Sticky Gochujang Salmon Bowls with Mango Cucumber Salad – Spicy, Healing & Meal‑Prep Powerhouse

Bold Korean flavors meet gut-loving nourishment in this vibrant bowl featuring sticky gochujang‑glazed salmon, mango‑cucumber salsa, creamy avocado, and jasmine rice. Developed by Tonia Schemmel for Feasting at Home, this dish supports digestion, inflammation control, and balanced energy—ready in about 40 minutes, with vegan tofu swaps available. (Feasting At Home)

🌿 Benefits of This Recipe

• Gut & digestion support: Cucumbers and mango add fresh hydration and fiber, ideal during healing and detox phases.

• Anti‑inflammatory omega‑3s & protein: Wild salmon offers healing fats and amino acids for cellular repair.

• Blood–sugar balance: Jasmine rice and salmon combine to slow glucose absorption and sustain energy.

• Flavor without added junk: Gochujang sauce delivers umami, spice, and sweetness from whole‑food ingredients.

• Meal‑prep friendly: Sauce, rice, and salsa prep ahead—easy assembly midweek. (Feasting At Home, Feasting At Home)

📝 Ingredients

(Copied verbatim from Feasting at Home)
Jasmine Rice (makes 3 cups):

• 1 cup jasmine rice

• 1¼ cup water or broth

• ½ tsp salt

• 1 tsp olive oil

Mango Cucumber Salad:

• 1 mango, cubed

• 2 cups cucumber, cubed

• 1 green onion, sliced

• ¼ tsp salt

• 2 tsp rice vinegar

• 1 tsp honey

• 1 Tbsp lime juice

• ½ tsp Korean red pepper flakes

Gochujang Sauce:

• 1 shallot, thinly sliced

• 2 Tbsp gochujang paste or sauce

• 2 Tbsp honey

• 2 Tbsp rice vinegar

• 1 tsp low‑sodium soy sauce

• 1 tsp sesame oil

• 1 Tbsp unsalted butter

Salmon:

• 8–10 oz salmon fillets, skinless, cut into 1‑inch cubes

• 1 Tbsp olive oil for searing

• Salt & pepper to taste

Optional Garnishes: scallions, cilantro, chive blossoms, lime wedges (Feasting At Home)

🍳 How to Make It

(Copied verbatim from Feasting at Home)

1. Cook the rice: Rinse rice; combine with water, salt, oil and simmer covered 12 min. Remove lid, steam 10 min, fluff.

2. Make salad: Toss mango, cucumber, green onion, salt, rice vinegar, honey, lime juice, red pepper flakes in a bowl.

3. Cut & season salmon: Cube, pat dry, and season with salt & pepper.

4. Make the glaze: Sauté shallot 1 min; add gochujang, honey, rice vinegar, soy sauce, sesame oil, and salt. Whisk over medium-high 1‑2 min until thick. Stir in butter at end.

5. Sear salmon: Heat oil in skillet; sear cubes until golden, flip, turn off heat. Rewarm glaze if needed; drizzle & toss salmon in sauce.

6. Assemble bowls: Divide rice, top with glazed salmon and salad. Garnish with avocado, scallions, cilantro & lime wedges if desired.

Loved this bold Korean bowl? Save it, snap a pic, and tag me—I’m looking at those vibrant bowls! Want meal plans built for gut–liver healing and consistent habits? DM me or join the 21‑Day Reset on Trainerize. Let’s bring more flavor and transformation to your plate.

🔗 Source

Recipe adapted directly from Tonia Schemmel, Sticky Gochujang Salmon Bowls with Mango Cucumber Salad, Feasting at Home.
https://www.feastingathome.com/gochujang-salmon-bowl/ (Feasting At Home)