Flatfish cooking special, 3 recipes taught by Chef Jung Ho-young
Chef Jung Hoyoung, the master of Japanese food Reporter Ko Da-hye from my hometown met at 6pm! With high tension like a healthy and powerful halibut, We're going to teach you a fun recipe for flatfish! In this halibut special Flatfish live roe, flatfish sushi, flatfish spicy fish stew, Let me introduce 3 recipes.
2 serving
Within 60 minutes
(사)한국광어양식연합회
Ingredients
  • Butter
    50g
  • Soft flour
    50g
  • Milk
    250g
  • whipped cream
    250g
  • Crammy
    200g
  • flatfish
    1/2ea
  • Salt
    little
  • ground pepper
    little
  • Flour
    suitably
  • egg
    2ea
  • bread crumbs
    suitably
  • Radish
    200g
  • Bean sprouts
    1handful
  • leek
    1ea
  • water parsley
    1handful
  • a crown daisy
    little
  • Red pepper
    1/2ea
  • Cheongyang red pepper
    1ea
  • flatfish
    1ea
  • Manila clam
    250g
  • Water
    1L
  • Red pepper powder
    4spoon
  • red pepper paste
    1spoon
  • Soybean paste
    1spoon
  • freshwater shrimp
    3spoon
  • Korean style soy sauce
    1spoon
  • crushed garlic
    3spoon
  • chopped ginger
    0.5spoon
  • Salt
    0.5spoon
  • Cheongju
    3spoon
  • cooking wine
    3spoon
  • give it a second time
    0.5spoon
  • ground pepper
    little
  • sweet vinegar water
    suitably
  • white rice
    little
  • Lemon
    1/2ea
  • flatfish
    suitably
Video
Cooking Steps
STEP 1/15
[Living in flatfish]
Cut the flatfish sashimi into the size of the sushi.
STEP 2/15
Stir-fry butter and flour in a pan so that it doesn't turn into a color.
STEP 3/15
Make a Besamel sauce with milk and whipped cream.
STEP 4/15
Tear the crami into small pieces in a chilled sauce, clump into egg-sized pieces and wrap with flatfish.
STEP 5/15
Fry it in the order of flour, eggs, and bread crumbs at 170 degrees Celsius.
STEP 6/15
When it cools down, shake off the oil with a kitchen towel.
STEP 7/15
[Spicy flatfish stew]
The flatfish bones and the large head are removed by pouring boiling water to remove the remaining scales and impurities.
STEP 8/15
Chop peppers and green onions sideways, chop radishes into small pieces, and cut water parsley into 10cm long pieces.
STEP 9/15
Add seasoning ingredients and mix.
STEP 10/15
Boil 1L water, clams, bean sprouts, radish, and freshwater shrimp in a pot.
STEP 11/15
When it starts to boil, add green onions, flatfish bones, daegaengi, and sauce and boil for 10 to 15 minutes.
STEP 12/15
When the soup tastes good, add crown daisy, water parsley, and pepper and boil it.
STEP 13/15
Make blended vinegar according to the ratio. Mix until sufficient sugar and salt are dissolved.
STEP 14/15
Mix 1 spoonful of blended vinegar in 1 bowl of rice, then juice the lemon and mix.
STEP 15/15
Put rice together and put raw wasabi on top, and halibut sliced for sushi.
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