Haemul Jang (Korean Soy-Marinated Seafood Platter)
Quick answer
- Total time
- Approx. 1 day
- Level
- Hard
- Yield
- 1 batch
- Ingredients
- 14
About this dish
Shrimp with a springy bite and soft-flaking salmon are marinated in separate containers of seasoned soy, then brought together on one plate so the two textures alternate.
Read more
The soy is cut with water infused with apple, radish, garlic, and scallion, and its sweetness comes from pear-flavored soda and mirin rather than sugar. Both seafoods are bought for raw eating, and soy that has touched raw seafood is never reused for a new batch.
Ingredients
Instructions
- 1
Wash and cut the broth apple, onion, radish and scallion to fit the pot.
Add the whole garlic and 500 ml water; simmer until the apple is soft.
- 2
Add 750 ml soy sauce, 100 ml mirin and 250 ml pear soda.
Simmer gently for another 10 minutes. Cool, strain out the solids and chill the sauce before it touches the seafood.
- 3
Remove shrimp heads and shells and pull out the veins.
Rinse briefly with cold water and drain. Coat with the extra mirin and refrigerate for 5 to 10 minutes, then drain away the excess.
- 4
Pat the salmon surface dry and cut into bite-size pieces.
Slice the 3 marinating onions and 5 chilies. Use separate boards and tools for seafood and vegetables, or wash them thoroughly between tasks.
- 5
Divide onion and chili between two clean lidded containers.
Put shrimp in one and salmon in the other. Divide the cold sauce so it covers the seafood; choose containers that allow the sauce to reach that level.
- 6
Cover and refrigerate at 4°C or below for one day.
At serving, lift portions of shrimp and salmon onto the same plate with some onion and chili. Do not use sauce that has touched raw seafood to marinate a fresh batch.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- 게임빌컴투스뉴스 2019년10월, 임재현: 나도 한 번 만들어보자! 새우장과 연어장
게임빌컴투스뉴스 · Checked: 2026-09-13
- FDA seafood handling
U.S. Food and Drug Administration · Checked: 2026-09-13
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