Solo Cooking God's Super Simple Soy Sauce Marinated Salmon Rice Bowl
A highly addictive, umami-rich soy sauce marinated salmon rice bowl made by quickly boiling the soy seasoning instead of long simmering, then aging it.
Ingredients needed 2 servings
Recipe
Cooking tips
- If you put the salmon directly into the hot soy sauce, the surface will cook and the texture will become dry and tough, so make sure to cool the sauce completely before adding the salmon.
- Adding a little anchovy fish sauce helps balance the blandness typical of Japanese-style soy sauce, enhancing a deep umami flavor that perfectly suits Korean palates.
- For freshness, it's best to consume the salmon jang within 1–2 days after marinating.
Recommended for
- Those who want to enjoy the high-quality salmon rice bowl they had at Japanese restaurants at home, affordably.
- Those looking for a tender yet chewy, non-fishy, excellent side dish and rice bowl menu.
- Those who want to complete a sophisticated dish with just boiling and soaking, without complicated cooking processes.
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