Gochugaru Salmon with Crispy Rice
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Gochugaru Salmon with Crispy Rice
Gochugaru, a mild, fragrant red-pepper powder, bedazzles in this quick dinner of gochugaru salmon with crispy rice.
Gochugaru salmon with crispy rice. When you are frying salmon mostly on the skin side, you got to watch the color change. When it’s two thirds up, the opaqueness, that’s when you flip it. The other side only needs a few more seconds. That’s perfectly cooked salmon. In that remaining salmon fat, you crisp up the rice. You make this lovely sauce that glistens like ruby. I love blooming it in maple syrup with a little butter. I like to have them with cucumbers because they’re just really refreshing bites — the perfect complement to a really fatty, gorgeous salmon. Mmm.
Gochugaru, a mild, fragrant red-pepper powder, bedazzles in this quick dinner of gochugaru salmon with crispy rice.
By The New York Times Cooking
September 29, 2025
