This weekend I got the chance to visit a Korean food festival here in Toronto and since then I have been thinking about Korean cuisine. While I was there I got to watch a chef make some bulgogi which is definitely one of my favorite Korean dishes. Bulgogi is a dish where the meat it marinated in a sweet, salty, spicy and all round flavourful marinade that uses many classic Korean ingredients. Over the last while I have made several versions of bulgogi including beef bulgogi, pork bulgogi, chicken bulgogi, and even a pineapple chicken bulgogi (which I use to make some Korean/Mexican fusion tacos al pastor). I had been thinking about trying a salmon bulgogi for a while and now was the perfect to to do so.
For the salmon bulgogi recipe I simply used the bulgogi marinade recipe that I have been using for a while now. One of the things that I like about this recipe is that it uses a Korean/Asian pear to add sweetness and help tenderize the meat. Normally bulgogi meat is cut thinly and cooked in a pan or even a grill pan but for salmon fillets, I had to go with roasting them in the oven. I could not stand to see all of that tasty marinade go to waste so while the salmon was in the oven I simmered the marinade in a pan on the stove top and then I spooned it over the salmon before serving it. When I make other types of bulgogi I often use the meat in Korean/Mexican fusion dishes like tacos, burritos, quesadillas, etc. but this time I just wanted to enjoy the salmons buttery, melt in your mouth goodness. I served the salmon bulgogi over some simple steamed, in season asparagus to make it into a nice light meal.
Salmon Bulgogi
(makes 4 servings)Printable Recipe
Ingredients:
4 (6 ounce) salmon fillets (deboned)
1/4 cup gochujang
5 cloves garlic (grated)
1 inch ginger (grated)
1 small onion (grated)
1 Korean pear (grated)
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 green onions (chopped)
1/4 teaspoon pepper
4 (6 ounce) salmon fillets (deboned)
1/4 cup gochujang
5 cloves garlic (grated)
1 inch ginger (grated)
1 small onion (grated)
1 Korean pear (grated)
1/2 cup soy sauce
1 tablespoon sesame oil
1 tablespoon sugar
2 green onions (chopped)
1/4 teaspoon pepper
Directions:
1. Mix everything in a freezer bag and marinate for a few hours in the fridge.
2. Bake in a preheated 375F oven until the is cooked and it flakes easily with a fork, about 8-12 minutes.
1. Mix everything in a freezer bag and marinate for a few hours in the fridge.
2. Bake in a preheated 375F oven until the is cooked and it flakes easily with a fork, about 8-12 minutes.
Use in:
Salmon Bulgogi Tacos with Blueberry Habanero Salsa
Salmon Bulgogi Quesadillas with Blueberry Salsa
Similar Recipes:
Bulgogi (Korean BBQ Beef)
Salmon Teriyaki
Misoyaki Salmon
Pineapple Dak Bulgogi (Pineapple Korean BBQ Chicken)
