Salmon Bulgogi
Salmon Bulgogi



  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tbsp sugar
  • 1 tsp toasted sesame oil
  • 500g salmon fillets
  • Oil for brushing
  • Microleaves and Asian pickles, to serve
  • Mix together the mirin, soy sauce and sugar in a saucepan and gently heat to dissolve the sugar. Remove from the heat and stir in the sesame oil, then allow to cool completely. Place the salmon in a sealable container and pour over the marinade. Refrigerate overnight.
  • The next day, remove the salmon from the marinade and pat dry. Brush the skin with a little oil, then griddle skin-side down for 4 mins, then flip and cook for 2 mins more or until cooked through. Serve on a bed of microleaves and sliced Asian pickles or kimchi.
20 mins
6 serving

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