One of the biggest food trends for 2017 has been the surge in use of Gochujang. Gochujang, not to be confused with Gochugaru, is an irresistible spicy yet sweet Korean paste made with chili pepper, fermented soy beans and a few other key ingredients. Where Sriracha was once king, Gochujang is taking the culinary world by storm.
Korean Gochujang Glazed Salmon
You can’t go to Korea without sampling Gochujang with at least one of your meals. And, if you have the good fortune to be invited into a Korean home, you’ll definitely find Gochujang in their refrigerator. This bright red colored paste is everywhere, famously adorning bibimbap (Korean rice with vegetables and meats) or served with ssam for bulgogi (Korean BBQ Beef), or samgyeopsal (pork belly).
Although Gochujang is spicy, this deep red paste is also sweet, providing a flavor that truly encompasses the Korean palate. One of the most popular brands of Gochujang is Haechandle, which literally translates to “a field full of sunlight” in Korean. The name is very fitting as the brand harnesses the power of the sun for maturing Gochujang as well as their other fermented sauces.
Want to give Gochujang a try? Have a go at this Gochujang Glazed Salmon recipe!
2 Salmon fillets
2 Tablespoons Gochujang
1 Tablespoon olive oil
1 Tablespoon lime juice
½ Tablespoon honey
Put the salmon on the prepared sheet and season with salt and pepper to taste.
Mix Gochujang, oil, lime juice, and honey together. Spread over the salmon on all sides, except the bottom.
Broil for about 10 minutes, or until cooked through. Serve over salad for a delicious and light summertime dinner!