Buttery, savory raw salmon that’s been cured in a refreshing soy sauce marinade will be your next favorite salmon dish. It’s delicious served as sashimi or enjoyed on top of hot rice as a salmon bowl!
what is yeoneojang?
Yeoneojang is a raw salmon that’s cured in a soy sauce marinade. It’s typically enjoyed as sashimi with wasabi, pea shoots, and thinly sliced onion or on top of a bed of rice and fresh greens.
In Korean, “yeoneo” mean salmon and “jang” means soy sauce. The soy marinade is savory and robust in flavor from all the aromatics. It’s a simple yet flavorful dish for salmon sashimi lovers!
what you’ll need:
- salmon: make sure it’s sashimi-grade
- lemons
- Thai chili peppers
For the marinade:
- soy sauce
- sugar
- cooking rice wine
- onions
- green onion
- garlic
- ginger
- water
- dried bonito flakes: these are dried, paper-like shavings of ferments and smoked skipjack tuna.
all the details
In a large pot, combine the soy sauce, sugar, cooking rice wine, water, half of the onion, green onions, garlic, dried bonito flakes, and knobs of ginger. Bring the soy marinade to a boil, then lower the heat to low and simmer for 10 minutes. Remove from the heat and cool down to room temperature. You can also do this step ahead of time or cool over a bowl of ice to minimize the wait time. Set it aside.
Slice your sashimi-grade salmon into ½-inch slices at a bias. Transfer the salmon to a food-safe storage container.
Add thinly sliced onion, lemon slices, and chopped Thai chili pepper over the salmon.
Once the soy marinade has cooled down, pour the marinade over the salmon making sure to completely cover it.
Cover the salmon and allow it to chill in the refrigerator for at least 6 hours or overnight.
Serve as is with a side of wasabi, pea shoots, and thinly sliced onion or on top of a bed of rice and fresh greens (like a poke bowl!)
It’s best to finish this within one week!
more recipes you may like:
- Baked Salmon Sushi Cups
- 10-Minute Air Fryer Salmon
- Smoked Salmon Avocado Toast
- Veggie Cake Onigiri
- Sushi Bake
- Poke Waffles
- Menbosha 멘보샤 | Mian Bao Xia (Korean Chinese Shrimp Toast)
Ingredients
- 3 lbs salmon, sashimi-grade
- 2 lemons, thinly sliced
- ½ onion, thinly sliced
- 4-6 Thai chili peppers, finely sliced
For soy marinade
- 1½ cups soy sauce
- ⅓ cup sugar
- 1 cup rice cooking wine
- 3½ cups water
- 1 onion, rough chop
- 1 stalk green onion, rough chop
- 3 tablespoons garlic, minced
- 2 knobs of ginger, 2-in pieces
- ¼ cup dried bonito flakes
Instructions
- In a large pot, combine the soy sauce, sugar, cooking rice wine, water, half of the onion, green onions, garlic, dried bonito flakes, and knobs of ginger. Bring the soy marinade to a boil, then lower the heat to low and simmer for 10 minutes. Remove from the heat and cool down to room temperature. You can also do this step ahead of time or cool over a bowl of ice to minimize the wait time. Set it aside.
- Slice your sashimi-grade salmon into ½-inch slices at a bias. Transfer the salmon to a food-safe storage container.
- Add thinly sliced onion, lemon slices, and chopped Thai chili pepper over the salmon.
- Once the soy marinade has cooled down, pour the marinade over the salmon making sure to completely cover it.
- Cover the salmon and allow it to chill in the refrigerator for at least 6 hours or overnight.
- Serve as is with a side of wasabi, pea shoots, and thinly sliced onion or on top of a bed of rice and fresh greens 🙂 It's best to finish this within one week!
