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Yeon-eojang and Sundubu-jjigae

[Yeon-eojang]

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Mirin, lemon juice, brewed soy sauce, sugar, katsuobushi, green onion, pepper, and kelp are boiled to make a seasoning sauce. Cool the soy sauce.


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500 grams of salmon


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Place in a container with thinly sliced onions and salmon soy sauce and refrigerate to maturity.

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Before maturing, it is delicious to eat it as a salad with onions and salmon topped with soy sauce for salmon sauce.




[Sundubu-jjigae]

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Stir-fry the meat

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Pour in the seasoning sauce and water and boil.

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Sources : K-Food Gallery [View the source]
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