Gochujang, a deep red, spicy, Korean condiment made of fermented red chiles, brings plenty of flair to this salmon recipe. “You can usually find this sauce in the international foods aisle at the grocery store,” Dillard says. If you’re worried about the spice factor, Dillard points out that it “is tampered down by the brown sugar, which creates a tasty caramelized spicy bite of salmon.”
Next, you’ll need soy sauce, the aforementioned light brown sugar, garlic and ginger paste (or minced fresh garlic and grated fresh ginger), sesame oil, and, or course, salmon fillets. Dillard suggests to “look for a vibrant orange-red coloring and clear white marbling” when picking out your fish. Finally, to garnish the dish, he recommends sliced green onions and toasted sesame seeds.
Collected by Cookingtom
Original Article
I’m Brian Danny Max, a chef and a writer at cookingtom.com. I’m here to talk about food and cooking, and to share some of my favorite recipes with you all! I’ve been interested in food and cooking since I was a child. My parents are both great cooks, and they taught me a lot about the kitchen. I’ve been cooking professionally for about 10 years now, and I’ve loved every minute of it! I specialize in healthy, flavorful recipes that are easy to make at home. I believe that anyone can cook a delicious meal, no matter their skill level. I’m here to help you learn how to cook, and to show you that it’s not as difficult as you might think! I hope you’ll check out my blog and my recipes, and I look forward to hearing from you!