Braised pollack / Steamed pollack with bean sprouts / Spicy sauc
I made a hot steamed dish to bring out the taste of spring. Here is a recipe to make a delicious side dish using a cheap frozen pollack and eat it well. I will also tell you the ratio of the sauce that you can enjoy properly steamed dishes by catching the smell and making it hot, so I hope you can enjoy a delicious meal.
3 serving
Within 60 minutes
팍스곰
Ingredients
  • the bridge of the nose
    4ea
  • Bean sprouts
    1pack
  • leek
    1/2ea
  • Cheongyang red pepper
    2ea
  • Ginger
    4piece
  • Water
    1cup
  • potato starch
    suitably
  • thick soy sauce
    8spoon
  • the liquid of tuna
    2spoon
  • plum extract
    2spoon
  • crushed garlic
    2spoon
  • Cheongyang red pepper powder
    3spoon
  • Starch syrup
    3spoon
Cooking Steps
STEP 1/15
Soak the pollack in rice water and remove the smell for 10-15 minutes.
STEP 2/15
Remove the pollack and remove the fins with scissors.
STEP 3/15
Clean the trimmed nose bridge under running water and remove the water by pressing it with a kitchen towel.
STEP 4/15
Please wash 1 bag of bean sprouts and prepare it.
STEP 5/15
Slice half green onion and 2 cheongyang peppers diagonally into 0.5cm thick pieces, and prepare 4 pieces of ginger on the side.
STEP 6/15
Please make the sauce in advance.
8 spoons of soy sauce
2 spoons of tuna fish sauce
2 spoons of plum extract
2 spoons of ground garlic
3 spoons of starch syrup
Add 3 spoons of chili powder and mix well.
STEP 7/15
Grease a frying pan with 4 turns of cooking oil, add the drained pollack and the braised ginger and bake until golden.
STEP 8/15
While roasting the pollack, place a large skillet over the next gas stove and add the washed bean sprouts.
STEP 9/15
Add a cup of water (paper cup) and cover and cook for 2 minutes until slightly dead.
STEP 10/15
After 2 minutes, lower the heat to low, add 3 spoons of sauce to the bean sprouts
STEP 11/15
After putting all the golden pollack on top
STEP 12/15
Sprinkle the remaining sauce over the bridge of the nose and heat to the river.
Continue to cook with a spoon to soak the sauce.
Please boil it down for about three minutes.
STEP 13/15
Lastly, add green onions and hot pepper and mix them together
STEP 14/15
Add starch water and slightly dry it.
Add 2 spoons of water to 1 spoon of starch, mix it well, and turn off the heat.
STEP 15/15
The spicy taste came up and the delicious steamed pollack that stimulates the salivary glands is completed.
You can cook it without bean sprouts only with the bridge of your nose only.
Enjoy your meal.
If you want to eat bean sprouts crispy, please refer to it. Blanch bean sprouts and take them out separately Boil the grilled pollack in the sauce first Add the blanched bean sprouts later and mix them in the sauce for about a minute. The way I cooked it, the bean sprouts died too much, so it doesn't look good, but the seasoning is better and tastes good. If you use thick bean sprouts for steaming, it would be good because you don't lose a lot of breath.
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