Sweet potato stem kimchi braised early sweet potato pure fish br
Make braised fish with the sweet potato stem kimchi you put at home and try it~~The taste of the fish is cut on the stem of the sweet potato, so there is no separate rice thief.
2 serving
Within 30 minutes
음식산책foodwalk
Ingredients
  • the early years
    2ea
  • a sweet potato stalk
    300g
  • Radish
    150g
  • Tofu
    1/2piece
  • Red pepper powder
    2TS
  • Fish soy sauce
    1TS
  • crushed garlic
    1/2TS
  • Water
    400ml
  • Cheongyang red pepper
  • leek
Cooking Steps
STEP 1/11
Put the trimmed yellow corvina in the flesh water and soak it for about 10 minutes.
STEP 2/11
Cut the tofu into squares and cut the radish into semicircles.
STEP 3/11
Cut green onions and cheongyang peppers diagonally.
STEP 4/11
Please prepare sweet potato stem kimchi, too.
STEP 5/11
Put the sweet potato stem kimchi and radish in a bowl, add 1 tablespoon of red pepper powder, and coat it evenly with red pepper powder evenly.
STEP 6/11
Place radish and sweet potato stem kimchi in a pot and pour flesh water.
STEP 7/11
Close the lid and boil the radish and sweet potato stem kimchi for 10 to 15 minutes until they are fully cooked.
STEP 8/11
Season with minced garlic and fish sauce.
STEP 9/11
Add yellow corvina and tofu right away, sprinkle red pepper powder, and boil for another 5 minutes.
STEP 10/11
Add Cheongyang pepper and green onion and turn off the heat as soon as you are out of breath, and the spicy and spicy sweet potato stem kimchi stew is completed.
STEP 11/11
Transfer the braised sweet potato stem kimchi to a bowl.
Even if it's not yellow corvina, it's delicious to cook sweet potato stem kimchi with mackerel or hairtail and other kinds of fish. Flesh water or coffee water (black) is good to get rid of the fishy smell.
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