DOENJANG [GOCHUJANG] SALMON RICE BOWL
I’ve been wanting to try this technique of cubing the salmon before roasting for a while now.
The red sauce in the pic looks like gochujang, so that’s what I had in my head, not doenjang, and that’s what I ended up using because I started the sauce before looking at the recipe, lol. Actually there is no gochugaru or chilli powder in the recipe, so I don’t know how their sauce is red, but anyway.
This is a very nice and speedy technique – took less than 10 mins from start to finish (remove skin from fillet, cube, mix sauce, coat with sauce, roast 4-5 mins).
In the time the fish was in the oven, I steamed broccoli in the microwave and reheated my quinoa+rice blend, and that was dinner.
The timing in the recipe seems off – if you roast cubes of salmon for 9-12 mins at 425, you are going to have some very overdone salmon cubes. Even at 5 mins, I thought I went a minute over because I wanted some caramelization. Next time, I’ll broil for color and keep the same timing.
If you wanted an even quicker salmon cooking method, here it is.
The prep is very flavorful with doenjang, brown sugar, vinegar, and mirin – like a more intense version of saikyo miso cod. Highly recommend the gochujang swap and some chilli powder added to the mix. I also used a bit of sesame oil.
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