This is one of my favorite NYT Cooking videos so far (and I love a lot of them). Eric is wonderful, the pace is relaxed but not tedious, and the recipe itself looks fantastic.
Just a quick tip, whenever making crispy skin salmon, keep it skin side up so that the skin doesn't get soggy from the steam from the heat and plating surface when it is faced down. :) Idk, that's just how I do it and it stays nice and crispy!
Yeah was gonna say the same thing. Moisture is the enemy of crispiness. Also maybe add the sauce directly to the plate, then place the salmon on that. Basically any method that gets the sauce on the meat of the salmon but not the skin.
Just made it for lunch. Probably the tastiest homemade dish I've cooked in the last 6 months. The sauce is fantastic, adding a spicy smoky kick to the crispy salmon skin. Definitely follow Eric Kim for more of his Korean-inspired recipes!
Not to be dramatic but I'd die for Eric. His recipes are elevated and always turn out, but are also simple enough for my dumb ass to make?! I seriously can't wait until his cookbook comes out!
Grateful for the rice tips. Though had to adjust things for the "Brown Rice" I use... more water, instead of 1:1 needed 1:2, and about 10 minutes more cooking time. But huge improvement over the soggy rice I typically end up with! Next time, crispy, maybe fried up in some duck fat.
I’ve been subscribed to NYT Cooking using the app forever and had no idea Eric Kim was this cute til now??? Incredible. But on a serious note this is a great dinner idea
For people who might have trouble finding Gochugaru, sometimes they label it as "Korean Chili Flake", "Korean Chili Powder", or "Korean Red Pepper Powder". I know McCormick sells a version at the big chain grocery stores.
I have done this several times and it is truly a crowd-pleaser. VERY unusual recipe. The gochugaru is NOT very hot at all so you can safely use what is called for in the recipe.
I am so happy to see Asian home cooking that looks so familiar to me. Salmon skin really is the best part of the salmon. I have too many barbarian friends who pick at fish and only eat the flesh. What's wrong with you?! You leave the best part on the plate.
Fantastic, did Chinese version with Xian spices / "La" and used frozen brown rice. I also have the All Clad SS, but wasn't able to turn the salmon with the skins, they stuck. I was able to pull them off at the end of cooking, how do you recommend to remove the skins while keeping the fish intact?
@@timsfchristopher6131 interesting! I was so impressed with the non stick performance while he was cooking the fish. I've used early versions of the green pan before and tossed them out! They were horrible! Everything stuck! Guess I have to look into them again.
I really love Eric videos and this recipe but I cried watching him out that crispy skin down on the plate. Always leave it skin side up so it stays maximum crunchy!
Cook it less and faster. If you follow Eric's instructions -- skin side first 'til crispy - then flip for just another 1-2 min - you should end up with a juicier salmon.
Wild salmon has more muscle and less fat - hence why cooking it for less time as Debbie Noe recommends should work. Wet or dry brining it for 15-30 minutes beforehand will help with preventing it tasting/feeling dry too
Eric is what could have been if i followed my heart instead of my brain in terms of career path. Maybe in an alternate universe i'm a NYT Cooking editor 😂😂😂
This video title would garner much more clicks if it's titled gochugaru crispy salmon (or just say Korean spicy salmon). I almost didn't watch because of the generic title but since it's Eric's video I clicked it
Not sure why you went to all the trouble to crisp the skin and then proceed to plate the salmon skin side down? That skin went from crispy to soggy just-like-that.
Mr. Kim is a natural teacher. Explaining the pepper and making the crew smell the peppers! Look forward to more material from him.
This is one of my favorite NYT Cooking videos so far (and I love a lot of them). Eric is wonderful, the pace is relaxed but not tedious, and the recipe itself looks fantastic.
skin-on salmon fillets (6 ounces each)
Kosher salt (Diamond Crystal) and black pepper
1 tablespoon olive oil
4 cups cooked white rice, preferably leftovers
4 teaspoons gochugaru (see Tip)
2 tablespoons maple syrup
2 tablespoons rice vinegar
2 tablespoons cold unsalted butter, kept whole
Sliced cucumbers or pickles, for serving (optional)
Eric is Grade A Husband material. His smile and laugh knock my socks off.
Eric is wonderful! His dishes are so approachable and interesting.
