This Miso Gochujang-ginger Comfort Bowl Works with Whatever

• servings: 3 servings
• total time: 1 hour 5 minutes

Ingredients

Protein (choose one)

3 salmon fillets (6 oz each), or

3 chicken breasts, or

3 servings shrimp (peeled & deveined)

Miso–Ginger Marinade

½ cup white miso paste

1–2 tbsp gochujang

2 tbsp mirin

1 tsp sugar

3 tbsp Shaoxing wine, sake, or dry cooking wine

3 tbsp rice vinegar

1 tbsp freshly grated ginger

4 garlic cloves, grated

Rice

1 cup white rice

½ cup black rice

Water (cook at a 1:2 ratio — 1 part rice to 2 parts water)

Cucumber Salad

5 mini cucumbers, sliced

1 small red onion, thinly sliced

3 tbsp toasted sesame seeds

½ cup fresh cilantro, chopped

Cucumber Dressing

2 tbsp rice vinegar

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp lime juice

½ tsp sugar

1 tsp chili garlic sauce (optional)

Miso Butter Finish

6 tbsp butter

1 tsp miso paste

1 tsp gochujang

1 small knob fresh ginger, grated

4 garlic cloves, grated

To Finish

Green onion ribbons, black sesame seeds, extra miso butter

Directions

Whisk together miso, gochujang, mirin, sugar, wine, rice vinegar, ginger, and garlic.

Add protein and marinate 30 minutes to 24 hours.

Rinse white and black rice well, soak 30 minutes, then drain.

Cook using a 1:2 ratio (1 part total rice to 2 parts water).

Cook protein:

Chicken: Bake at 375°F for 20 min

Salmon: Broil ~15 min, watching closely

Shrimp: Broil briefly, checking often to avoid over-charring

Make the salad: combine cucumbers, red onion, sesame seeds, and cilantro.

Whisk dressing ingredients and toss with salad.

Melt butter over low heat. Add miso, gochujang, ginger, and garlic; warm gently until fragrant (do not brown).

To serve, spoon rice into bowls, top with protein, add cucumber salad, and finish with warm miso butter, green onions, and sesame.