1Cook the Forbidden Rice: Combine rinsed black rice with water/broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes until water is absorbed and rice is tender. Stir in coconut milk and cover for another 5 minutes, then fluff with a fork.

2Prepare Gochujang Honey Glaze: In a small bowl, whisk together gochujang, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger until smooth.

3Roast the Salmon: Preheat oven to 200°C (400°F). Line a baking sheet with parchment paper. Pat salmon fillets dry. Place salmon on the baking sheet and brush generously with about half of the gochujang honey glaze.

4Bake Salmon: Roast for 12-15 minutes, or until cooked through and flakes easily. Brush with remaining glaze halfway through cooking. If desired, broil for the last 1-2 minutes for a slight char to caramelize the glaze.

5Prepare Kimchi Slaw: In a medium bowl, combine thinly sliced napa cabbage, julienned carrot, and chopped kimchi. Drizzle with lime juice and toss to combine. Let sit for a few minutes to meld flavors.

6Assemble Bowls: Divide the coconut forbidden rice among serving bowls. Top with roasted gochujang honey salmon. Spoon a generous portion of the kimchi slaw alongside.

7Garnish: Sprinkle with fresh cilantro and toasted sesame seeds before serving.