Step 1 Pre-heat the oven to 180°C. Start by making the glaze for the fish. Combine the gochujang, soy sauce, rice wine vinegar, brown sugar, and oil in a large bowl. Grate the garlic cloves directly into the bowl and mix well to combine. Add the salmon fillets, toss to coat, making sure both sides of the fish are covered. Let the salmon marinate in the glaze for at least 15 minutes. Step 2 Bring a large pot of generously salted water to a boil. Add the black rice and cook to packet instructions. Drain the rice and stir through the sesame oil. Step 3 While the rice is cooking, place the marinated salmon fillets on a baking tray lined with baking paper, spooning any remaining glaze over the salmon. Bake for 12-15 minutes, until the salmon is cooked through and flakes easily with a fork. Step 4 Meanwhile prepare the dressing. Put the sesame oil, rice wine vinegar, sugar, and salt into a clean large bowl, grate the ginger directly into the bowl and mix well. Finely chop the green onion, adding the white part of the onion to the dressing and keeping the green part aside. Step 5 Slice the white cabbage very thinly. Add the sliced cabbage to the bowl with dressing and toss to coat. Season to taste with salt and pepper and sprinkle with sesame seeds. Step 6 Divide black rice between bowls, top with salmon and serve with the slaw. Garnish with the green part of the onion and more sesame seeds
