Yeoneojang (Korean Soy Marinated Raw Salmon) is a dish that is easily prepared at home, no special expertise needed. Marinated in a citrusy soy sauce, Yeoneojang is excellent on its own or served over steamed short-grain rice. To make Yeoneojang, look for best-quality What are Sushi and Sashimi? salmon, meaning that it is very fresh and suitable for eating raw. Korean food is varied and delicious.
Ingredients
For the marinade:
- •118 ml (1/2 cup) soy sauce
- •60 ml (1/4 cup) rice wine
- •1½ tablespoons granulated sugar
For the salmon:
- •454 grams (1 pound) fresh "sashimi-quality" salmon
- •Half a small onion, very thinly sliced
- •1 or 2 green and/or red chili peppers, very thinly sliced
- •Half a lemon, very thinly sliced and cut into quarters
For serving (optional):
- •Thin slices of onion and lemon
- •Micro green or sprouts
- •Wasabi paste
Preparation
- For the marinade: In a small saucepan combine the soy sauce, rice wine, and sugar with 237 ml (1 cup) water. Place over medium-high heat and boil for a minute or two. Set aside to cool completely, and proceed with the salmon.
For the salmon: Cut the salmon fillet into small pieces, about .6 cm (¼-inch) thick and 5 to 8 cm (2 to 3 inches) long). Place the salmon in an airtight container. Add the chili pepper, onion and lemon slices. Refrigerate while waiting for the marinade to cool.
Pour the cooled marinade over the salmon. Cover and refrigerate. The salmon is ready to eat after 4 to 5 hours, but it will be better the next day and best if consumed within 2 days. If desired, garnish the platter or plates with slices of onion and lemon, microgreens, and a dab of wasabi paste.