Gotta love Eric Kim! He’s so fun to watch cook - quietly the best on NYT Cooking right now
Eric is so great to watch and is calming to watch!
Just a quick tip, whenever making crispy skin salmon, keep it skin side up so that the skin doesn't get soggy from the steam from the heat and plating surface when it is faced down. :) Idk, that's just how I do it and it stays nice and crispy!
Yeah was gonna say the same thing. Moisture is the enemy of crispiness. Also maybe add the sauce directly to the plate, then place the salmon on that. Basically any method that gets the sauce on the meat of the salmon but not the skin.
Just made it for lunch. Probably the tastiest homemade dish I've cooked in the last 6 months. The sauce is fantastic, adding a spicy smoky kick to the crispy salmon skin. Definitely follow Eric Kim for more of his Korean-inspired recipes!
I love watching Eric cook! His presence is calming but still informative and direct. Looking forward to trying this recipe!
NYT give the people more Eric videos.
This recipe is amazing, I made it just a few days ago. I’m looking forward to Eric Kim’s cookbook release!
always love more Eric Kim recipes
I subscribed to this channel because Eric. He is an excellent in teaching how to cook right. Love him!
Not to be dramatic but I'd die for Eric. His recipes are elevated and always turn out, but are also simple enough for my dumb ass to make?! I seriously can't wait until his cookbook comes out!
Really nice and simple series. I’m from Atlanta, Georgia (I’m not Korean) but this reminds me of my mom’s simple weeknight cooking
Crispy rice!!! Yasssssssss ❤️ This recipe sounds amazing!
Watching the understated appeal of Eric Kim cooking delicious recipes is self-care.
I love watching Eric cook, his videos and voice are so relaxing that I watch them before bed sometimes😆
He is so soothing to watch and listen to
It was interesting seeing the butter added to the gochugaru. Nice recipe. Making this today.
Grateful for the rice tips. Though had to adjust things for the "Brown Rice" I use... more water, instead of 1:1 needed 1:2, and about 10 minutes more cooking time. But huge improvement over the soggy rice I typically end up with! Next time, crispy, maybe fried up in some duck fat.
Presoaking the brown rice grains before cooking also helps.
Just a gorgeous dish! I wanna dig in with that crispy rice!
This this was absolutely sublime, yet incredibly simple - thank you for sharing it.
I’m always craving this recipe and make this every two weeks. So delicious!
I’ve been subscribed to NYT Cooking using the app forever and had no idea Eric Kim was this cute til now??? Incredible.
But on a serious note this is a great dinner idea
I love your purple pink frying pan and dishes! Where do you get them?
I completely agree with everyone, we need more Eric!!!
Love seeing Eric in this video. I always look forward to reading his articles too. Great meal Eric and very cool shirt. Xo
Eric is baaackkk and we love it!
Quite easily my favorite salmon recipe thus far. The fact that it's easy is just a bonus.
Amazing! Love Eric’s recipes!
We stan Eric!!!
That crispy rice looks awesome! :D
I’ve really enjoyed every video by this contributor! Please feature them more :)
Love love love his shirt
This is now my salmon go to. Holy smokes. Sooooo delicious!!!
This guy is so calming and pleasant. The only downside is I am now hungry
I made this recipe tonight. It was really good and pretty easy to make. Highly recommend it.
For people who might have trouble finding Gochugaru, sometimes they label it as "Korean Chili Flake", "Korean Chili Powder", or "Korean Red Pepper Powder". I know McCormick sells a version at the big chain grocery stores.
My gochugaru is labeled “red pepper nice tasty” 😋
I will for sure be making this tonight … but will not present my crispy skin face down as this will ruin the crisp texture! Thanks for the inspiration
Will be making this today!
This looks SOOOOO delicious!!!
The magic moment when you have all the ingredients at home…. Eric I feel like you give good hugs. We’re friends in my mind 😘
Love Eric
This man is very talented and very gentle on the eyes! His recipes are great and he just appeared on Good Morning America:-)
Where are those pretty lilac plates from??
I have done this several times and it is truly a crowd-pleaser. VERY unusual recipe. The gochugaru is NOT very hot at all so you can safely use what is called for in the recipe.
Love Eric! You should add the recipe title to the video title. It’s a fan favorite after all!
Love the quality 🤗👍 delicious
gonna try this for sure
love this guy!!!!
