Korean Marinated Salmon Sashimi – 연어장 (Yeoneojang)
Ingredients
10 oz sashimi grade salmon
1/4 onion ( thinly sliced)
1 red chili pepper (sliced)
1 green chili pepper (sliced)
1/2 lemon (thinly sliced)
2 cups cooked rice
1/2 cup soy sauce
1/4 cup mirin (or cooking wine)
3/4 cup water
1 tbsp sugar
1/4 onion (roughly chopped)
1 scallion (chopped into 2-inch pieces)
2 garlic cloves (smashed)
1/2 inch piece ginger
6 black peppercorns
1 dried chili pepper ( optional)
1/2 cup unpacked bonito flakes (also called katsuobushi)
egg yolks
sesame seeds
Directions
Prepare the marinade
In a pot, combine soy sauce, mirin, water, sugar, onion, scallions, garlic cloves, ginger, black peppercorns, and dried chili pepper. Heat over medium heat and simmer for 10 minutes.
After 10 minutes, add the bonito flakes then turn off the heat. Allow the bonito flakes to steep for at least 10 minutes. Strain well, making sure to press out any excess liquid from the strained ingredients.
Set this aside to cool completely.
Prepare the salmon
Slice the sashimi-grade salmon at an angle into 1/2-inch thick pieces. Cutting it angled will provide more surface area and allow the marinade to penetrate deeper.
Transfer the sliced salmon to a deep glass container or dish. Top with thinly sliced onions and chopped peppers.
Combine the ingredients
Once the marinade has completely cooled, pour it over the salmon, making sure it is completely submerged. Top with lemon slices that cover with a lid or plastic wrap.
Marinate the salmon
Place the salmon into the fridge for at least 6 hours or up to 2 days. The longer it marinates, the more flavorful the salmon will be however, I find that 24 hours is perfect for me.
Assemble
Remove the salmon from the fridge and it’s ready to serve! The salmon can be served on a plate or it can be served on top of a bowl of rice.
Garnish & enjoy
If serving in a rice bowl, add your garnishes which is optional. I like mine with egg yolk, sesame seeds, and some microgreens! Enjoy 🙂