Gochujang Salmon Bowls

Name: Gochujang Salmon Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: Korean
Ingredients: 2 tbsp Gochujang (2 tablespoons gochujang paste); 2 tbsp Soy Sauce (2 tablespoons soy sauce); 2 tsp Rice Vinegar (2 teaspoons rice vinegar); 2 tsp Sesame Oil (2 teaspoons sesame oil); 2 tsp Honey (2 teaspoons honey); 1 ½ lb Salmon (1.5 pounds salmon, skin removed and cut into 1 inch chunks); 0 pieces Avocado Oil (avocado oil, for cooking); 0 pieces Lime Juice (lime juice, for serving); 0 pieces Soya Beans (edamame); 0 pieces Cucumber (cucumber); 0 pieces Avocado (avocado); 0 pieces Scallion (thinly sliced green onion); 0 pieces Black Sesame Seeds (black sesame seeds)

Gochujang Salmon Bowls - Dinner (Korean)

30 minKorean

Servings4

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Dairy Free
Pescatarian
Egg Free

Steps

1Add the gochujang paste, soy sauce, rice vinegar, sesame oil, and honey to a mixing bowl. Whisk together until everything is well combined.
2Gently toss the salmon in the marinade until well coated and then cover the bowl and let the salmon marinate for 20-30 minutes.
3Once the salmon has marinated, heat a large skillet over medium-high heat. Once hot add some avocado oil. Once the oil is hot, add in the salmon cubes. Cook the salmon for 2 minutes and then flip and cook an additional 1-2 minutes on the other side. You may have to do this in batches depending on the size of your salmon. If the salmon starts to brown too quickly, you can turn the heat down slightly and flip repeatedly so that it doesn’t burn.
4Once the salmon is cooked to your likeness, remove it from the pan. Serve the salmon in bowls, over rice, with edamame, cucumber, and avocado. Garnish the bowls with thinly sliced green onion, black sesame seeds, and a generous squeeze of lime juice.