Canned mackerel that is easy to make and eat. Braised mackerel w
You should be careful when eating boiled fish with ingredients such as radish and vegetables because of the fish bones. There is also inconvenience in removing fish bones in many spices. So, canned food is a good ingredient to make and eat braised fish comfortably. We put it in a pot of blanched spring greens and boiled mackerel using canned mackerel. If you eat soft seasoned vegetables with mackerel flesh without worrying about fish bones, it's a thumbs up.
3 serving
Within 15 minutes
배고픈엄마
Ingredients
  • wild vegetables
    1handful
  • Red pepper powder
    2.5TS
  • Soybean paste
    1TS
  • crushed garlic
    1TS
  • Korean style soy sauce
    3TS
  • Cheongju
    2TS
  • plum extract
    1TS
  • Sesame oil
    1TS
  • canned mackerel
    1ea
  • onion
    1/2ea
  • leek
    1ea
  • Sea tangle
    3cup
  • Cheongyang red pepper
    2ea
Cooking Steps
STEP 1/5
I blanched the vegetables I bought at the Yeongyang Wild Vegetable Festival and frozen them one by one. Put a handful of blanched wild vegetables in a pot...
STEP 2/5
Mix 2+1/2 tablespoons of red pepper powder, 1 tablespoon of soybean paste, 1 tablespoon of minced garlic, 3 tablespoon of soy sauce, 2 tablespoon of refined rice wine, 1 tablespoon of plum syrup, and 1 tablespoon of sesame oil.
STEP 3/5
And take out the ingredients of one mackerel, 400g of canned mackerel
STEP 4/5
Then, cut 1/2 onion and 1/2 green onion at an angle, pour 3 cups of anchovy broth from kelp and boil
STEP 5/5
When the soup boils, reduce the heat and boil down the vegetables so that they cook smoothly, add 1/2 green onions and 2 cheongyang peppers and finish.
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