Salmon Bulgogi with Bok Choy and Mushrooms
Delight your taste buds with the rich, savory flavors of this Salmon Bulgogi with Bok Choy and Mushrooms recipe, a vibrant take on Korean-inspired cuisine. Tender, flaky salmon is marinated in a bold and aromatic bulgogi sauce made with soy sauce, garlic, ginger, sesame oil, and a touch of spicy gochujang chili paste for an irresistible glaze. Paired with caramelized baby bok choy and earthy shiitake mushrooms, this dish offers a perfect balance of flavors and textures. Served over a bed of fluffy rice and garnished with sesame seeds and green onions, it’s an elegant yet approachable meal that’s ready in under an hour. Perfect for weeknight dinners or an impressive dinner party centerpiece, this recipe is a must-try for fans of Korean flavors and healthy, wholesome cooking.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 0.25 cup soy sauce
- 2 tablespoons brown sugar
- 1 tablespoon sesame oil
- 3 cloves (minced) garlic
- 1 tablespoon (grated) ginger
- 1 tablespoon gochujang (Korean chili paste)
- 2 stalks (sliced) green onions
- 4 heads (baby, halved lengthwise) bok choy
- 8 oz (sliced) shiitake mushrooms
- 2 tablespoons neutral cooking oil
- 1 tablespoon (for garnish) sesame seeds
- 4 servings (for serving) cooked rice
Instructions
In a medium bowl, combine soy sauce, brown sugar, sesame oil, minced garlic, grated ginger, gochujang, and sliced green onions to create the bulgogi marinade.
Place the salmon fillets in a large resealable bag or shallow dish. Pour the marinade over the salmon, ensuring each fillet is well coated. Marinate in the refrigerator for at least 15 minutes or up to 1 hour.
While the salmon is marinating, prepare the vegetables. Slice the shiitake mushrooms and halve the baby bok choy lengthwise. Set them aside.
Heat 1 tablespoon of neutral cooking oil in a large skillet or wok over medium-high heat. Add the mushrooms and sauté for 3-4 minutes until they release their moisture and start to brown. Remove from the skillet and set aside.
In the same skillet, add another tablespoon of oil and place the halved bok choy cut-side down. Sear for 2-3 minutes until caramelized and slightly tender. Remove from the skillet and set aside with the mushrooms.
Remove the salmon from the marinade, shaking off any excess, and reserve the marinade.
In the same skillet, place the salmon fillets skin-side down (if applicable) and sear over medium-high heat for about 4 minutes. Flip and cook the other side for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork.
While the salmon cooks, pour the reserved marinade into a small saucepan. Bring it to a boil over medium heat, then reduce to a simmer for 2-3 minutes to create a glaze.
To serve, divide the cooked rice among four plates. Top each plate with a piece of salmon and drizzle with the bulgogi glaze. Arrange the sautéed bok choy and mushrooms on the side.
Garnish with sesame seeds and additional sliced green onions, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
693 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.5 g | 40% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 778 mg | 34% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 9.3 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 128 mg | 10% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 559 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
