Gochujang is a savory, sweet, and spicy fermented condiment made from chili powder, glutinous rice, meju powder, yeotgireum, and salt from Korea. It is easily available in Asian Grocery stores in London.
However, Gochujang is also quite a thick paste, so it needs to be thinned out a bit before using it as a marinade.
In this dish, I used an Italian wine vinegar and since this batch of Gochujang didn't have much sweetness, I also added a bit of honey which helped with caramelisation.
This is not a traditional Korean dish, I have just used a well known Korean ingredient in the marinade.
Ingredients :
4 slices salmon cleaned (skin on or off is your chocie)
2 tbsp gochujang
1/2 tsp honey
1 tbsp Italian wine vinegar (use any non synthetic vinegar of your choice)
Salt
Oil
Mix together the gochujang, honey and Italian wine vinegar to form a marinade.
Add salt if and only if needed.
Marinate the fish in this paste for 20 minutes - 1 hour
Pan fry the marinated fish on medium flame for a few minutes turning once half way through.
Transfer to a plate.
Add the marinade juices to the pan and thicken, use this to top the fish.
I also added charred padron peppers to this dish and they paired well together.
If you want to do that, rub a little oil on the washed and dried padron peppers and char them in the pan, before you start to fry the fish. Keep aside when done.
Layer the fish, the thickened marinade sauce and the padron peppers.
Sprinkle a little salt on top of the peppers. Personally, I'm loving the Maldon smoked salt.
