Gochujang-glazed salmon from Korean Food Made Simple (page 157) by Judy Joo

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • southerncooker on December 16, 2021

    I used Coho Salmon. This was spicy but delicious. Only thing I did different was didn't have chili threads so omitted.

  • TrishaCP on October 17, 2021

    We also loved this one. Used sockeye salmon.

  • KarinaFrancis on October 18, 2018

    Delicious and easy - everything you could want in a weekday dinner. We made a small adjustment to the method because we love crispy salmon skin and didn't want to sacrifice it. Cooked it in a frypan, skin side down, then applied the glaze and finished it under the grill

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.