Gochugaru salmon with crispy rice from The New York Times Cooking by Eric Kim

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Notes about this recipe

  • PinchOfSalt on May 16, 2022

    Halved the amount of gochugaru in the sauce because my current batch is quite hot. Rice pancake didn't quite make it to the crispy stage before I bailed and served it up - was running late and cooking was taking forever. I had made a 2-cup batch of short grain rice in my rice cooker earlier that day and let it cool. Next time, will try with for-real leftover rice (or make a batch the day before and refrigerate it).

  • AndieEats on January 02, 2022

    A favourite in our household. We double the amount of sauce (or halve the amount of salmon) though. Have served with salted, smashed cucumbers, pan fried brussel sprouts, and some pickled onions to round out the meal.

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