Lenten Fish – Korean Salmon

Korean Salmon

So, I totally stole this idea from our family favorite all-you-can-eat Korean BBQ. It’s so simple and packs some really big Korean flavors.

It’s really no surprise that salmon, which has some pretty strong flavors itself, stands up really well the flavors in Korean bean paste. Please do note, though, that the recipe calls for bibimbap paste, not bean paste. There is special bean paste that is made just for bibimbap that I think tastes better in this recipe, but if you can’t find it, just mix 3/4 cup gochujang, 1/4 cup ketchup (don’t hate, it works), 1 clove minced garlic and a tablespoon of sugar.

You will need:

  • 1 cup bibimbap paste
  • Korean hot spice powder to taste
  • Chicken broth
  • 4 eight ounce skinless salmon filets
  • 2 tablespoons vegetable oil
  1. Mix the bibimbap paste and hot spice together.
  2. If the paste is too thick to pour in a bag, add chicken broth a few spoonfuls at a time and mix in.
  3. Once the paste is thin enough, pour it into a refrigerator bag with the salmon.
  4. Refrigerate for an hour, then take the bag out of the refrigerator.
  5. Let the salmon sit for 15 minutes.
  6. Pour the oil into a skillet so that it just covers the bottom of the skillet.
  7. Cook the salmon 5 minutes per side or until done all the way through.
  8. Serve over rice.


Image by Robert Owen-Wahl from Pixabay

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