How to make 'Kodari Gangjeong'
Last time, my husband brought a lot of pollack, so I cooked the rest of the pollack today. It's slightly different from chicken, but it tasted good! It's good as a side dish for beer, but it's also good as a side dish for rice. I put ketchup or other ingredients in the sweet and sour chicken, but I didn't put ketchup in the bridge of my nose. But it tasted really good! You just have to put starch on it to make it moist with the water on the fish.
4 serving
Within 60 minutes
눈꽃식탁
Ingredients
  • the bridge of the nose
    2ea
  • red pepper paste
    2spoon
  • Starch syrup
    2spoon
  • Sugar
    1spoon
  • plum extract
    2spoon
  • red pepper oil
    2spoon
  • Cooking oil
    4spoon
  • crushed garlic
    1spoon
  • potato starch
    1.5cup
  • Sesame
    little
  • Cooking oil
    suitably
  • Salt
    little
  • ground pepper
    little
Cooking Steps
STEP 1/6
First, wash the bridge of the nose clean and remove the internal organs and black skin.
STEP 2/6
Now, scoop out the batter and remove the meat.
STEP 3/6
Scrape the flesh off the bone with a spoon.
You can collect them and fry them later.
STEP 4/6
Now season with salt and pepper.
Make the sauce while it is marinated.
Red pepper paste (2), starch syrup (2), sugar (1), plum syrup (2), red pepper oil (2), oil (4), sesame seeds
Add and stir well. (I've parodied some of the chicken gangjeong sauce
STEP 5/6
Now rub starch on the bridge of the nose and squeeze it.
(The picture is missing.) Then it's similar to starch. There's water on the fish
Now, when it is absorbed to a certain extent, add frying oil and fry it crispy.
STEP 6/6
When it's all fried, put the sauce in the frying pan and when it boils up, put the fried food and mix it.
When you take out the bridge of the nose, you have to put a knife towards the back to apply it well
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