Gochujang Broiled Salmon Bowl
Figuring out what type of salmon to buy can be overwhelming—farmed vs. organic. Frozen vs. fresh. Wild sounds great, but which one? Coho, Alaskan, Scottish, King, Alaskan, Steelhead… My advice, and the rule I follow when I shop, is to ask the person working the fish counter. I think a fattier type works best in this preparation, but tell them you don’t want something too buttery because it needs to stand up to the spicy-sweet-charred marinade. If you haven’t purchased gochujang before, it has become pretty easy to find in mainstream markets. You can definitely find it at an Asian market or order it online. A little goes a long way, it lasts forever, and you’ll find plenty of other places to use it.
What you need
tbsp rice wine vinegar
tbsp miso
tsp oyster sauce
tsp rice vinegar
tbsp gochujang
tsp soy sauce
cup brown rice
tsp sugar
