Gochujang and salmon are a natural pair. The paste is sweet, savoury and mildly hot, and its sugars caramelise against the fat of the fish into a glaze that looks like it took far longer than twelve minutes.
Everything here happens in one pan while the rice keeps warm. The cucumber and quick-pickled carrot are not optional in our view; the glaze is rich, and it needs something sharp and cold sitting next to it.
