STEP 1/9
After trimming the pollack and Daehan thoroughly, season them with salt and pepper.
STEP 2/9
Prepare steamed seasoning sauce by mixing 2TS of Cheongyang red pepper powder, 2TS of red pepper powder, 2TS of minced garlic, 1TS of Mirim 1TS sesame oil, 1TS of starch, and 1/2TS of seafood dashi.
STEP 3/9
Make broth with pollack head, onion, green onion, dried pollack, anchovy and kelp in water.
STEP 4/9
When the broth boils, take out the kelp. Remove the foam from the boiling broth.
STEP 5/9
Add squid, sea squirt, and abalone with seasoned pollack and prawn before cooking the seafood by pouring the broth.
STEP 6/9
When the seafood is cooked, take out the pollack separately. If you keep boiling the fish from beginning to end, the fish will be crushed and if you put it in at the end, it won't cook well. If you boil it beforehand and take it out, you can eat the fish that is chewy.
STEP 7/9
Add the prepared sauce and stir-fry.
STEP 8/9
Add chopped bean sprouts, chopped green onions, and cheongyang peppers.
STEP 9/9
When bean sprouts are out of breath, stir-fry them with pollack and add starch water to adjust the concentration.
If you keep boiling the fish from beginning to end, the fish will be crushed and if you put it in at the end, it won't cook well. If you boil it beforehand and take it out, you can eat the fish that is chewy.