Imagine a dish that combines the fiery kick of Korean gochugaru, the delicate richness of perfectly cooked salmon, and the irresistible crunch of crispy rice - all in one mouthwatering plate. This Gochugaru Salmon with Crispy Rice is not just a meal; it's a culinary adventure that transforms simple ingredients into a restaurant-quality experience right in your own kitchen. Whether you're a spice lover, a texture enthusiast, or someone looking to elevate their home cooking game, this recipe promises to deliver a sensational dining experience that will have everyone asking for seconds.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: Korean
Serves: 2 servings
Ingredients
- 2 salmon fillets
- 2 tbsp gochugaru
- 1 cup cooked rice
- 1 tbsp sesame oil
- 1 green onion, sliced
- 1 tbsp soy sauce
- Sesame seeds for garnish
Instructions
- Pat salmon fillets dry with paper towels to remove excess moisture. Season both sides generously with gochugaru, ensuring even coating.
- Heat sesame oil in a large non-stick skillet over medium-high heat. Spread cooked rice evenly across the pan's bottom, pressing down to create a compact, crispy layer.
- Cook rice for 5-6 minutes until bottom becomes golden brown and crispy. Carefully remove crispy rice and set aside on serving plates.
- In the same skillet, place seasoned salmon fillets skin-side down. Cook for 4-5 minutes until skin becomes crisp and golden.
- Flip salmon and cook for an additional 2-3 minutes, or until internal temperature reaches 145°F and fish is just cooked through.
- Drizzle salmon with soy sauce during final minute of cooking to add depth of flavor.
- Place cooked salmon on top of crispy rice. Garnish with sliced green onions and sprinkle of sesame seeds.
- Serve immediately while rice remains crisp and salmon is hot, enjoying the contrast of textures and flavors.
Tips
- Pat the salmon completely dry before seasoning to ensure the gochugaru adheres well and creates a beautiful crust.
- Use day-old rice for the crispiest results - slightly dried out rice creates the best crispy texture.
- Don't rush the rice crisping process - medium-high heat and patience will give you that golden, crunchy bottom.
- Use a non-stick skillet to prevent the rice and salmon from sticking and tearing.
- Check salmon's doneness by its internal temperature (145°F) or by its ability to flake easily with a fork.
- For extra flavor, consider adding a small amount of honey or mirin to the soy sauce drizzle for a subtle sweetness.
- Fresh green onions and sesame seeds are not just garnish - they add crucial flavor and textural contrast.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 20g
Protein: 30g
Fat: 15g
Saturated Fat: 3g
Cholesterol: 80mg
