Glazed Salmon Rice Bowl — Salmon Deopbap with Soy Glaze
Korean rice bowl with cubed salmon simmered in a dashi-soy glaze with onion, ginger, and scallion, spooned with the binding sauce over rice and finished with sesame and seaweed.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Rinse 170g rice until water runs clear. Slice 200g yellow onion thinly. Finely grate 20g ginger and mince 4 garlic cloves. Cut 400g salmon into 3cm cubes. Thinly slice 2 scallions. Cut 2 sheets seaweed into thin strips.
Boil
Divide rinsed rice between two small saucepans, adding 120ml water to each. Bring to a boil over high heat, cover, and cook on lowest heat 12 minutes until water absorbs. Rest covered off heat 5 minutes.
Build
Whisk together 400ml dashi stock, 60ml soy sauce, 30ml mirin, 20g brown sugar, grated ginger, garlic, and 0.5 tsp black pepper in a wide skillet. Bring to a boil over medium-high heat.
Simmer 1
Add sliced onion to the sauce, simmer 2 minutes over medium-high until just translucent. Slide salmon cubes into sauce in a single layer, reduce heat to medium-low.
Simmer 2
Simmer salmon 4 to 5 minutes, spooning sauce over the top constantly, until fish turns just opaque. Lift salmon onto a plate. Raise heat to medium-high and reduce sauce 2 minutes until it coats the back of a spoon.
Glaze
Return salmon to sauce, toss gently 30 seconds until every cube is glazed and warmed through. Check that all pieces are evenly coated and heated.
Plate
Divide rice between two wide bowls, spoon salmon and sauce over the top, drizzle 5ml sesame oil over each bowl, scatter scallion, sesame seeds, and seaweed strips. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.