Golden Ratio! Delicious Homemade Marinated Salmon (Yeon-eo Jang)
Make exquisite marinated salmon at home with ease! Tips to enjoy it more generously than expensive salmon donburi!
Tired of expensive salmon donburi? Now you can make it at home and enjoy 3 times the portion for a fraction of the cost! With simple ingredients and a golden ratio recipe, anyone can easily create this delicious dish.
Main Ingredients- Fresh Salmon Fillet (Sashimi Grade) 300g
- 1 Korean Green Chili (for a touch of spice)
Marinating Sauce- 200cc Water
- 100cc Soy Sauce (Jin-ganjang)
- 50cc Mirin (Sweet Rice Wine)
- 3 Tbsp Sugar (measured with a tablespoon)
- 1/5 Green Onion (white parts preferred)
- 1 piece Dried Kelp (Kombu, approx. 5x5cm)
- 200cc Water
- 100cc Soy Sauce (Jin-ganjang)
- 50cc Mirin (Sweet Rice Wine)
- 3 Tbsp Sugar (measured with a tablespoon)
- 1/5 Green Onion (white parts preferred)
- 1 piece Dried Kelp (Kombu, approx. 5x5cm)
Cooking Instructions
Step 1
The measuring spoon used here is approximately 8cc, equivalent to a standard Korean tablespoon. Ensure you are using fresh salmon specifically labeled for sashimi. Cut the salmon into pieces about 1-2cm thick. While a straight cut is fine, slicing at a 15-degree angle will create a more aesthetically pleasing presentation, though it doesn’t significantly alter the taste! (For those who find this explanation insufficient, you can refer to the linked video. Visiting ‘Duyul’s Kitchen’ on YouTube will provide access to more recipes and the latest culinary content. Your subscription is greatly appreciated!)
Step 2
Combine all the ingredients for the marinating sauce – water, soy sauce, mirin, sugar, green onion, and dried kelp – into a saucepan. (Pro Tip: If you find buying a large pack of kelp inconvenient, consider purchasing a pack of ‘Odongtongmyeon’ kelp (which usually contains 2 pieces). Use one for the salmon marinade and the other for enjoying a delicious bowl of Odongtongmyeon!)
Step 3
Place the saucepan with the sauce ingredients over high heat and bring it to a rolling boil. Once it starts to bubble vigorously, reduce the heat slightly and let it simmer for precisely 10 seconds before immediately turning off the heat.
Step 4
Remove the dried kelp from the hot sauce and quickly immerse it in cold water to cool it down. (You can also let it cool naturally if you have more time; this step is mostly for speeding up the process for those of us who are impatient!)
Step 5
Arrange the sliced salmon pieces in a container. Pour the completely cooled marinating sauce over the salmon, ensuring it is mostly submerged. Add the chopped green onion along with the sauce. The ideal container size is one where the salmon is about half-submerged in the sauce.
Step 6
Finely chop the Korean green chili and sprinkle it evenly over the salmon.
Step 7
Take a clean plastic wrap sheet, turn it inside out so the outer side faces up, and lay it over the salmon. Then, gently press down on the wrap with a fork or spoon. This technique helps to minimize contact with air, slowing down oxidation and ensuring the top layer of salmon is also well-marinated. Cover the container with a lid and refrigerate for at least 24 hours to allow it to mature.
Step 8
After 24 hours, your salmon will have beautifully absorbed the flavors, resulting in a truly delicious marinated salmon!
Step 9
Serve over a bowl of steamed rice (about 210-250g). Arrange 7-8 pieces of the marinated salmon on top. Gently break a fresh egg yolk in the center and drizzle 5-6 tablespoons of the reserved marinating sauce over everything. Mix well and enjoy! For an extra kick, serve with fresh wasabi. (Be cautious with powdered wasabi, as it can be quite potent!)
Step 10
Don’t forget to enjoy the marinated Korean green chili along with the salmon. It adds a wonderful spicy contrast!
