Trouble With Toast

Recipe: Salmon “Bulgogi” with Bok Choy and Mushrooms | June 23, 2008

Normally, bulgogi is made from thin slices of beef (most often sirloin). I love the flavors of the traditional Korean marinade, but I’m not always in the mood for red meat. So, when I saw a recipe in June’s Bon Apetit magazine that featured salmon instead of beef, I decided to give it a try. I adapted the recipe a bit to fit the equipment I had on hand, but it turned out really well. The salmon was perfectly cooked, and the marinade had amazing flavor. The bok choy could have used a bit more oomph, so next time I think I’ll make extra marinade and then reduce it down for a sauce. I was even able to eat this salmon left over at work the next day–and no one complained, because the aroma was so intoxicating. Enjoy!

  • 2 large garlic cloves, peeled, divided
    1/3 cup chopped green onions
    1/4 cup soy sauce
    1 tablespoon Chinese rice wine or dry Sherry
    1 3/4-inch cube peeled fresh ginger
    2 teaspoons sugar
    1 teaspoon Asian sesame oil
    3/4 teaspoon chili-garlic sauce
    4 6-ounce center-cut skinless salmon fillets
    1 tablespoon olive oil
    1 large bok choy, cut crosswise into 1/2 inch strips
    4 ounces fresh shiitake mushrooms, stemmed, caps sliced

Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.

Preheat oven to 500°F. Roast fish until just opaque in center, about 8-10 minutes. Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted. Season with salt and pepper.

Divide vegetables among plates. Top with salmon.



  1. This looks really good. Think you could use another kind of fish?

    Comment by Lemmonex — June 24, 2008 @ 12:42 am

  2. Thanks! Yes, you could certainly sub out the salmon. But, you’d probably still want to go with a firm-fleshed fish (like halibut or tuna), so the dish doesn’t turn to mush under the substantial marinade and the high heat.

    Comment by bettyjoan — June 24, 2008 @ 9:12 am

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