I have seen incredible popularity of Gochujang or Korean red pepper chili paste over the last year, there’s even a Gochujang Sriracha sauce in my local grocery store. I have a handful of recipes here on my blog because I am a big advocate of this fermented mildly spicy sauce that works wonders in so many dishes, especially quick-prep meals.
I think most of us are looking for quick, fresh and delicious mealtime saviors that make us feel good about cooking without a huge production. Even though I love to cook there are days when I want a good meal fast, and that’s when this recipe really hits home.
Broiling fish is as easy as lining a sheet pan with foil and placing your fish on top, and then sticking it under the heating element. However, there’s broiled fish and then there’s BROILED fish. This recipe has a quick Korean barbecue sauce to top the fish. The sauce is a bit spicy, but it won’t knock your socks off, it just adds a layer of sublime heat on top.
So, let’s get broiling tonight! The entire recipe is done in 10 minutes or less and if you throw a few veggies on the broiler pan – your job is done.
1 pound salmon cut into 3 or 4 fillets
1/4 cup Gochujang pepper paste
3 tablespoons soy sauce
2 tablespoons brown sugar
2 teaspoons sesame oil
1 tablespoon fresh chives, minced
salt & pepper
- Preheat oven to broil and place rack 8-inches from heating element.
- In a saucepan, combine Gochujang, soy sauce, brown sugar, sesame oil and 1/4 cup hot water, whisk. Place over low heat and cook for 2 minutes, while continuing to whisk, remove from heat.
- Place salmon on foil lined baking sheet and rub with oil. Sprinkle with salt and pepper.
- Broil salmon for 4 minutes and remove from oven. Spoon sauce over salmon and place back under broiler for 3-4 minutes, depending upon thickness.
- Remove from oven and place on plates. Sprinkle fish with chives. Enjoy!