Doenjang Salmon Rice Bowl

Name: Doenjang Salmon Rice Bowl
Total time: 30 min
Yield: 2 to 4 servings
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)

By Eric Kim

Published May 22, 2022

Doenjang Salmon Rice Bowl — Chris Simpson for The New York Times. Food stylist: Maggie Ruggiero. Prop stylist: Sophia Pappas.

Total Time: 30 minutes
Rating: 4(1,612)
Comments: Read comments

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.

Featured in: Why Salmon and Rice Go So Well Together

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Ingredients

Yield:2 to 4 servings

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 1½-inch pieces
1medium yellow onion, halved and thinly sliced
Steamed rice, for serving
Kimchi, for serving (optional)

Ingredient Substitution Guide

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Preparation

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 serve with kimchi, if desired.

Tip

You can find doenjang, often labeled “soybean paste,” in Korean or Asian supermarkets and online, either in jars or in plastic rectangular tubs. Funkily pungent and packed with savoriness, doenjang is a magical flavor booster that is sometimes compared to Japanese miso but has a saltier, more assertive kick. Full of fermented sourness and deep Parmesan-like umami, it can enliven all manner of soups, stews and salad dressings with unparalleled brio.

Ratings

4 out of 5

1,612 user ratings

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Comments

susan m3 years ago

I was so engaged when I read this, I went out to the store and got salmon afterward to make this for dinner. I made it as described, and dove it--it is one of the best weeknight meals I have ever eaten. I've kept eating on the salmon and rice for two days--it reheats well, and with a salad or greens on the side, is perfection. I think I am going to make this weekly until I am sick of it; adding the spices to the salmon gives such a great flavor. THANK YOU, Eric Kim.

Hope3 years ago

From Eric's article: with leftovers, in the style of the TikTok star Emily Mariko, I sometimes stir through a spoonful of sriracha or chile-garlic sauce, plus a little mayonnaise, and enjoy that tangle of salmon and rice with kimchi, gim and sliced avocado.

cdesser3 years ago

For more about salmon in the rice fields, check out the Fish in the Fields program initiated by the Resource Renewal Institute more than 10 years ago (https://www.rri.org/fish-in-the-fields/). One of many visionary ideas (with long ago roots in Japan) of Huey Johnson--conservationist and salmon fisher extraordinaire, alas, no longer with us. Recipe sounds delicious!

David B1 month ago

This reminds me of Nobu’s Miso Black Cod, which is a very complimentary comparison. I think Eric’s recipe is best suited for black cod also, aka sablefish. I prefer more delicate salmon preparations.

MaineChef6 months ago

This one is a keeper! My hubby is not a huge fan of fish but he loves this dish. It is a regular in my house.

Theresa7 months ago

We loved this dish! Leftovers made an excellent lunch. I made extra sauce on the stovetop, thinking we might need it, but really the sauce that roasts alongside the salmon on the sheet pan, getting thick and caramelized, was the best part. Next time I will make a little extra sauce and roast it all.

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