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.
The recipe for this dish was requested a few times on Instagram and has been posted on www.thefeedfeed.com but I thought I'd share it here as well. You can definitely substitute with salmon or any other oily fish such as mackerel.