Braised pollack
Let me introduce you to the spicy and salty stewed pollack recipe
3 serving
Within 30 minutes
뽕브라
Ingredients
  • the bridge of the nose
    3ea
  • Radish
    2handful
  • Cheongyang red pepper
    2ea
  • Water
    1cup
  • ginger juice
    0.5TS
  • cooking wine
    1TS
  • Salt
    little
  • Sesame oil
    1TS
  • Red pepper powder
    3TS
  • Soy sauce
    6TS
  • crushed garlic
    0.5TS
  • Sugar
    0.5TS
  • cooking wine
    1TS
Cooking Steps
STEP 1/7
Wash the three pollacks clean and cut into bite-size pieces, add 0.5 tablespoons of ginger juice, 1 tablespoon of cooking wine, and a little salt, and marinate them for 10 minutes to remove the smell,
STEP 2/7
Prepare 2 handfuls of pickled radish and 2 cheongyang peppers by roughly cutting them sideways,
STEP 3/7
Mix 3 tablespoons of red pepper powder, 6 tablespoons of soy sauce, 0.5 tablespoons of minced garlic, 0.5 tablespoons of sugar, and 1 tablespoon of cooking wine to make a marinated seasoning,
STEP 4/7
Mix 2 handfuls of pickled radish with seasoning,
STEP 5/7
Put 1 tablespoon of sesame oil in a heated pot and stir-fry the marinated pollack slightly, and stir-fry it slightly to prevent the pollack from falling off. But if you rummage too hard, you might lose all the weight, so stir-fry it lightly. It would be better to make it with a well-coated pot.
STEP 6/7
Add radish, pour 1 cup water and bring to a boil over high heat, bring to a boil over high heat and lower the heat until the water is half boiled down.
STEP 7/7
When all the ingredients are seasoned, add cheongyang red pepper and boil slightly, and finish. Add salt to the liver and turn off the heat to finish.
Cooking review
5.00
score
  • 822*****
    score
    It's delicious. Depending on the amount of kodari, it would be more fantastic if you add one or two more spoons of soy sauce and red pepper powder to make it salty. Even though it's my first time, I ate it well... It's easy to follow^^
    2020-01-07 23:34
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