Spicy & Sweet Gochujang Salmon Marinade
Spicy & Sweet Gochujang Salmon Marinade
Simple and Delicious Gochujang Salmon Marinade
Unlike the common soy sauce-based salmon marinades, this recipe uses gochujang (Korean chili paste) for a unique flavor profile! It’s a versatile dish that pairs perfectly with bibimbap (Korean mixed rice) and bibim guksu (spicy mixed noodles). *A convenient home-meal solution (HMR).
Main Ingredients- 30 pieces of sashimi-grade salmon
- 1/2 onion, roughly chopped
- 3 bay leaves
- 3 pieces of dried kelp (dashima, approx. 5cm x 5cm)
- 2 cloves garlic, crushed
- 10 whole black peppercorns
Spicy & Sweet Marinade Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 2 tsp Mirin (or cooking sake)
- 3 Tbsp Cheongju (rice wine)
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Rice Syrup (or corn syrup)
- 3 Tbsp Fruit Preserve (e.g., plum, pear-ginger)
- 2 Tbsp Sugar
- 1 tsp Wasabi paste (or to taste)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 2 tsp Mirin (or cooking sake)
- 3 Tbsp Cheongju (rice wine)
- 2 Tbsp Gochugaru (Korean chili flakes, fine)
- 1 Tbsp Rice Syrup (or corn syrup)
- 3 Tbsp Fruit Preserve (e.g., plum, pear-ginger)
- 2 Tbsp Sugar
- 1 tsp Wasabi paste (or to taste)
Cooking Instructions
Step 1
Making the Flavorful Broth: In a pot, combine 2 cups (approx. 400ml) of water with the roughly chopped onion, 3 pieces of dried kelp, 2 crushed garlic cloves, 3 bay leaves, 10 whole black peppercorns, and 3 Tbsp of Cheongju. Bring to a boil over medium heat. Once boiling, remove the kelp and reduce to low heat. Simmer for another 10 minutes to extract the delicious flavors. Strain the broth through a sieve and let it cool completely.
Step 2
Perfecting the Spicy & Sweet Sauce: In a wide bowl, add 2 Tbsp of Gochujang, 2 Tbsp of Gochugaru, 1 Tbsp of Soy Sauce, 2 tsp of Mirin, 1 Tbsp of Rice Syrup, 3 Tbsp of Fruit Preserve, 2 Tbsp of Sugar, and 1 tsp of Wasabi paste. Whisk everything together until smooth and well combined, ensuring there are no lumps. Stirring until the sugar and rice syrup are fully dissolved is key for a smooth sauce.
Step 3
Combining the Sauce and Broth: Mix the completely cooled broth (200ml) with the spicy and sweet Gochujang sauce made in step 1 in a 1:1 ratio. (200ml broth and 200ml Gochujang sauce). This creates the delicious base sauce for your salmon marinade. Taste and adjust seasoning with more soy sauce or sugar if needed, according to your preference.
Step 4
Preparing the Salmon: Arrange the 30 pieces of fresh salmon sashimi in an airtight container or a resealable bag. Try to lay them flat without overlapping too much for even marination. If there is any excess moisture or blood on the salmon, gently pat it dry with a paper towel for a cleaner taste.
Step 5
Marinating the Salmon: Pour the prepared Gochujang sauce from step 2 generously over the salmon pieces, ensuring they are well-covered. Seal the container tightly or remove air from the resealable bag. Refrigerate for at least overnight (about 12-24 hours) to allow the flavors to meld and penetrate the salmon. The longer it marinates, the more flavorful it becomes.
Step 6
Enjoying Your Creation: The Gochujang salmon marinade is delicious as is. You can also serve it over warm rice for a salmon marinade rice bowl, or pair it with spicy mixed noodles (bibim guksu) or bibimbap for a delightful meal. Don’t discard the leftover marinade sauce; it can be used in other dishes!
