Korean Gochujang-Glazed Salmon with Crispy Shallot Japchae

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
• 1 tbsp sesame seeds, black and white mixed
• 2 stalks scallion, sliced, white and green parts
• 1 tbsp neutral oil, avocado or grapeseed
• 1/2 tsp kosher salt
• 1/4 tsp black pepper, freshly cracked

Instructions

1. 1

   Cook sweet potato noodles according to package directions until al dente (usually 4-5 minutes). Drain and rinse with cold water to stop cooking. Set aside.

2. 2

   Whisk together gochujang, honey, rice vinegar, 1 tbsp sesame oil, minced garlic, and ginger in a small bowl. Set glaze aside.