I made the sauce first. I put all the ingredients in the sauce, so I thought it would take time to ripen it, so I made it first.
First, add red pepper powder, braised soy sauce, and soup soy sauce, and add minced garlic, cooking wine, honey, and pepper.
Lastly, they add soju to catch the fishy taste, but if you don't have it, you can pass it. I didn't have soju, so I added plum wine.

It's just one pollack. It wasn't frozen. It wasn't frozen. If you don't like the internal organs, wash them clean and prepare them.

The point of Chef Lee Won-il's salty braised pollack today is to soak this pollack in salt. That's how you can feel the chewy texture even when the meat is boiled down.
So I salted it with a thick salt. After that, I put it in the refrigerator for about an hour.

Take out the soaked pollack, wash it once, put it in a pot, and pour the pollack half-soaked.

The vegetables in it are simple. They are onions, green onions, and garlic. Put pollack, water, and put it on top.

And put the spicy sauce on top. If you don't want the spicy taste, you can adjust the amount of red pepper powder.

Now, cover it and boil it down. At first, wait until it boils, and when it boils, lower the heat and boil it down.
When the soup is small enough, Chef Lee Wonil will add half a tablespoon of vinegar as a kick. In this case, do not close the lid and let the sour taste go away. I added a cheongyang pepper to add a spicy taste.
And when the acidity of the vinegar runs away, close the lid and boil it gently.

The rich soup from various vegetables came out.
If you boil it down like this, it's over. If you think the liver is weak after tasting it, you can add more soy sauce. It's well-cooked and well-cooked.

Chef Lee Wonil's home-cooked meal is spicy and chewy~~~ Jjant taejorim is done.