For 6-8 portions you need (this quantity was good for a large side of salmon)
50ml gochujang paste
15ml toasted sesame oil
15ml runny honey or 20ml light brown sugar (you can use dark brown sugar, but I find the colour too dark for salmon!)
5ml finely grated fresh ginger (it must be almost a paste!)
5-10ml rice wine vinegar (I prefer more vinegar with richer foods e.g. salmon and pork
To serve
1 spring onion finely sliced
1 red chilli (mild Thai) thinly sliced
10ml toasted sesame seeds
To prepare
Combine all the ingredients and mix well
Arrange the meat in a single layer on a baking sheet (I line it with foil to save dishwashing!)
Spread the glaze over the surface and bake or grill
I find that it is better to bake in a hot (200⁰C) oven than grill as the honey or sugar is more inclined to burn under the grill
Baking times:
Salmon & trout 15-20 minutes; do not turn
Chicken (boneless) thighs or breasts and 10-15mm thick pork chops or rashers 20 minutes, turning after 15 minutes
Finish with thin slices of spring onion, red chilli and / or toasted sesame seeds.
