Flavorful Soy-Marinated Salmon (Ganjang Yeon-eo Jang)
Easy Homemade Soy-Marinated Salmon Recipe for Salmon Rice Bowls & Perfect Appetizer!
Introducing a recipe for homemade soy-marinated salmon that captures the firm, springy texture and rich flavor of fresh salmon. It’s delicious served over warm white rice as a salmon bowl. Elevate your meal by adding toppings like avocado, onions, or sprouts. You can also enjoy it as a fantastic appetizer by placing it on nori or crispy seaweed crackers.
Main Ingredients- 250g fresh salmon
- 1/2 onion
- 2 Korean green chili peppers
Soy Marinade- 150ml soy sauce
- 80ml water
- 2 Tbsp oligosaccharide
- 3 Tbsp cooking wine (mirin or cheongju)
- 150ml soy sauce
- 80ml water
- 2 Tbsp oligosaccharide
- 3 Tbsp cooking wine (mirin or cheongju)
Cooking Instructions
Step 1
First, carefully check the fresh salmon for any small bones by running your fingers over it. Since I was making salmon jang with leftover salmon from the previous day, I pre-cut it into bite-sized pieces suitable for sushi. Remember, the freshness of the salmon is key to its taste!
Step 2
Wash the onion, peel it, and thinly slice it into strips. If you like it spicy, finely chop 2 Korean green chili peppers. (If you prefer less heat, remove the seeds before chopping).
Step 3
In a small pot, combine 150ml of soy sauce and 80ml of water (using measuring cups). Add 3 tablespoons of cooking wine and 2 tablespoons of oligosaccharide. Using oligosaccharide instead of sugar gives the salmon a richer color and a glossy sheen. Bring the soy sauce mixture to a boil over medium heat, then immediately turn off the heat and let it cool slightly until the steam subsides.
Step 4
Arrange the cut salmon pieces snugly in an airtight container or glass jar. Then, evenly spread the sliced onions and chopped green chilies on top of the salmon. The vegetables will help to eliminate any potential fishy odors.
Step 5
Pour the cooled soy sauce marinade over the salmon and vegetables. Ensure the salmon is fully submerged in the marinade, which is crucial for even flavor penetration. Close the lid tightly and refrigerate for at least 3 hours to marinate. The longer it marinates, the deeper the savory flavor will become.
Step 6
This is what the soy-marinated salmon looks like after marinating for about 3 hours. It’s now perfectly ready to be served over rice.
Step 7
Prepare a bowl of warm rice (one serving). Drizzle about 2 tablespoons of the salmon marinade sauce over the rice. Pre-seasoning the rice will make the salmon rice bowl even more flavorful when eaten together.
Step 8
Now, artfully arrange the marinated soy salmon pieces on top of the rice. Gently place them so as not to break their tender, firm texture.
Step 9
Finally, top with a handful of fresh sprouts and a dab of wasabi (horseradish) if you like, and your delightful soy-marinated salmon rice bowl is complete! For an even more enhanced flavor, consider adding avocado slices or finely chopped raw onion.
