How to make steamed crucian carp Summer health food with dried r
In the hot summer, when your appetite decreases and your physical strength decreases, you eat a bowl of healthy food and sweat a lot, and then you seem to recover your energy that you didn't have. When I thought about what kind of health foods are available in summer, there are many kinds of chueotang, which we can often encounter, samgyetang, which is not a waste of name even if it is a national health food, and then eel soup and Haeshin soup.Among them, freshwater fish seem to be playing a role as a health food these days. Some people don't like it because it smells like soil, but there are many restaurants specializing in steamed carp or steamed carp near the Nakdonggang River or Hoedong Reservoir in Busan, so they visit it the most when they have family gatherings. When I stopped by the market the other day, there was a really good carp, so I bought it and bought it. I'm going to try steamed crucian carp as a health food for the first time in a while. Steamed is a food that is boiled down, so it's ambiguous to put in sujebi, but my son says he really wants to put it in.So I added a bit of broth and added sujebi in the middle.If you want to eat it like a soup, you can add more broth and season it to your taste.
4 serving
Within 60 minutes
음식산책foodwalk
Ingredients
  • dried radish greens
    100g
  • Banga leaves
    80g
  • Radish
    200g
  • leek
    70g
  • Cheongyang red pepper
    2~3ea
  • peppery powder
    little
  • Soybean paste
    2TS
  • Red pepper powder
    3TS
  • Cheongyang red pepper powder
    1/2TS
  • red pepper paste
    1TS
  • Soy sauce
    3TS
  • Sugar
    1TS
  • the liquid of tuna
    1TS
  • crushed garlic
    1TS
  • cooking wine
    1TS
  • Broth
    3~4cup
  • ground pepper
    suitably
  • Gravity powder
    1cup
  • Water
    1/4cup
  • Salt
    little
Cooking Steps
STEP 1/17
After cutting the trimmed crucian carp, put soju in the flesh water and soak it for about 30 minutes.
STEP 2/17
After a while, wash it clean and cut the fins clean.
STEP 3/17
If you boil and freeze dried radish greens and peel them, they will peel easily. Peel, wash, cut into appropriate sizes and prepare.
STEP 4/17
Wash the leaves, remove the stems, and cut only the leaves into appropriate sizes.
STEP 5/17
Moowoo cuts the round shape in half.
STEP 6/17
Prepare the broth by brewing anchovies and kelp with hot water purifier water for 30 minutes.
STEP 7/17
Chop green onions and chop Cheongyang peppers diagonally.
STEP 8/17
Prepare the Sancho powder according to your preference.
STEP 9/17
Prepare the sujebi by kneading it in the ratio of 1/4 cup of water to 1 cup of flour in advance and letting it ripen in the refrigerator. Add a little salt when kneading.
STEP 10/17
Prepare the fermented sujebi by boiling it when the carp is almost boiled.
STEP 11/17
Put all the seasoning ingredients into the prepared bowl to make the sauce.
STEP 12/17
Spread the radish on the pot and spread the sauce evenly.
STEP 13/17
First, put the seasoning in the cut of the crucian carp's body and spread it evenly on the entire front.Then, turn the crucian carp upside down in a pot and season it.
STEP 14/17
Season the dried radish greens in the sauce and put them on top of the crucian carp.
STEP 15/17
When the dried radish leaves start to boil, pour 1 cup of broth over the edge so that the seasoning does not flow down. Then boil it over low heat for 40 to 50 minutes.
STEP 16/17
When it's boiled down to a certain extent, open the lid, add the Banga leaf, green onion, Cheongyang red pepper, and Sancho powder, pour an appropriate amount of broth, and boil it for about 5 minutes.
STEP 17/17
Open the lid again, add sujebi and red pepper powder, boil it for 2-3 minutes, and turn off the heat to complete steamed carp.
A freshwater fish, a crucian carp, must remove its gills when removing its intestines. Otherwise, the fishy smell and impurities unique to freshwater fish mix to reduce the flavor.Also, crucian carp has a lot of thick thorns and small thorns on its body, so be careful when you eat it while applying thorns.
Cooking review
5.00
score
  • 202*****
    score
    I copied the recipe and it was so delicious Thank you for the information
    2025-03-26 21:43
  • 325*****
    score
    I followed the recipe Deliciously. Thank you for the food Ddalangie. After childbirth. for the sake of one's health therefore. I gave it to him. The smell of dirt. It doesn't smell It's good. You're eating well
    2023-08-06 11:05
  • 796*****
    score
    It was delicious.It was a bit bland.What should I do with the liver at the end
    2023-07-06 13:29
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