Gochujang glazed salmon with Miso Udon Soup
Servings Prep Time
3people 15mins
Cook Time
20mins
Servings Prep Time
3people 15mins
Cook Time
20mins
Ingredients
Gachujang Glazed Salmon
Miso Soup
Spinach
Udon Noodles
Sesame, Chilli and Garlic Crumble
Instructions
Udon Noodle
  1. 1. Cook the udon noodles as per the instruction on the pack
Gachujang Glazed Salmon
  1. Marinate the salmon with Gachujang, soy sauce and chili flacks
  2. Pan Fry the salmon till the skin is crispy. I like my food well done so it took about 10 mins but if you like salmon pink it should take less time
Miso soup
  1. Boil water. 300ml per head I would say
  2. Add three cubes of ‘knorr’ chicken stock to the boiling water
  3. Now add white miso soup paste. I have used 3 small packs of ‘clearspring’ organic Japanese white miso soup paste
  4. Add little say sauce and Add little black pepper .Check for seasoning
Spinach
  1. Wilt a bag spinach with some soy sauce, garlic and sesame. Set asiide
Sesame, Chili and Garlic crumble
  1. Heat some sesame oil
  2. Cut into thin slices of garlic
  3. Now fry the garlic with some sesame and chili flack. Fry until crisp. Set aside
Assembling the dish
  1. Place the udon noodle in a soup bowl. Make sure the bowl is large enough to hold everything in it
  2. Add the miso soup
  3. Top the noodle with some wilted spinach
  4. On top the spinach place one serving of salmon
  5. Now top the salmon with sesame and garlic crumble
  6. Add chili flacks in case you want the soup to be hot. I like hot food
  7. Add the cut sprint onion greens
  8. Add heat some sesame oil. Make it really hot but not smoking
  9. Add the hot oil on top of the crumble and spring oil
  10. Enjoy
Recipe Notes