Making salmon over rice with salmon sauce that you can wrap arou
Salmonjang, which is as delicious as soy sauce marinated crab and shrimp sauce, is a menu that anyone can make easily at home with salmon. The taste of the not salty soy sauce is subtly cut off and ripened for about a day to make the chewy texture come alive and it's called rice thief The salmon over rice made with salmon sauce is not inferior to the guest's invitation, and it is a recipe without regrets because it can be enjoyed with wasabi, radish, onion, avocado, etcMake sure to make it! Don't miss out on more tips and advanced plating methods in the video!
2 serving
Within 999 minutes
다이닝테이블
Ingredients
  • Salmon
    400g
  • onion
    100g
  • Cheongyang red pepper
    1ea
  • thick soy sauce
    236ml
  • a beautiful forest
    2T
  • Sugar
    2T
  • Garlic
    3ea
  • Ginger
    5g
  • leek
    20g
  • dried red pepper
    1ea
  • Whole pepper
    10piece
  • Water
    295ml
Video
Cooking Steps
STEP 1/18
dried red pepper
Wipe dirt or impurities off the surface with a wet kitchen towel and cut in half
Rather than being spicy, dried peppers give you a refreshing taste so that it doesn't taste spicy
STEP 2/18
Welsh onion
It's an ingredient for making sauce, so cut it in half and cut it into appropriate sizes
STEP 3/18
Ginger
Cut it into 3 or 4 equal parts
STEP 4/18
onion
Slice it thinly
STEP 5/18
Cheongyang red pepper
Cut it sideways,
Slice peppers and onions to suit your taste and taste!
STEP 6/18
Making seasoned soy sauce
1. 295 ml of water in a pot, 236 ml of soy sauce
Mirim 2T, sugar 2T
STEP 7/18
2. Add 3ea of garlic, 5g of ginger, 20g of green onion, 1 dried pepper, and 10 whole peppers,
The sugar has sunk in, so stir it once and bring it to a boil
First, add all the ingredients, and once it boils, lower the heat to low, simmer for about 10 minutes, and then turn off the heat
STEP 8/18
Place the onions and peppers in a bowl, initially prepared, and strain the boiled soy sauce into a sieve
Then, let it cool completely
STEP 9/18
While cooling, I'll trim and cut the salmon.
The size doesn't matter, but you have to cut it thick to taste the chewy texture
STEP 10/18
Remove the dirty fat and trim it
STEP 11/18
Remove moisture with a kitchen towel
STEP 12/18
The size doesn't matter, but you can taste the chewy texture only when you cut it slightly thick.
STEP 13/18
Put it in a sterilized airtight container
STEP 14/18
Pour enough soy sauce with chilled onions and peppers on top of salmon, and gently scoop between the salmon with evenly seasoned salt
STEP 15/18
It's a salmon sauce that's aged for 4 to 5 hours.
STEP 16/18
Sprinkle seasoned soy sauce on top of rice and place salmon sauce on top
STEP 17/18
Add wasabi, radish sprouts, onions, chocolate eggs, and eggs to suit your taste and enjoy them
STEP 18/18
If you ripen the soy sauce for half a day, it ripen for half a day
It has a chewy and chewy texture, making it a side dish that's called rice thief,
It's perfect for the guest's invitation
It's a delicious dish, so make sure to try it!
Detailed salmon grooming, cutting, and food plating are helpful by referring to the video, and it is recommended to eat salmon paste in a day or two. When you eat it, it is recommended to avoid other bacteria by changing the spoon as much as possible, and it is a dish that you can enjoy more if you eat it with wasabi, radish sprouts, onions, and metric eggs to suit your taste!
Cooking review
5.00
score
  • 122*****
    score
    It's salty, so I added more water But it was still good. Good!
    2021-12-25 20:54
  • 531*****
    score
    It was so delicious I added "katsuobushi" to Dining Table's recipe when making soup, and added a little lemon slice when it cools and pickled
    2021-07-22 00:12
  • 279*****
    score
    It was so delicious~~
    2021-03-29 18:59
  • 485*****
    score
    It's too salty. I made it a few times with salmon sauce floating recipe, but this time it's too salty..;;; My salmon
    2020-12-06 22:32
  • 864*****
    score
    It's delicious!
    2020-11-15 18:16
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