Description
This Korean style donburi is topped with pieces of fish that have been cooked in a spicy and smoky sauce, for a meal that delicious and filling.Â
Ingredients
Scale
- 2 tablespoons sesame oil
- 1 garlic clove, minced
- 1 thumb size piece of ginger, peeled and finely chopped
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 1/2 tablespoon soy sauce
- 1 tablespoon mirin
- 10 ounces (about 225g) firm fish such as salmon, tuna, or arctic char
- 2 cups cooked Japanese rice
- 2 scallions, finely chopped
Instructions
- In a small or medium size pan over medium heat, add the oil, garlic, ginger, and gochugaru.Â
- Stir for a few seconds and add the soy sauce and mirin.Â
- Stir and add the fish. Cook for 4 to 6 minutes, until the fish is cooked through.
- Meanwhile, reheat the rice in the microwave if it’s cold, and divide it among two bowls.
- Turn the heat off and transfer the fish to a plate or cutting board. Chop into bite size pieces.Â
- Add the fish to the rice bowls and top with scallions. Serve immediately.
Notes
Leftovers:
Store the fish and rice separately in airtight storage containers. Reheat the rice for 90 seconds and then add the fish to it. Microwave for 30 to 40 seconds and serve immediately.
This Korean style fish donburi will last in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 donburi bowl
- Calories: 516
- Sugar: 4.3g
- Sodium: 388.8mg
- Fat: 15.2g
- Saturated Fat: 2.3g
- Unsaturated Fat: 6.2g
- Trans Fat: 0g
- Carbohydrates: 52.7g
- Fiber: 2.8g
- Protein: 40.2g
- Cholesterol: 55.4mg
