Jung Ho-young's Salmon Simmered in Sweet and Savory Soy Sauce

• salmon 2 pieces
• blanched radish a handful
• burdock root a handful
• dried shiitake mushroom 1 piece
• konjac a handful
• Chinese pepper a handful
• water 750cc
• premium soy sauce 50cc
• rice wine 120cc
• cooking wine 120cc
• sugar 60g (4 tablespoons)
• brewed soy sauce 12cc

Recipe 🍳

Cooking tips 💡

• You can use salmon with or without the skin, depending on your preference.
• Skimming off the foam early ensures a clean, non-fishy taste in the final dish.
• If you don't have tamari sauce for the deep color, regular brewed soy sauce works perfectly as a substitute.