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Gochugaru Salmon With Crispy Rice

cooking.nytimes.com
  • 20 minutes
  • Serves 4

INGREDIENTS

24 oz

skin-on salmon fillets

1 serving

kosher salt and pepper

1 tbsp

olive oil

4 cups

rice

4 tsp

gochugaru

2 tbsp

maple syrup

2 tbsp

rice vinegar

2 tbsp

butter

1