Lunch

Doenjang Halibut & Charred Daikon Noodle Bowl

Name: Doenjang Halibut & Charred Daikon Noodle Bowl
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 cups water or vegetable stock; 1 piece kombu (2x2 inches); 3 tablespoons doenjang (Korean soy bean paste); 1 tablespoon gochugaru; 1 tablespoon rice vinegar; 1 tablespoon honey; 8 ounces halibut fillet, skin removed; 2 tablespoons neutral oil; Fine sea salt; 1 medium daikon, cut into ¼-inch batons (about 1 cup); 1 small zucchini, cut into thin ribbons; 2 cups cooked fresh wheat noodles or egg noodles; 2 scallions, cut into 1-inch pieces; 2 teaspoons toasted sesame oil; 1 tablespoon sesame seeds, lightly toasted; ½ teaspoon chili oil

Umami-rich doenjang (soy bean paste) broth infused with kombu and ginger cradles buttery pan-seared halibut. Hand-torn ribbon noodles, charred daikon batons, and summer zucchini create textural contrast, finished with toasted sesame and a slick of chili oil.

628cal 32gprotein 68gcarbs 27gfat 12min prep 18min cook 2serves

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