Korean BBQ Salmon With Rice and Bok Choy


  • 4x350g salmon fillets
  • 1/2 cup hoisin sauce
  • 60ml sake
  • 2 cloves garlic, peeled and finely diced
  • 2 teaspoons gochujang sauce or chilli sauce
  • 1 teaspoon sesame oil
  • 1/4 cup spring onions
  • 4 bok choy
  • Rice to serve
  • 3 tablespoons toasted white and black sesame seeds


  1. Mix the hoisin sauce, sake, garlic and gochujang or chilli sauce and sesame oil and simmer for 3-4 minutes in a saucepan. Cool.
  2. Preheat oven to 200C. Line a tray with parchment and brush the salmon on all sides with the baste. Bake for 20 minutes. Baste again and bake for an additional 5 minutes.
  3. While the salmon is baking start the rice. Then split the bok choy in half and poach lightly in simmering water for 2-3 minutes. Sprinkle the sesame seeds on top of the rice. Serve with the salmon and rice.
Serves 4.

All ingredients can be purchased from Woolworths Karrinyup.