How to make braised Jongwon Baek beltfish sauce
To organize the refrigerator, I opened the freezer door and saw hairtail, so I put in a lot of radish and made hairtail stew. I'll tell you a recipe that adds a tip to making hairtail without fishy smell to the Jongwon Baek hairtail stew. :)
2 serving
Within 30 minutes
눈크미
Ingredients
  • Cutlassfish
    4~5piece
  • Water
    3cup
  • Radish
    250g
  • leek
    1ea
  • Cheongyang red pepper
    1ea
  • Korean style soy sauce
    1/4cup
  • Red pepper powder
    1/2cup
  • Starch syrup
    2TS
  • crushed garlic
    1TS
  • cooking wine
    2TS
  • red pepper paste
    1TS
  • brown sugar
    1TS
  • Salt
    1/6TS
Cooking Steps
STEP 1/14
Scrub the guts and black membrane of the hairtail, remove it cleanly, and if there is a fin on the side, cut it with scissors.
STEP 2/14
Soak it in rice water for about 20 minutes and wash it clean in running water.
STEP 3/14
Cut the radishes into half-moon slices, which are 0.4 to 0.5 mm in size.
STEP 4/14
Chop green onions and cheongyang peppers.
STEP 5/14
Put soy sauce, red pepper powder, starch syrup, minced garlic, cooking wine, red pepper paste, and brown sugar in a bowl.
STEP 6/14
Add about 100g out of 500g of water to make the sauce so that the sauce can be mixed well.
STEP 7/14
Place radish on bottom of wide pan or pot first and place hairtail on top.
STEP 8/14
Add green onions and hot pepper.
STEP 9/14
Add the remaining 400g of water.
STEP 10/14
Add the last sauce and turn it on over high heat.
STEP 11/14
When it starts to boil, lower the heat to medium low and simmer for about 15 minutes. If you feel a little bored after tasting it, add a bit of salt to season it.
STEP 12/14
While boiling, use a spoon to pour the seasoning on the hairtail so that the seasoning can be cut well.
STEP 13/14
When the soup boils down to a certain degree and the radish is cooked, turn off the heat.
STEP 14/14
Transfer it to a bowl and the braised hairtail is done.
If you soak the hairtail in rice water and scratch the hairtail scale with the back of a knife, it doesn't smell fishy. :)
Cooking review
5.00
score
  • lym****
    score
    It's good to cut thin radish and eat it. I enjoyed the moderately sweet and not salty braised cutlassfish.
    2022-11-29 10:50
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