Doenjang Salmon Rice Bowl
It was Friday night and had been a long week, one which I happened to have tried out a new recipe every night (yes, I do lots of research, trial and error for all of you, my favorite people) and I was decidedly “not cooking.” I didn’t have a strong alternate plan but with a hockey game on the calendar, the three of us could forage in the fridge and be just fine.
So rather than begin my usual dinner prep, I was relaxing on the couch and scrolling through emails when the Doenjang Salmon Rice Bowl from the New York Times Cooking caught my eye. Next thing I knew, I was in the kitchen, rummaging through my fridge, confirming that yes, indeed I do have a tub of doenjang.
For many of you, this may be the hurdle (for those for whom it is not, proceed directly to the recipe). Doenjang is a sweet-salty-umami Korean soy bean paste. It is similar to miso but different. Doenjang is more funky and flavorful than miso and will keep for quite some time in your fridge if you do as I strongly advise and go find yourself some. An Asian market would be the best place to look but Whole Foods, a good co-op, and even a well stocked supermarket’s Asian aisle would be places to try. I most commonly see it sold in plastic, rectangular tubs but the original recipe suggests that it can also be sold in jars. I haven’t done this but if you felt compelled to try this recipe and replace the doenjang with miso, I would say use a bit more miso. I’m sure that the resulting dish will be good but not the same.
This recipe could not have been easier. A quick mix of the marinade, toss in of the cubed salmon and into the refrigerator it goes for as long as you have (as little as 10 minutes but no longer than eight hours). Meanwhile, you will thinly slice the onion and place it in a baking dish. After the marinating time is up, toss the salmon in with the onions and pop the whole thing in the oven for around 10 minutes. Serve with rice (Japanese sushi rice is my preference here) and kimchi straight from the jar. Voila! Dinner is served. And was served again less than a week later! Enjoy!
Doenjang Salmon Rice Bowl
Ingredients
- 2 Tbls packed dark brown sugar
- 1 Tbls olive oil
- 4 Tbls doenjang
- 6 Tbls mirin
- 2 Tbls rice vinegar
- salt and black pepper
- 1 lb salmon fillets (preferably skinless and center-cut) cut into 1 1/2-inch pieces
- 1 med yellow onion halved and thinly sliced
- steamed rice, for serving preferably sushi rice
- kimchi, for serving optional
Instructions
- In a medium bowl, whisk the brown sugar, oil, doenjang, mirin, and rice 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.
- When ready to cook, heat oven to 425F. Add the onion slices to a sheet pan or baking dish. Dump the salmon and its marinade over the onion and toss to combine. Arrange the salmon and onion in a single layer.
- Roast until the doenjang glaze bubbles like hot lava along the edges of the pan and the salmon os 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 serve with kimchi, if desired.