Salty side dishes are braised dried filefish and braised dried p
There are dried filefish fillet and dried pollack left over as a side dish, so it's too hard to just eat, and it's a waste to throw it away.. I sublimated it into a side dish. But it's the best side dish I can't stop craving^^ You don't need any special ingredients, so try making it^^
6 serving
Within 15 minutes
쉬운언니
Ingredients
  • dried pollack
    1ea
  • dried filefish fillet
    1~2ea
  • Cheongyang red pepper
    2ea
  • Cooking oil
    3T
  • thick soy sauce
    2T
  • Sesame oil
    1T
  • crushed garlic
    1T
  • cooking wine
    2T
  • ground pepper
    little
  • Sesame
    little
  • Ginger
    1/3T
  • Sugar
    2T
  • Starch syrup
    2T
Cooking Steps
STEP 1/9
First, tear the dried pollack into small pieces and fry it in a dry pan without oil.
STEP 2/9
Bake the dried filefish fillet in a frying pan first.
STEP 3/9
Cut the well-roasted dried filefish fillet into bite-size pieces.
STEP 4/9
Put all ingredients except starch syrup in a pen, including garlic, ginger, sugar, cooking oil, cooking wine, pepper, and dark soy sauce, and add about a cup of water into a soju cup.
STEP 5/9
Boil ground garlic and ginger to blend well.
STEP 6/9
If it boils up to foam like in the picture, add the dried pollack and dried filefish fillet.
STEP 7/9
Add the baked dried fish and mix quickly and evenly.
STEP 8/9
Stir-fry until the moisture is gone and the oil is turned, then add starch syrup to make it glossy. If starch syrup is mixed well, finish it with sesame seeds
STEP 9/9
It's done if you put an appropriate amount in it so that it's easy to eat.^^
You need to add a little water to loosen the overall hardiness, and it doesn't get too hard even if you put it in the refrigerator. However, the water is boiling, so you have to boil it a little bit so that it won't finish the water by itself, so cook the sauce first and add the main ingredients.^^
Cooking review
5.00
score
  • 696*****
    score
    Thank you. I chose pollack skin and it's so good
    2025-04-03 13:53
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