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Solo Cooking God's Super Simple Soy Sauce Marinated Salmon Rice Bowl | 모두의 레시피

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Solo Cooking God
Solo Cooking God's Super Simple Soy Sauce Marinated Salmon Rice Bowl

Solo Cooking God's Super Simple Soy Sauce Marinated Salmon Rice Bowl

Name: Solo Cooking God's Super Simple Soy Sauce Marinated Salmon Rice Bowl
Cook time: 20 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: Fresh salmon fillet 300g; Onion 1; Cheongyang chili pepper 2; Water 1 cup (about 200ml); Soy sauce 1 cup (about 200ml); Sugar 1 tbsp; Anchovy fish sauce 1/2 tbsp; Minced garlic 1 tbsp; Rice 2 bowls

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.

🙋 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.

20 min Difficulty Normal Rice bowls

Main ingredients 🥩

SalmonOnionCheongyang chili pepperSoy sauceAnchovy fish sauceMinced garlic

Tags 🏷️

Rice thief One-dish meal Guest-worthy dish

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Source: YouTubeSolo Cooking God simple cooking

Detailed recipeQuick recipe

Ingredients needed 🛒2 servings

Fresh salmon fillet 300g
Onion 1
Cheongyang chili pepper 2
Water 1 cup (about 200ml)

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Soy sauce 1 cup (about 200ml)

Sugar 1 tbsp

Anchovy fish sauce 1/2 tbsp

Minced garlic 1 tbsp

Rice 2 bowls

Recipe 🍳

Pour 1 cup of water and 1 cup of soy sauce into a pot in equal amounts.
Add 1 tbsp of sugar, 1/2 tbsp of anchovy fish sauce, and 1 tbsp of minced garlic to enhance umami and sweetness.
Roughly chop 1/2 onion and thinly slice 2 Cheongyang chili peppers, then add them to the pot.
Bring the seasoning sauce to a rolling boil over high heat and let it simmer for 5 minutes to infuse the flavors and aromas of the vegetables.
Transfer the boiled soy sauce to an airtight container and cool it down quickly using an ice water bath or the refrigerator.
Thinly slice the remaining 1/2 onion, soak in cold water to remove the sharpness, then drain.
Cut the fresh salmon into thick, bite-sized pieces and submerge them in the completely cooled soy sauce.
Cover and age in the refrigerator for at least 3 hours. To serve, place the marinated salmon and sliced onion over warm rice, then drizzle generously with the sauce.

Boil the soy sauce with water, sugar, fish sauce, garlic, and vegetables for 5 minutes.
Once the sauce is completely cooled, submerge the bite-sized fresh salmon pieces and age in the refrigerator for 3 hours.
Place the aged salmon and soaked onion slices on top of rice, then drizzle with the sauce.

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.

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