Use Up Your Jjajang Sauce With This Dank Salmon Recipe
No, this isn’t a particularly traditional Korean recipe. But if you feel burdened by the jar of jjajang sauce you bought to make jjajangmyun that’s just sitting around, this is a great way to use it elsewhere.
- 500 grams salmon
- 4 tbsb jjajang
- 1 tbsp vegetable oil
- ½ tsp sugar
- ½ tsp soy sauce
- 4 cloves garlic
- ¼ white onion
Preheat oven to 200 degrees Celsius.
Slice the onion into very thin slivers, and mince the garlic finely. In a bowl, mix the jjajang with oil, sugar, and soy sauce, adding a little water if it’s too thick. Add in the onion and garlic. Rinse and pat dry the salmon, then cover it with the sauce. Place it on a greased baking sheet and put it on the middle rack of the oven. Bake 15-20 minutes, or until cooked through to your liking.