Sticky Gochujang Salmon Bites

🔥 Prep

• Pat dry the 450 g salmon fillet and cut it into 2 cm (≈¾‑inch) cubes.
• Mince the 3 garlic cloves and grate the 1 tsp fresh ginger.
• Thinly slice the 2 stalks of scallion (green parts only) for garnish.
• In a small bowl, combine 2 tbsp gochujang paste, 2 tbsp soy sauce, 2 tbsp honey, and 1 tbsp rice vinegar; stir until smooth.
• Measure out 1 tbsp toasted sesame oil, 1.5 tbsp vegetable oil, 1 tbsp cornstarch, 0.5 tsp salt, 0.25 tsp black pepper, and 1 tsp toasted sesame seed; have them ready.

🔥 Cook

• 1. Place the salmon cubes in a bowl, sprinkle with the cornstarch, salt, and black pepper; toss to coat evenly.
• 2. Heat the 1.5 tbsp vegetable oil in a large non‑stick skillet over medium‑high heat until it shimmers.
• 3. Add the salmon cubes in a single layer; sear for 2‑3 minutes per side until golden and crisp (about 4‑6 minutes total). Transfer the salmon to a plate and set aside.
• 4. Reduce the heat to medium; add the 1 tsp toasted sesame oil to the same skillet.
• 5. Add the minced garlic and grated ginger; sauté for 30 seconds until fragrant, stirring constantly.
• 6. Pour in the prepared gochujang‑soy‑honey‑vinegar mixture; whisk together and bring to a gentle simmer for 1 minute.
• 7. Return the salmon cubes to the skillet; toss to coat evenly in the glaze and cook for 2 minutes until the sauce thickens and clings to the salmon.
• 8. Remove the skillet from heat; sprinkle with the 1 tsp toasted sesame seeds and sliced scallion; toss briefly to distribute.

🔥 Serve

• Spoon the sticky gochujang salmon bites over warm steamed rice.
• Garnish with extra sliced scallion and a drizzle of sesame oil if desired.
• Serve immediately with lime wedges or pickled vegetables on the side for brightness.