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

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.

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

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

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

K POP BUDDY

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