Creamy Gochujang Braised Salmon
The inspiration for this delicious dish comes from maeuntang, a spicy Korean fish stew.
Maeuntang is a flavorful and spicy stew that typically features a variety of seafood, tofu, vegetables. The broth is always seasoned with Korean red pepper flakes (gochugaru) and often red pepper paste (gochujang) plus other aromatic ingredients like garlic and ginger. It’s usually served with a side of rice.
This braised salmon dish takes on a creamy twist, blending Korean with French influences by incorporating unconventional elements such as butter, white wine, and heavy cream. Rather than serving it with rice on the side, the stew embraces a unique touch for the starch – mini potatoes braised directly within the broth.
Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. It is definitely spicy – but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers.
It’s a heavenly pairing, marrying the freshness of the sea with the richness of a fiery, creamy broth. Each spoonful delivers a perfect balance of heat and richness. Potatoes and radish contribute not only to the stew’s visual appeal but also to its complexity of flavor. A sprinkling of parsley, scallion, and red chiles add fresh, colorful notes.
For a striking garnish, add a purple dendrobium orchid which is durable and has the ability to withstand varying temperatures without wilting, making it suitable for hot dishes. And while the orchid is considered safe for culinary purposes, here it is used for visual appeal rather than taste.
Gochujang Braised Salmon Recipe
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Korean Soy-Braised Black Cod
Eun Daegu Jorim
Eun Daegu (black cod) Jorim (a slightly-sweet soy-based braise) is a delicious and visually appealing dish that showcases the intricate balance of flavors and textures inherent in Korean cuisine. Luscious and silky black cod is simmered in the well-seasoned braise with garlic, ginger, red chile powder and red chile paste. The fish cooks along with radish and zucchini as they all absorb those savory-sweet-spicy-umami flavors. The garnishes add fresh, herbaceous, and fiery notes.
This dish is easy to prepare, requiring simple techniques, yet it boasts a complexity of flavors that surpasses expectations. And the beauty of this Korean homestyle meal is that it can be prepared in a half hour with frozen black cod. No need to defrost overnight, nor use the quick-defrost method of submerging the fish in cold water for an hour. Nope. Just cook from frozen – the quality and texture of the fish are not compromised.
Korean Soy-Braised Black Cod Recipe
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Sundubu Jjigae ~ Soft Tofu Stew
Recipes for the popular Korean tofu stew, Sundubu (soft tofu) Jjigae (stew), are flexible. The recipes always include red chili powder and soft tofu, then perhaps add fresh vegetables and/or kimchi; the broth can be anchovy stock, chicken stock, or vegetable broth or water; it can be vegetarian or made with beef, pork belly, or seafood; the salty component can come from soy sauce, fish sauce or salt; sometimes an egg is added… sometimes not.
It’s spicy, silky, salty, and ultimately satisfying. It is a fast and easy dish, changing ingredients with whatever is at hand. Steamed white rice is served on the side to complement and balance the bubbling hot stew.
Sundubu Jjigae Recipe
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Kimchi Flatbread with Fresh Mozzarella
Gochujang Sauce, Scallion Curls, Roasted Seaweed
Looking for something out of the ordinary to top your next pizza? Try kimchi. Funky tangy cabbage kimchi pairs deliciously with creamy fresh mozzarella and gochujang, a Korean red chili paste with sweet heat and a fermented umami richness. The sauce is definitely spicy but also has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers. The resulting global flatbread is unique and quite irresistible (for the grown-ups, that is). Crispy roasted seasoned seaweed and whimsical scallion curls add the final flourishes.
Kimchi Flatbread Recipe
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Korean Chili Con Carne
Red Beans, Kimchi, Shishito Peppers
Sesame Garlic Yogurt, Yellow Pickled Radish, Scallion
How’s your Korean food vocabulary? Gochujang, gochugaru, kkwarigochu, pat, kimchi, danmuji, pachae, chamgireum and bokkeun-kkae are some of the ingredients that transform a traditional chili con carne into this super-flavorful Korean Chili with a unique topping.
Gochujang and gochugaru are sold in varying degrees of spiciness. For this recipe, I use medium-hot heat level as shown on the packaging. Gochujang is a Korean red chili paste with sweet heat and a fermented umami richness. It has a balanced fruitiness, slight smokiness and depth of flavor from the sun-dried Korean red peppers. Gochugaru, also made from sun-dried red peppers, is a coarse-ground chili powder. Together, they give this chili its distinctive Korean spiciness. Kkwarigochu (shishito) are thin-walled mild peppers with a fresh green vegetal flavor and just a whisper of heat. But beware, every once in a while, there’s a hot one in the bunch! Kkwarigochu stand in for green bell pepper used in standard recipes.
The usual Western chili toppings of onion, cheese, and sour cream are replaced with a Korean flair. Pachae (curled green scallion) stands in for the diced white onion. Yellow cheddar is replaced by danmuji, a yellow pickled radish that is sweet, sour and crispy. Thick tangy yogurt gets a punch from garlic and rich toasty notes from sesame oil. Finally bokkeun-kkae (toasted sesame seeds) add visual appeal, nutty notes, they are a common Korean garnish.
Korean Chili con Carne with Red Beans and Kimchi Recipe