Solo Cooking God Simple Salmon Sauce

Name: Solo Cooking God Simple Salmon Sauce
Cook time: 140 min
Total time: 140 min
Yield: 2 servings
Cuisine: Korean
Ingredients: appropriate amount of salmon; 1/2 cup soy sauce; 1/2 cup sugar; 1/2 cup water; 1/2 tablespoon chicken stock; 1 tablespoon vinegar; 1/2 onion; 1 green chili pepper; 1 egg yolk

Boil the soy sauce once, cool it completely, then marinate sliced onion and salmon for just 2 hours to create a rich, savory, rice-boosting salmon sauce

🙋 Recommended for

⭐ Those who want to enjoy a premium Japanese-style salmon bowl at home without hassle
⭐ People looking to make a fail-safe, savory-sweet salmon sauce without complicated measurements
⭐ Those needing a fresh, tender, aged side dish to revive their appetite during summer

140 min Difficulty Easy side dish

Main ingredients 🥩

salmonsoy saucechicken stockvinegaroniongreen chili pepperegg

Tags 🏷️

rice booster seafood dish hearty side dish

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

appropriate amount of salmon
1/2 cup soy sauce
1/2 cup sugar
1/2 cup water
1/2 tablespoon chicken stock
1 tablespoon vinegar
1/2 onion
1 green chili pepper
1 egg yolk

Recipe 🍳

Cut the salmon into uniform pieces suitable for marinating.
In a pot, combine 1/2 cup soy sauce, 1/2 cup sugar, 1/2 cup water, 1/2 tablespoon chicken stock, and 1 tablespoon vinegar. Bring to a gentle boil.
Cool the boiled soy sauce completely at room temperature or in the refrigerator before using.
Lay thinly sliced 1/2 onion evenly on the bottom of an airtight container.
Place the sliced salmon and 1 chopped green chili pepper on top of the onion layer.
Pour the fully cooled soy sauce over the ingredients and gently shake the container to evenly distribute the sauce.
Refrigerate for at least 2 hours to age and complete the salmon sauce.
Serve over warm rice, topping with the salmon sauce, onion, green chili pepper, and a sprinkle of sauce, then finish with a yolk.

Mix soy sauce, sugar, water, chicken stock, and vinegar; bring to a boil, then cool completely.
Place sliced onion, salmon, and chopped green chili pepper in a container, then pour the cooled soy sauce over them.
After refrigerating for 2 hours, serve the salmon sauce over rice with a yolk on top.

Cooking tips 💡

Never pour hot sauce onto salmon, as it will cook the surface—always cool the sauce completely before use.
Adding a small amount of chicken stock enhances the depth of umami compared to using regular soy sauce alone.
Over-marinating may make the salmon too salty, so we recommend enjoying it fresh within one day of preparation.