I'll prepare one for Im Yeon-soo.

Seasoning for the last year. Sprinkle with salt and rice wine to remove the fishy smell and smell. You can marinate it for about 30 minutes.

First, drain the water from the marinated Lim Yeonsoo. It's better not to have water to cook. The oil splashes.

Place foil on the pan, cover it with plenty of oil, turn on the gas stove and heat it up. Don't put the fish on it yet. When you burn your palm in a pan and feel hot, put the fish on top. As the fish is grilled, the oil may splash, so if you cover it with a kitchen towel, you can prevent the oil from splashing.

Bake front and back until golden brown. Only salt and rice wine are seasoned, so it's delicious if you grill it this golden.

I put the well-cooked Lim Yeon-soo on a plate, and I put paper foil on it.

And put the sauce on top. Draw evenly with red pepper and cheongyang pepper and sprinkle sesame seeds to finish.

I used to make seasoned soy sauce beforehand, but the way to make seasoned soy sauce is very simple. Put in the thick soy sauce. If there is broth, please season it with broth. It might be too salty if you put in thick soy sauce. And a little bit of red pepper powder, sesame oil, red pepper, and cheongyang pepper. You have to put in minced garlic. And add chopped green onions. Make it like that and leave it in the refrigerator!!! After aging, you can taste the stronger sauce.