Korean Bapsang Salmon Bulgogi
Original YouTube embed from this author's salmon bulgogi recipe.
Official cooking video · Korean Bapsang · YOUTUBESoy-Garlic Salmon Bulgogi, Korean Style (2 Servings)
A modern Korean home-style adaptation of bulgogi seasoning for salmon, not a traditional beef bulgogi. The fish is marinated cold and pan-cooked.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Remove pin bones and cut salmon into pieces about 2–2.5 cm thick. Keep raw-fish utensils separate.
- 02
Mix soy sauce, cooking wine, sesame oil, lemon, sugar, honey, garlic, ginger and pepper until dissolved.
- 03
Coat the salmon and marinate covered in the refrigerator for 20–30 minutes, never on the counter.
- 04
Heat a lightly oiled nonstick pan over medium heat. Let excess marinade drip from salmon.
- 05
Pan-cook both sides. One to two minutes per side is only a guide for thin pieces; continue until the thickest part reaches 63°C (145°F). Lower heat if the glaze burns.
- 06
Transfer fully cooked salmon to a clean plate. Do not serve marinade that touched raw salmon without boiling it.
- 07
Refrigerate leftovers in shallow containers within two hours.
Helpful source links
Before you cook
Thaw and marinate salmon in the fridge; cook to 63°C. Check fish, soy, sesame and wheat in soy sauce. Do not use raw-fish marinade uncooked; refrigerate leftovers within two hours. Water in place of cooking wine changes the aroma.
Allergens: fish (salmon), soy, sesame, wheat (check soy sauce), check cooking wine label
Image & source credits
These illustrations stand in for food photos.
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