and the glaze is slightly caramelized.
- Sauté the vegetables: In a separate skillet, heat a small amount of oil over medium heat. Add the mixed vegetables and sauté for 3-5 minutes until tender-crisp yet vibrant in color.
- Assemble the bowl: Fluff the cooked rice with a fork, then divide it evenly into four bowls. Place a glazed salmon fillet on top of each rice portion and drizzle any remaining sauce from the pan over the salmon.
- Add vegetables and garnish: Arrange the sautéed mixed vegetables around the salmon, then sprinkle with toasted sesame seeds and finely chopped green onions. Serve immediately while hot.
Notes
- Use skinless salmon for easier cooking and plating, but skin-on works if preferred—cook skin side down longer for crispiness.
- Adjust gochujang amount based on your spice tolerance.
- To toast sesame seeds, dry toast in a hot skillet for 1-2 minutes until fragrant and lightly browned.
- Substitute mixed vegetables with your favorites like zucchini, mushrooms, or broccoli for variety.
- Jasmine or sushi rice provides the best texture and flavor, but other long-grain rice varieties can be used.
