Korean Gochujang-Glazed Salmon with Crispy Shallot Japchae
Prep 20 min · Cook 25 min · Serves 4 · medium
Pan-seared salmon with a spicy-sweet gochujang glaze meets chewy sweet potato noodles tossed with sautéed mushrooms, spinach, and crispy fried shallots. This modern Korean fusion delivers umami depth with bright sesame aromatics and a perfect textural contrast.
Ingredients
- 4 fillets (6 oz each) salmon fillets, skin-on, wild-caught preferred
- 3 tbsp gochujang (Korean red chili paste), fermented for depth
- 2 tbsp honey, balances heat
- 1 tbsp rice vinegar, seasoned preferred
- 2 tbsp sesame oil, divided
- 3 cloves garlic, minced
- 1 tbsp ginger, minced, fresh
- 12 oz sweet potato noodles (japchae), dried
- 8 oz shiitake mushrooms, sliced, cremini acceptable
- 4 cups fresh spinach, packed
- 2 tbsp soy sauce, low-sodium
- 1 tbsp white miso paste, adds savory depth
- 3 tbsp crispy fried shallots, store-bought or homemade
Cook it tonight
Send every ingredient on this page to your grocery list in one tap, cook with the steps on your phone, and let the AI Chef plan the rest of the week around it.
Free to start. Works on iPhone, with the same account on the web.
