How to make seasoned raw fish. a seasonal dish of biological kko
Horaegi came out a lot in season, so I made it sour and spicy with seasoned.
4 serving
Within 20 minutes
사계절밥상
Ingredients
  • a parrotfish
    500g
  • water parsley
    4ea
  • onion
    1/2ea
  • Cucumber
    1/2ea
  • Carrot
    1/4ea
  • red pepper paste
    1.5T
  • cooking wine
    1T
  • Red pepper powder
    1T
  • Soy sauce
    1T
  • ginger extract
    1T
  • crushed garlic
    1T
  • Vinegar
    2T
  • Wasabi
    little
  • Sesame
  • Sesame oil
Video
Cooking Steps
STEP 1/9
Shake the tiger in light salt water three to four times
Wash and drain, please.
STEP 2/9
Chop carrots and onions, please.
STEP 3/9
Slice cucumbers thinly.
STEP 4/9
Chop green and red peppers diagonally.
STEP 5/9
Cut the green onion sideways.
STEP 6/9
Cut the perilla leaves into big pieces and cut the water parsley into 2cm long pieces.
STEP 7/9
Put red pepper paste, ground garlic, red pepper powder, cooking wine, soy sauce, ginger syrup, vinegar, wasabi, grain syrup, and pepper in a bowl and make seasoned seasoning.
STEP 8/9
Mix it with poraegi, vegetables, and seasoning sauce in a large bowl and complete it with water parsley, green onions, sesame seeds, and sesame oil.
STEP 9/9
It tastes so good when wrapped in perilla leaves!!
Horaegi is a food that you eat as a whole. You didn't cut off your eyes If you don't like it, cut it out with scissors and cook it. If there's a lot of water in the seasoned fish, it's good to mix noodles.
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