Comments on: Yeoneojang (Soy Marinated Raw Salmon)

By: Hyosun

Hyosun — Sun, 22 Sep 2024 16:09:47 +0000

In reply to Jessie. Please check my Korean Essential Seasoning Ingredients Soy Sauce section. Thank you!

By: Jessie

Jessie — Sun, 01 Sep 2024 07:06:45 +0000

In reply to Hyosun. What soy sauce do you use?

By: Hyosun

Hyosun — Sat, 27 Apr 2024 03:51:44 +0000

In reply to TraciT. I haven't noticed that with mine.

By: TraciT

TraciT — Fri, 19 Apr 2024 17:42:38 +0000

In reply to Hyosun. I wonder if some slices were directly in contact with the lemon? The acid there could 'cook' the fish.

By: Hyosun

Hyosun — Fri, 19 Jan 2024 18:54:34 +0000

In reply to Vi. Happy to hear that! Thanks for trying it out and letting me know how it turned out for you!!

By: Vi

Vi — Fri, 19 Jan 2024 16:33:05 +0000

Thank you so much for sharing!!! I just made this last night and I am eating it now!!! The slices of lemon the the marinade soaked into the salmon and it tastes amazing. Yummy!!!

By: Brian

Brian — Fri, 03 Nov 2023 01:09:47 +0000

This looks great. I’ll definitely give our a try! Can the marinade be used again for a second or third batch, or would your recommend throwing it out and making a new marinade?

By: anon

anon — Thu, 05 Oct 2023 01:24:07 +0000

I made this with tuna because it was cheaper than salmon. I cut it into cubes like poke and added minced garlic, sesame seeds, shredded geem, and a touch of gochukaru!

By: Will

Will — Sun, 02 Jul 2023 16:27:09 +0000

In reply to Hyosun. Sashimi grade means that the fish has been frozen for 2 or 3 days per FDA regulation. This is to kill the worms. Especially in wild salmon

By: Hyosun

Hyosun — Sun, 14 Aug 2022 02:01:04 +0000

In reply to raja. Hmm the color probably is because of the soy sauce, but not sure why the texture of the salmon turned inconsistent as long as they were all submerged in the sauce.