After defrosting the frozen icefish in the refrigerator, rinse it 2-3 times in water.

I'll prepare the hot icefish. There are people who just eat it, but I cut the wings and fins with scissors.

Soak in rice water to remove the fishy smell and smell. If there is no rice water, put it in the water with vinegar or rice wine for a while. I used about 20 icefish to make Doribang Bang.

I'll make the Doribangbang sauce while I soak the hot icefish in rice water.
Add pepper powder 2T, red pepper paste 1T, dark soy sauce 1T minced garlic 1T, oligosaccharide 2T, oyster sauce 1T cooking wine 2T, perilla oil 1T, sesame 1T and mix well to make the sauce and let it ripen.

I'll prepare the ingredients for the Dory Bang Bang garnish.

Chop up the green onions and red pepper.

Wash 5 perilla leaves clean, roll them up, and shred them.

Drain the prepared hot icefish with a kitchen towel. Otherwise, it will lead to a major oil explosion.

Place the hot icefish around with the head facing outward.

Then, pour the oil in a pan covered with hot ice and fry over medium heat for 7 to 8 minutes until golden brown. Even though I removed the water as much as possible when frying, the oil splashes tremendously.

When the hot-ice fish is well fried, tilt the pan slightly to remove the remaining oil, as it sticks to the pan.

And apply the Doribang seasoning sauce evenly with a brush. This is low heat. Add seasoning and cook for another 3 minutes.

Lastly, sprinkle the green onions and red pepper evenly and put the sliced perilla leaves in the middle to complete the Yeolbingeo dori bang bang

Doribang Bang is good when you put the pan on the table. Even the sauce on the pan is delicious

It looks like a big anchovy The savory and spicy and sweet seasoning of the fish was so good~~
Icefish that eats the whole head!! The sticky eggs of the ten-ice fish are chewed savoryly.
Make a delicious Doribang Bang with excellent hot icefish as a side dish and a side dish for alcohol!! It's a very special menu