GOCHUJANG SAUCE RECIPES

Steps:

• Soak rice cakes in a medium bowl of cool water at least 1 hour and up to 12 hours. Drain and pat dry with a kitchen towel; set aside.
• Using a slotted spoon, carefully lower eggs one at a time into a small saucepan of boiling water. Cook, adjusting heat to maintain a gentle boil as needed, 6½ minutes. Transfer eggs to a bowl of ice water and let sit until just slightly warm, about 2 minutes. Peel eggs, cut in half, and set aside.
• Cook butter in a small saucepan over medium heat, occasionally swirling pan, until butter foams then browns, 3–5 minutes. Remove from heat and immediately whisk in garlic, gochujang, gochugaru, vinegar, salt, and 2 Tbsp. water. Reduce heat to low and keep sauce warm.
• Arrange about 3 cups arugula on a platter or large plate.
• Heat oil in a large skillet over medium-high. Cook rice cakes in a single layer, undisturbed, pressing down occasionally with a spatula to ensure they are making good contact with pan, until golden brown and crisp, about 5 minutes. Turn over and cook until golden brown on the other side, about 5 minutes. Transfer rice cakes to platter with arugula; reserve skillet.
• Reduce heat to medium and cook Halloumi cheese in reserved skillet until deep golden brown, about 30 seconds per side. (It’s okay if some pieces break apart.)
• Arrange cheese on platter with arugula and rice cakes. Top with remaining arugula and reserved jammy eggs. Spoon warm sauce over.

Steps:

• Combine glaze ingredients together in a small bowl.
• Preheat the broiler on high and position the rack 4 to 5 inches from the heat. Line the broiler pan with foil and spray lightly with oil.
• Put the salmon on the prepared sheet and season with salt. Broil 2 minutes.
• Brush the salmon with glaze and broil until desired doneness, 3 to 5 minutes depending on the thickness. Transfer to a platter and top with sesame seeds and scallions. Serve with rice if desired.