Doenjang Salmon Rice Bowl

We made this Korean dish: Doenjang Salmon Rice Bowl, but we weren't impressed. Won't make it again. I do like the concept of sheet pan cooking. This one didn't do it for us however.

Doenjang Salmon Rice Bowl

New York Times

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.

 

Ingredients

 

2      tablespoons packed dark brown sugar

1      tablespoon olive oil

4      tablespoons doenjang (see Tip)

6      tablespoons mirin

2 tablespoons rice vinegar

Salt and black pepper

1  pound salmon fillets (preferably skinless and center-cut), cut into 1 1/2-inch pieces

1  medium yellow onion, halved and thinly sliced

Steamed rice, for serving

Kimchi, for serving (optional)

 

Preparation

 

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.

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.

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 serve with kimchi, if desired.