[Korean Recipes] Grilled Salmon Gochujang-Soju Marinade

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

INGREDIENTS

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.

This recipe and image sources are referred in website: Tastewiththeeyes.com. Thanks so much!