Wednesday, April 23, 2014

Korean Grilled Salmon, Gochujang-Soju Marinade

Korean Grilled Salmon, Gochujang-Soju Marinade
Mixed Lettuce Salad with Cucumber & Radish Batons
Served with Ice Cold Soju

Gochujang, a red chili paste with sweet heat and a funky fermented umami richness is used as a base for many marinades. Combined with soju, sesame oil, and soy sauce – this gochujang marinade lends a complex flavor profile to the smoky salmon’s unctuous texture.

Ice cold soju makes a perfect accompaniment to grilled salmon. This Korean alcoholic beverage distilled from rice has slightly floral and barely sweet flavors. Pleasantly light and refreshing with a round mouth-feel, and an alcoholic content of 20%, it is usually enjoyed neat, sipped from a shot glass. In this dish, the salmon is obviously the star, a fresh crisp salad and smooth snappy soju play the supporting roles.

Korean Grilled Salmon, Gochujang-Soju Marinade Recipe

Korean Grilled Salmon, Gochujang-Soju Marinade

Marinade for 4 servings:

  • 1/4 c. gochujang
  • 2 T. soju
  • 1 T. sesame oil
  • 1 T. low sodium soy sauce
  • fresh ground black pepper, to taste

Whisk all ingredients together.

Korean Grilled Salmon, Gochujang-Soju Marinade

Coat salmon fillets with marinade. Refrigerate for 30 minutes.

Cook salmon on a clean, well-oiled grill over high heat until barely cooked through, turning once.

Korean Grilled Salmon, Gochujang-Soju Marinade

Salad:

  • mixed lettuces
  • cucumber, seeded, cut into batons
  • korean radish, peeled, cut into batons

Dressing:

  • 1 T. sesame oil
  • 1 T. olive oil
  • 1 T. seasoned rice wine vinegar
  • salt and pepper, to taste

Korean Grilled Salmon, Gochujang-Soju Marinade

Serve grilled salmon with salad. Garnish with toasted sesame seeds.

Enjoy with soju.
건배 Gun-bae!
(Cheers!)

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2 comments • Filed in: Heart Healthy, Wine

2 Responses to “Korean Grilled Salmon, Gochujang-Soju Marinade”

  1. Erica says:

    What a beautiful piece of salmon, Lori! It sounds delicious!

  2. Jessie says:

    It ‘s a good idea to make a Gochujang-based sauce because salmon tastes a little oily. I’ll give it a try someday. ^^

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