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
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.
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.
- mixed lettuces
- cucumber, seeded, cut into batons
- korean radish, peeled, cut into batons
- 1 T. sesame oil
- 1 T. olive oil
- 1 T. seasoned rice wine vinegar
- salt and pepper, to taste
Serve grilled salmon with salad. Garnish with toasted sesame seeds.
Enjoy with soju.
I’m honored to have my Korean dishes featured on this COOL new site!
5 thoughts on “Korean Grilled Salmon, Gochujang-Soju Marinade”
It ‘s a good idea to make a Gochujang-based sauce because salmon tastes a little oily. I’ll give it a try someday. ^^
What a beautiful piece of salmon, Lori! It sounds delicious!
I love to cook and want to try this recipe, however i live in a small town and unable to find any Soju. Is there an appropriate substitute that i might be able to use?
Hi Bryan – maybe try pale dry sherry or sake. Good luck and happy new year!