He’s a legend! Huge fan❤️❤️❤️
I am so happy to see Asian home cooking that looks so familiar to me. Salmon skin really is the best part of the salmon. I have too many barbarian friends who pick at fish and only eat the flesh. What's wrong with you?! You leave the best part on the plate.
Eric is just adorable
Great call on adding the rice to the salmon fat 👌
Gonna cook this tonight
really awesome one. I ate three chunks of salmon already! :))))
Fantastic, did Chinese version with Xian spices / "La" and used frozen brown rice.
I also have the All Clad SS, but wasn't able to turn the salmon with the skins, they stuck. I was able to pull them off at the end of cooking, how do you recommend to remove the skins while keeping the fish intact?
Need more Eric!
Great video! Is that a 10" or 12" skillet?
Does anyone know what that pan was he used for the salmon??
Green Pan w/ Magneto2 induction tech. I bought mine from Food52
@@timsfchristopher6131 interesting! I was so impressed with the non stick performance while he was cooking the fish. I've used early versions of the green pan before and tossed them out! They were horrible! Everything stuck! Guess I have to look into them again.
Been watching this guy for years since he was gourmet asmr !!
where r those pink plates from!
Can I get an ID for the ceramic plates and the frying pan?
the cutest.
What is Kosher salt here in germany it is not common, can I substitute it with himalayan salt?
Great vid, Eric’s great! (Who are the people behind the camera? 👀)
Sorry if I missed the amounts. What did he add to the Korean Pepper Flakes? Looks like a Tbsp of Rice Vinegar and a Tbsp of honey? Thanks in advance
I learned how to cook a proper rice with this video😂 just to make sure, when should we add the salt? Does it affect the cooking time? 💁♀️
We want more of this cutie!
I love you Eric!
this looks so simple and tasty! i wanna try making it for my parents :^)
Cute video!
Could I substitute the gochugaru with gochujang?
I can’t wait to try this recipe!
Does anyone know the brand of the cute lavender sauté pan? 👀 I think I need it
Green Pan w/Magneto2 induction tech. I bought mine (green, not lavender) from Food52.
H O L Y SHIT ITS GOURMET (‘: I miss the ASMR so much but I’m happy to see him doing well 💛
what is that white pan? ceramic?
how is it crispy if you drench it in sauce??
I really love Eric videos and this recipe but I cried watching him out that crispy skin down on the plate. Always leave it skin side up so it stays maximum crunchy!
Does this work with wild salmon, or does it need to be farm raised? My wild salmon always turns out so dry. :/
Cook it less and faster. If you follow Eric's instructions -- skin side first 'til crispy - then flip for just another 1-2 min - you should end up with a juicier salmon.
Wild salmon has more muscle and less fat - hence why cooking it for less time as Debbie Noe recommends should work. Wet or dry brining it for 15-30 minutes beforehand will help with preventing it tasting/feeling dry too
What brand skillet is he using?
Green Pan ...got mine from Food52
All my life I've made rice with a 2:1 ratio (2 cups water/1 cup water). I'll try 1 to 1 and see if I like that better.
2:1 is for long grain rice 1:1 for short grain
Does anyone know where his shirt is from?
Eric is what could have been if i followed my heart instead of my brain in terms of career path.
Maybe in an alternate universe i'm a NYT Cooking editor 😂😂😂
Does anyone know where the pink plates are from?
I want to know what pan he's using
Keep your crispy skin side up!!!! And put the sauce on the plate! Keep your skin crispy djdhdjdkdjdbehdjdj😖
I see Eric and I click 🤷♀️
Why would you not add gochujang to the sauce as well?
What if you can't eat butter?
Whatta babe
mr gourmet oh how i have missed you
won't anyone here note the misleading thumbnail cucumber?
this popped up my recommendations and i just have to say this guy looks a lot like ryan higa
Why was the smashed cucumber replaced with slivered cucumbers on the thumbnail?
This video title would garner much more clicks if it's titled gochugaru crispy salmon (or just say Korean spicy salmon). I almost didn't watch because of the generic title but since it's Eric's video I clicked it
Not sure why you went to all the trouble to crisp the skin and then proceed to plate the salmon skin side down? That skin went from crispy to soggy just-like-that.
How is this a 20 minute recipe if the rice alone takes 30 mins (20 cook, 10 steam) :)
He looks so much like Ryan Higa