Doenjang Salmon Rice Bowl
This speedy meal is for seekers of the sweet-salty, known as dan-jjan in Korean. Doenjang, a glorious Korean fermented soybean paste, anchors the sauce with funk and umami. This sauce, balanced with sweet mirin and tangy rice vinegar, both marinates and lacquers salmon, which is quick-roasted. Cutting the fish into cubes allows more surface area for the salmon fat to render quickly, while the centers cook to a medium-rare, melt-in-your-mouth tenderness, a satisfying contrast to the still-crunchy, just-charred onions. This soul-warming breakfast, lunch or dinner tastes best with white rice, kimchi and whatever other accompaniments you might enjoy.
- Total:
- Serves: 2 persons
Ingredients
- 2tablespoons packed dark brown sugar
- 1tablespoon olive oil
- 4tablespoons doenjang (see Tip)
- 6tablespoons mirin
- 2tablespoons rice vinegar
- Salt and black pepper
- 1pound salmon fillets (preferably skinless and center-cut), cut into 1 1/2-inch pieces
- 1medium yellow onion, halved and thinly sliced
- Steamed rice, for serving
- Kimchi, for serving (optional)
Instructions
Step 1
In a medium bowl, whisk the brown sugar, oil, doenjang, mirin and vinegar until the sugar and doenjang dissolve. Season with salt and pepper. Add the salmon to the marinade and turn with your fingers to evenly coat. Cover and marinate in the refrigerator for at least 10 minutes and up to 8 hours.Step 2
When ready to cook, heat the oven to 425 degrees. Add the onion slices to a sheet pan or shallow baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.Step 3
Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon is opaque but still slightly pink in the center, rotating the pan halfway through, 9 to 12 minutes. Divide the rice then the salmon among bowls and, if desired, kimchi.