Korean Salmon With Crispy Rice
Korean Salmon With Crispy Rice is highlighted with a sauce made with the Gochugaru Korean Chile Pepper. Gochugaru is the classic Korean chile pepper, which ranges in heat from mild to hot, and is used in making Korean kimchee. It has a sweeter, almost fruity flavor which pairs well with other ingredients. Our Korean Salmon Sauce is also made with Maple Syrup for sweetness, and rice wine vinegar for an acidic, somewhat sweet flavor. Melted butter adds a richness to the flavor. Use more chile powder if you want a spicier sauce.
The salmon is served on Crispy Rice with cucumber and radish slices for a variety flavors and textures. The crispiness is from the oil added and whether you use a cast iron skillet, or a non-stick skillet. A darker golden brown rice looks better, but it’s the flavor that matters and the rice will be crispy regardless of the skillet you use. Enjoy!
Serves 4
Ingredients:
4 Salmon Fillets, about 6 Ounces Each (We use center cuts for meatier portions.)
3 Teaspoons Kosher Flake Salt, Divided
2 Teaspoons Freshly Ground Black Pepper
2 Tablespoons Olive Oil
4 Cups Cooked White Rice (see note below)
2 ½ Tablespoons Gochugaru Korean Chile Pepper
6 Tablespoons Maple Syrup
6 Tablespoons Rice Vinegar
6 Tablespoons Unsalted Butter, cut into slices
Thinly Sliced Cucumbers & Radishes for Garnish
Directions:
Prepare the rice according to the package ahead of time. It needs to be drier, so making it the day before and putting it in a covered bowl in the refrigerator overnight helps. If you only make it a couple hours before, refrigerate once done with the pan lid off a bit to let the heat and any moisture escape. It needs to be cool and room temperature before cooking the salmon.
Prepare the sauce. In a medium mixing bowl, combine the maple syrup, rice wine vinegar, gochugaru chile powder, and 1 teaspoon of the salt. Stir to combine well and set aside until needed.
Season the salmon fillets on both sides with 2 teaspoons of the salt and the black pepper.
Heat a large cast iron skillet or non-stick skillet over medium-high heat. Add the olive oil, and once it starts to shimmer, carefully place the salmon fillets in the pan. Cook about 4 to 5 minutes until they are cooked about halfway through and golden brown on the pan side. Turn the over and cook another 3 to 4 minutes or until the fillets are cooked throughout. Transfer to a plate and cover with foil to keep warm.
Add 2 tablespoons of oil to the skillet. Once it starts to shimmer, reduce the heat to medium and add the rice to the pan, patting it down to make one large compacted rice patty. Cook for about 5 minutes until the rice starts to get golden brown and crispy around the edges. Flip the rice cake over with a large spatula, but since it might be difficult to turn over in one piece, you might have to flip it in several pieces. Cook another 2 to 3 minutes until lightly browned and crispy on the second side. It might not be as golden brown as you’d like if you used a non-stick skillet, but it will still be crispy.
Divide the cooked rice between the plates. In the same pan, add the gochugaru sauce and stir constantly for about 30 seconds as it bubbles and thickens. Don’t cook too long or it will reduce too much and get too thick. Remove from the heat and add the butter slices. Stir until the butter melts and is combined well into the sauce. Place a piece of salmon on each plate, next to the rice. Spoon the sauce evenly over the salmon. You can spoon some on the rice if you like. Serve with the cucumber and radish slices. Enjoy!