Korean pan-fried salmon with green chilli glaze

Name: Pan-fried salmon recipe with green chilli glaze
Ingredients: 4 skinless salmon fillets, about 100g (31⁄2oz) each; vegetable oil, for frying; 150ml (5fl oz) soy sauce; 110g (33⁄4oz) brown sugar; 4 tbsp rice wine vinegar; 3 garlic cloves, finely chopped; 60g (21⁄2oz) jalapeños or large green chillies, finely chopped; 4 tbsp vegetable oil; 21⁄2 tbsp roasted sesame oil; 4 tsp soy sauce; 11⁄2 tbsp rice wine vinegar; 2 tsp gochugaru (Korean chilli flakes); 1⁄2 tbsp roasted sesame oil; 1 tsp roasted sesame seeds 1 tsp white sugar; 4 spring onions, trimmed; 1 green chilli, finely sliced; 2 tsp silgochu (dried chilli threads); 120g (33⁄4oz) yuja pickles; cooked rice

Korean chef Judy Joo's pan-fried salmon recipe with green chilli glaze. The richness of salmon goes brilliantly with the sauce, complemented with a fresh spring onion salad, and fragrant yuja pickles.

1 February 2021

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This green chilli glaze has popped up on the menu at my restaurants in various forms. It’s a divine mix of sweet soy with a complex chilli kick at the end. The richness of salmon goes brilliantly with the sauce, complemented with a fresh spring onion salad, and fragrant yuja pickles. Do try this sauce on other seafood, chicken and beef.

A recipe from Korean Soul Food by Judy Joo (White Lion Publishing). Buy the book here.

Recipe notes