We are big fans of Korean flavors in the Gray household, because of our time spent living in South Korea. I try to find any way to incorporate the iconic Korean fermented chili paste, Gochujang, into our weekly menu. It is rather spicy but one way to round out the flavor is by using a sweetener such as honey or rice bran syrup.

Gochujang is a thick, fermented, and savory-sweet red chili paste that acts as a cornerstone ingredient in Korean cuisine. Made from red chili powder (gochugaru), glutinous rice, fermented soybeans, and salt, it offers a complex, pungent, and umami-rich flavor profile.

Key Characteristics and Uses:

Flavor: A distinct combination of spicy, sweet, and umami with a deep, fermented complexity.

Usage: Commonly used in stews (kimchi jjigae), marinades for meats (bulgogi), stir-fries, and as a base for sauces, such as in bibimbap or tteokbokki.

Texture: Thick, paste-like, and sticky, similar in texture to tomato paste.

Availability: Found in plastic tubs or bottles in the international aisle of most grocery stores or Asian markets.

Distinction: It is distinct from chili sauces like Sriracha and is often used to cook, rather than just as a finishing sauce.

Gochujang brings a, "fruity spice" to dishes without being overwhelmingly hot, adding depth to both traditional Korean dishes and modern, fusion, or American-style recipes like burgers and wings. You can definitely substitute with salmon or any other oily fish such as mackerel.

Honey Gochujang Trout
Prep Time: 5 minutes | Cook Time: 10 to 12 minutes | Serves: 4

Ingredients:
1 side of steelhead trout (roughly 2lbs and about 1 -inch thick)
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 cup salted butter
4 garlic cloves, minced
2 tablespoons honey
1 tablespoon Korean Gochujang paste
Optional for Serving: Chopped fresh parsley, toasted sesame seeds. I do like a drizzle of sesame oil on top right before serving as well.

Guidelines:

Season the flesh side of the fish with the salt and pepper.

Heat a 12" non-stick oven-safe skillet to medium heat. Add the butter and garlic and cook for 1 minute until the butter is melted and the garlic is fragrant. Place the trout in the pan, skin side down, making sure that every surface of flesh is touching the pan. Cook for 2 to 3 minutes until the flesh side is firm enough to flip but adjust the heat to medium-low if needed, you don’t want the garlic to burn.

Meanwhile, in a small bowl, combine the honey and gochujang. Stir until you have a thick paste.

Gently flip the side of trout over and use a marinade brush or back of a spoon to spread the gochujang-honey paste evenly over the flesh side of the fish. Remove the pan from the heat and place the trout under a moderate broiler for 2 to 3 minutes until golden and sticky. (Alternatively, flip the fish over once more and cook for 1-2 minutes just until the marinade caramelizes slightly). Place on a serving dish along with any pan juices and sprinkle with parsley and/or sesame seeds, if using.