Main ingredients 🥩
salmongochujangvinegarminced garlicegggreen onion
Jung Ho-young's Salmon Yukhoe
A simple and delicious appetizer made by lightly tossing fresh salmon in a spicy-sweet gochujang-based sauce, then enjoying it with a soft egg yolk for a smooth, rich bite.
🙋 Recommended for
- ⭐ Those who want to enjoy fresh salmon in a bold, spicy-sweet appetizer style
- ⭐ People looking to create a gourmet meal in just 10 minutes without complex heating or stove control
- ⭐ Hosts needing a simple yet impressive dish that delights both sight and taste at gatherings or home parties
Ingredients needed 🛒1 servings
- fresh salmon 200g
- gochujang 4 tablespoons
- vinegar 3 tablespoons
- sugar 2 tablespoons
- sesame oil 1/2 tablespoon
- minced garlic 1/2 tablespoon
- egg yolk 1
- green onion to taste
- sesame seeds to taste
Recipe 🍳
- In a bowl, combine 4 tablespoons of gochujang, 3 tablespoons of vinegar, and 2 tablespoons of sugar. Mix well until no sugar granules remain.
- Add 1/2 tablespoon of sesame oil and 1/2 tablespoon of minced garlic to the seasoned mixture, stirring evenly to complete the yukhoe sauce.
- Cut 200g of fresh salmon into bite-sized, elongated pieces resembling traditional yukhoe.
- Gently toss the sliced salmon into the prepared sauce using chopsticks or your hands, being careful not to mash the fish.
- Arrange the well-coated salmon yukhoe on a plate, pressing down slightly in the center to create a small indentation.
- Carefully place one egg yolk in the center of the salmon, then sprinkle toasted sesame seeds and finely chopped green onion over the entire dish to finish.
- Mix gochujang, vinegar, sugar, sesame oil, and minced garlic to make the seasoning sauce.
- Slice fresh salmon into long strips and gently toss with the sauce.
- Serve in a bowl, topping with egg yolk, sesame seeds, and green onion.
Cooking tips 💡
- The fatty belly portion of salmon can be slightly greasy, so slice it slightly thinner than other parts to help the marinade penetrate better.
- Remembering the golden ratio—4 parts gochujang, 3 parts vinegar, 2 parts sugar—allows you to achieve perfect flavor without precise measuring.
- Just before eating, gently break the egg yolk and mix it into the salmon yukhoe for a rich, savory depth that complements the spicy-sweet sauce.
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