Korean-Style Marinated Trout
This Korean-style trout appetizer combines lightly salted fish with onions, vinegar, oil and spices. For a spicier version, add hot paprika or chili to taste.
Updated : 21 October, 2026
Easy
More than 1 hour.
Ingredients
2
Trout
0.5 tablespoon
Salt
1
Onion
3 tablespoon
Vinegar
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Greens
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. Use trout that has been previously appropriately frozen for raw consumption. Pink salmon, salmon, sockeye salmon or chum salmon can also be used. Gut the fish if needed and remove the scales.
Step 2
Fillet the trout. Remove the skin if desired, or leave it on. Cut the fish into medium-size pieces and carefully remove all bones, including small pin bones. Place the trout in a deep bowl.
Step 3
Add the salt and mix thoroughly. The original recipe uses about ½ tablespoon fine salt for a lightly salted result; add slightly more if you prefer. Cover the bowl and refrigerate for 4–5 hours or overnight.
Step 4
Remove the fish from the refrigerator and taste a small piece for saltiness. If it is too salty, rinse briefly in cold water, pat thoroughly dry and return to the bowl. Peel the onion and cut it into rings or half-rings. Chop the green onions into medium-size pieces and add both to the fish.
Step 5
Pour in the vegetable oil and vinegar. Add ground black pepper and your preferred spices.
Step 6
Mix thoroughly, cover and refrigerate for another 30–60 minutes.
Step 7
Serve the marinated trout chilled.
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