Grilled Salmon Rice Bowl with Gochujang Dressing Recipe
This Grilled Salmon Rice Bowl features tender, marinated salmon cubes grilled to perfection alongside charred corn kernels seasoned with Japanese mayonnaise and Korean fried seaweed flakes, served over steamed Calrose rice. The bowl is finished with a flavorful gochujang dressing, combining Korean flavors with simple cooking techniques for an easy yet delicious meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Korean Fusion
Ingredients
Scale
Salmon and Marinade
- 250 g salmon fillet (preferably skin on), cut into 1-inch cubes
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 2 tbsp olive oil
- 1 tbsp rice vinegar
- 1 tbsp brown sugar
- 1 tbsp sesame oil
Corn Topping
- 1 ear corn
- Korean fried seaweed flakes, for garnish
- Japanese or Korean mayonnaise, to taste
- Salt and pepper, to taste
Gochujang Dressing
- 2 tsp gochujang (Korean red pepper paste)
- 1 tbsp soy sauce
- 1 tbsp honey
- 2 tsp sesame oil
Other
- Steamed rice (Calrose rice recommended)
Instructions
- Prepare the Marinade: Combine garlic, soy sauce, olive oil, rice vinegar, brown sugar, and sesame oil in a bowl. Mix well to ensure the sugar dissolves and ingredients are fully incorporated.
- Marinate the Salmon: Pour the marinade over the cubed salmon, mixing to coat all pieces evenly. Cover and refrigerate for at least 30 minutes to let the flavors infuse.
- Cook the Corn: Heat a griddle or non-stick pan over medium heat. Place the ear of corn on the pan and cook each side for about 5 minutes until slightly charred and translucent. Alternatively, cook the corn in the microwave until tender.
- Prepare Corn Kernels: Once the corn has cooled slightly, slice the kernels off the cob into a medium bowl. While still warm, season the kernels with Japanese or Korean mayonnaise, salt, and pepper. If mayonnaise is unavailable, grated parmesan cheese is a good substitute for added richness.
- Cook the Salmon: Heat an ungreased non-stick pan over medium heat. Place marinated salmon cubes skin side down and cook for 1 minute to crisp the skin. Flip and cook the other side for up to 1 minute more. Avoid cooking for more than 2 minutes total to prevent overcooking and maintain tenderness.
- Prepare the Gochujang Dressing: In a small bowl, whisk together gochujang, soy sauce, honey, and sesame oil until well combined, forming a smooth, spicy-sweet dressing.
- Assemble the Bowl: Place steamed Calrose rice in serving bowls. Top with cooked salmon cubes and the seasoned corn kernels. Drizzle with the gochujang dressing and sprinkle Korean fried seaweed flakes over the top for a final garnish.
Notes
- Do not overcook the salmon; 2 minutes total cooking time is sufficient for tender, juicy salmon cubes.
- If you run out of Japanese or Korean mayonnaise, grated parmesan cheese can add a nice umami flavor to the warm corn.
- Use Calrose rice for authentic texture and flavor, but any short-grain steamed rice will work.
- Marinating the salmon for longer than 30 minutes will intensify the flavor but avoid marinating overnight to maintain the fish’s texture.
- Adjust the amount of gochujang in the dressing based on your heat tolerance.
Keywords: Grilled salmon, rice bowl, Korean food, gochujang dressing, corn, marinated salmon, quick dinner
