Kim Dae-seok's Salmon Jang

• raw salmon 600g
• water 600ml
• dried kelp 5g
• sugar 1 tablespoon
• corn syrup 1 tablespoon
• anchovy fish sauce 1 tablespoon
• soy sauce 150ml
• ginger 1/6 piece
• whole peppercorns 20 pieces
• scallion 15cm
• onion 1/2 piece
• green chili pepper 1 piece
• red chili pepper 1 piece
• lemon 1/2 piece

Recipe 🍳

Cooking tips 💡

• Never pour hot marinade onto salmon—doing so will cause the fat and proteins to instantly solidify, destroying the natural tender texture. Always ensure the broth is completely cooled before use.
• The small amount of anchovy fish sauce blends subtly into the base, wrapping around any fishy undertones and adding depth and richness to the overall flavor.
• If the lemon isn’t properly washed or has seeds left inside, it may impart a bitter taste. Use baking soda to scrub the peel thoroughly and remove all seeds with a toothpick or similar tool.

Recommended for 🙋

• ⭐Those who want to enjoy premium, non-fishy, firm and chewy Salmon Jang at home like a professional Japanese restaurant.
• ⭐People looking for the golden ratio of savory, balanced soy sauce blend with just enough umami and no saltiness.
• ⭐Anyone wanting to prepare a luxurious side dish in advance that elevates the next day’s meal with ease.