DOENJANG / GOCHUJANG SALMON BOWL
Took inspiration from two “recipes” that use doenjang and gochujang respectively to season salmon before roasting.
I’ve made this a few times now, and what I have settled on is thinning gochujang with some sesame oil, a splash of soy sauce, and water, adjusting with rice vinegar, a pinch of sugar, and coarse chilli powder / gochugaru (depends on the specific gochujang as the sweetness and spice level vary), and brushing large cubes of salmon (2") with some of the sauce, saving more of it to drizzle later.
Roast or broil the cubes at high temp, which takes only about 3-4 mins. (Large cubes because small ones got overcooked before the sauce crusted, and have more sauce coverage than a whole fillet.)
I like this over rice and/or quinoa with some kimchi and a steamed or sauteed green vegetable. Yesterday I sauteed bok choy with very ripe kimchi, which was a nice foil for the savory-spicy-slightly-sweet seasoning on the salmon.
Very high flavor to effort ratio!
.
