Making braised pollack, braised pollack, braised pollack, braise
I thought it was a pollack because it was threaded with a pollack. Oh my gosh! The pollack is half-dried after removing the internal organs of pollack. Anyway, I buy a bunch of nose legs on a string from the intestine, put them in the freezer, and take out a few of them whenever I need them and make them as side dishes. On the fifteenth day of the lunar January, I cooked pollack with fish side dishes, and the dad of the kids said, "You should've cooked pollack with no soup." So I boiled the pollack so that the soup didn't burn and the seasoning was right. The radish on the floor is also seasoned and delicious.
4 serving
Within 30 minutes
배고픈엄마
Ingredients
  • the bridge of the nose
    550g
  • Radish
    2handful
  • Soy sauce
    8TS
  • Cheongju
    4TS
  • Red pepper powder
    2TS
  • crushed garlic
    1.5TS
  • Sesame oil
    1TS
  • plum extract
    1TS
  • ground pepper
    1/2ts
  • Water
    2.5cup
  • onion
    1/2ea
  • leek
    1ea
  • Cheongyang red pepper
    2ea
Cooking Steps
STEP 1/8
The fins on the bridge of the nose are as clean as possible, so cut them with scissors. And cut it into quarters.
The bridge of the nose was dry without the intestines, but the gills were still on the head, so you have to take care of it.
Remove the gills of the nose bridge and brush the blood clots on the bones as much as possible to wash them cleanly. That way, braised pollack won't be fishy.
STEP 2/8
I used a frying pan wok. Cut the radish into 4 pieces, which is 0.3cm to 0.5cm thick. Put 2 handfuls of radish on the bottom of the pan.
STEP 3/8
And put the trimmed nose bridge on top of the radish.
STEP 4/8
Add 8 tablespoons of soy sauce, 4 tablespoons of refined rice wine, 2 tablespoons of red pepper powder, 1 tablespoon of minced garlic, 1 tablespoon of sesame oil, 1 tablespoon of plum syrup, and 1/2 tablespoon of pepper on top of pollack.
STEP 5/8
Then pour 2+1/2 cups of water into the seasoned bowl and wash the excess seasoning on the bowl.
STEP 6/8
And cut 1/2 onions into big pieces, and prepare 1 green onion and cut the white part sideways
STEP 7/8
And boil it evenly over high heat.
When it boils so that the seasoning spreads evenly, reduce the heat to medium to low and boil it down. If you stir too much, the pollack will break, so slowly boil it down over low heat.
STEP 8/8
Boil until seasoning remains on bottom of pan. Lastly, add the green onion and 2 cheongyang peppers and boil them down.
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