Gochujang Salmon Donburi with Cucumber and Sesame

A Japanese donburi with Korean gochujang: juicy salmon in a savory, lightly sweet glaze, served with fresh cucumber and spring onions over steaming jasmine rice. Quick to make and pleasantly spicy.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Jasmine rice
• 400 ml Water
• 1 Prise Salt
• 250 g Skinless salmon fillet
• 2 EL Gochujang
• 2 EL Soy sauce
• 1 EL Honey
• 1 TL Sesame oil
• 1 EL Neutral cooking oil
• 1 Stück Garlic clove
• 1 Stück Ginger, thumb-sized
• 0.5 Stück Cucumber
• 2 Stück Spring onions
• 1 EL Sesame seeds
• 1 Stück Lime
• 1 Stück Nori sheet

Method

1. Rinse the rice in a sieve under cold water until the water runs clear. Bring to a boil in a pot with 400 ml water and a pinch of salt, then cover and simmer over low heat for about 12 minutes. Remove the pot from the heat and let the rice rest for 10 minutes.
2. Cut the salmon into 2 to 3 cm cubes and season with salt.
3. Stir together the gochujang, soy sauce, honey and sesame oil in a small bowl with 2 tbsp water until you have a smooth sauce.
4. Finely grate the garlic and ginger. Halve the cucumber lengthwise, remove the seeds and slice thinly. Cut the spring onions into fine rings, keeping the green parts separate.
5. Heat the cooking oil in a large pan over medium to high heat. Sear the salmon cubes on all sides for about 2 minutes, until they are golden on the outside.
6. Add the garlic and ginger and fry for 30 seconds. Pour in the gochujang sauce and carefully glaze the salmon for 1 to 2 minutes, until it is cooked through and the sauce thickens slightly. Remove from the heat.
7. Fluff the rice with a fork and divide it between two bowls. Arrange the cucumber slices, spring onion rings and salmon on top.
8. Sprinkle with sesame seeds, drizzle with a little lime juice, and cut the nori sheet into strips and scatter over the top. Serve hot.