Grilled pollack
There's 1/2 of the sauce that I made for chicken bulgogi You can put the sauce on it and grill it For those who don't know, I'll tell you again Grind them all in a blender and use them to season bulgogi such as pork and chicken All-purpose seasoning: 3 tablespoons of soy sauce, 2 tablespoons of liquor, 1 tablespoons of red pepper paste, 3 tablespoons of red pepper powder, 2 tablespoons of sugar, 1 teaspoon of pepper powder, 1/4 onions, 1/2 green onion, 1 whole garlic
2 serving
Within 20 minutes
민트쿠킹
Ingredients
  • the bridge of the nose
    1~2ea
  • glutinous rice flour
    1/2cup
  • Cooking oil
    3TS
  • Sesame oil
    1TS
  • Sesame
    1TS
  • onion
    1/4ea
  • leek
    1/2ea
  • Soy sauce
    3TS
  • Cheongju
    2TS
  • red pepper paste
    1TS
  • Red pepper powder
    3TS
  • Sugar
    2TS
  • ground pepper
    1ts
  • onion
    1/4ea
  • leek
    1/2ea
  • Garlic
    1pack
Video
Cooking Steps
STEP 1/5
3 tablespoons of soy sauce, 2 tablespoons of liquor, 1 tablespoons of red pepper paste, 2 tablespoons of sugar, 1 tablespoons of pepper powder, 1/4 onions, 1/2 green onion, 1 whole garlic
Grind it in a blender and make the sauce
(Use chicken bulgogi seasoning if you have any left before.)
STEP 2/5
Cut the bridge of the nose in half
STEP 3/5
Spread the sauce evenly and sprinkle the glutinous rice powder
STEP 4/5
Grease the pan with cooking oil and grill the inside first
STEP 5/5
Turn it over and cook slowly (I get tanned a lot because of the sauce)
At first, warm up, keep the heat medium, turn the front side over, and then turn the heat down If it's on low heat, it's less juicy and tasteless
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