Ingredients with Measurements:
- 4 salmon fillets (6 oz each)
- 1/2 cup makgeolli (Korean rice wine)
- 1/4 cup soy sauce
- 1/4 cup honey
- 2 tablespoons rice vinegar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil
- 1 tablespoon cornstarch
- 1 tablespoon water
- Sesame seeds and sliced green onions for garnish
Special equipment needed:
- Baking sheet
- Aluminum foil
- Small saucepan
- Whisk
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 400°F. Line a baking sheet with aluminum foil and lightly grease with vegetable oil.
2. In a small saucepan, combine the makgeolli, soy sauce, honey, rice vinegar, ginger, garlic, and black pepper. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for 10 minutes, stirring occasionally.
3. In a mixing bowl, toss the salmon fillets with 1/4 cup of the makgeolli glaze until well coated.
4. Place the salmon fillets on the prepared baking sheet and bake for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
5. While the salmon is baking, pour the remaining makgeolli glaze into a small saucepan and bring to a boil over medium-high heat. In a separate bowl, whisk together the cornstarch and water until smooth. Add the cornstarch mixture to the glaze and whisk until thickened, about 2-3 minutes.
6. Once the salmon is done, remove from the oven and brush with the thickened makgeolli glaze. Return the salmon to the oven and bake for an additional 2-3 minutes, or until the glaze is bubbly and caramelized.
7. Remove the salmon from the oven and let rest for a few minutes. Garnish with sesame seeds and sliced green onions before serving.
Time:
Preparation time: 20 minutes
Cooking time: 20-25 minutes
Temperature:
Preheat oven to 400°F.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 375
Fat: 16g
Carbohydrates: 20g
Protein: 36g
Sodium: 800mg
Sugar: 16g
Substitutions for ingredients:
- Makgeolli can be substituted with sake or white wine.
- Soy sauce can be substituted with tamari or coconut aminos.
- Honey can be substituted with maple syrup or agave nectar.
- Rice vinegar can be substituted with apple cider vinegar or white wine vinegar.
- Cornstarch can be substituted with arrowroot starch or potato starch.
Variations:
- Add sliced jalapeños or red pepper flakes for a spicy kick.
- Use this glaze on other types of fish such as cod or halibut.
- Substitute salmon with chicken or tofu for a vegetarian option.
Tips and tricks:
- Make sure to brush the salmon with the thickened glaze after it has been baked to prevent burning.
- For a crispier skin, broil the salmon for the last 2-3 minutes of cooking.
- Serve with steamed rice and sautéed vegetables for a complete meal.
Storage instructions:
Leftover salmon can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the salmon in a baking dish and cover with foil. Bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the salmon on a bed of steamed rice and garnish with sesame seeds and sliced green onions.
Garnishes:
Sesame seeds and sliced green onions.
Pairings:
Pair with a crisp white wine or a light beer.
Suggested side dishes:
Steamed rice and sautéed vegetables.
Troubleshooting advice:
If the glaze is too thick, add a splash of water or makgeolli to thin it out.
Food safety advice:
Make sure to cook the salmon to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
Makgeolli is a traditional Korean rice wine that has been enjoyed for centuries. It is made by fermenting rice, water, and nuruk (a type of yeast) together.
Flavor profiles:
The makgeolli glaze is sweet and tangy with a hint of ginger and garlic. The salmon is tender and flaky with a slightly nutty flavor.
Serving suggestions:
Serve the salmon with steamed rice and sautéed vegetables for a complete meal.
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Region: Korean