Spicy braised gondre horse mackerel with gondre scent
The meat is savory, soft, and savory. It's more delicious because it's filled with the scent of wild vegetables
4 serving
Within 60 minutes
노루네
Ingredients
  • horse mackerel
    4ea
  • Red pepper
    3ea
  • gondre greens
    300g
  • Red pepper powder
    3spoon
  • Sugar
    1spoon
  • Korean soy sauce
    2spoon
  • crushed garlic
    2spoon
  • ginger extract
    3spoon
  • perilla oil
    2spoon
  • cooking wine
    2spoon
  • Oligosaccharide
    1spoon
  • Soybean paste
    1
  • Garlic
    1
Cooking Steps
STEP 1/6
Boil the gondre and soak it in clear water for half a day. Mix it with soybean paste, garlic, ginger
STEP 2/6
Vegetable green onion, green red pepper, cut into appropriate sizes. I trimmed the horse mackerel and applied some salt and ginger syrup
STEP 3/6
House Soy Sauce 2 Ginger Drink 1 Gochujang 1 Spicy Red Pepper 3 Garlic Powder 2 Mirim 2 Ginger Powder 2 Perilla Oil 2 Sugar 1 Sheet Cheong 2 Make a sauce and mix it well (The perilla oil sugar soybean paste in the sauce catches the fishy smell and smell)
STEP 4/6
Add dried anchovies and kelp and make the broth
STEP 5/6
Put seasoned gondre on a pot, put a grain on it, put only half of the sauce on it, pour the soup on it, boil it over high heat for about 10 minutes, then lower the heat and boil it gently over a warm heat
STEP 6/6
Pour the remaining sauce and put green onions on top of the red pepper and cook over high heat again
If it's bland, add soy sauce
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