Корейская тушеная скумбрия и жареные перцы рецепт Korean braised mackerel and fried peppers 고등어조림

Корейская тушеная скумбрия и жареные перцы рецепт Korean braised mackerel and fried peppers 고등어조림


Korean Braised Mackerel (Godeungeo-jorim) and Fried Peppers recipes. Korean Braised Mackerel (Godeungeo-jorim) and Fried Peppers recipes. Today we are cooking mackerel. The smell of this fish is strong. The smell of this fish is strong. But because of the sauce it will not be a problem ^^ But because of the sauce it will not be a problem ^^ Ingredients for 2 servings: 1 mackerel, 1 radish, 1 onion, 3 chili peppers, 3 green onions, 1 garlic, soy sauce 4 tbsp, ground red pepper 1 tbsp, sugar 1 tbsp, chili paste (Kochujang) 0,5 tbsp, soybean paste (Miso paste) 0.5 tbsp, black pepper (a little), water. ground red pepper 1 tbsp, sugar 1 tbsp, chili paste (Kochujang) 0,5 tbsp, soybean paste (Miso paste) 0.5 tbsp, black pepper (a little), water. 1 mackerel Rinse the fish thoroughly inside and out. Rinse the fish thoroughly inside and out. Remove all black particles and blood stains. Remove all black particles and blood stains. Remove all black particles and blood stains. Cut the fish into 3-4 large pieces. Cut the fish into 3-4 large pieces. Cut the fish into 3-4 large pieces. 1 radish You can use red radish or daikon radish. You can use red radish or daikon radish. Cut into large pieces. You can substitute radishes for potatoes. 1 onion 1/4 leave for the sauce. The rest is cut into half rings. The rest is cut into half rings. 3 chili peppers Cut into rings. Cut into rings. 3 green onions Cut into 2 cm pieces. 1/4 of onion Grind in a blender. Grind in a blender 1 garlic too. Grind in a blender 1 garlic too. Grind in a blender a little of ginger too. Grind in a blender a little of ginger too. Grind in a blender a little of ginger too. Ginger has the ability to eliminate unpleasant odors. Ginger has the ability to eliminate unpleasant odors. soy sauce 4 tbsp soy sauce 4 tbsp “godeungeo-jorim” is braised mackerel and radish in soy sauce based broth. ground red pepper 1 tbsp ground red pepper 1 tbsp sugar 1 tbsp chili paste (Kochujang) 0,5 tbsp soybean paste (Miso paste) 0.5 tbsp soybean paste (Miso paste) 0.5 tbsp Mix it well. black pepper (a little) Add all that grind in a blender. Add all that grind in a blender. Mix it well and set a side for a while. Mix it well and set a side for a while. Place the radish (potato) on the bottom of a deep boiling pot. Place the radish (potato) on the bottom of a deep boiling pot. Place the radish (potato) on the bottom of a deep boiling pot. I love not only the fish but also the cooked radish. The texture of the cooked radish is soft, juicy, and a little sweet and salty. The texture of the cooked radish is soft, juicy, and a little sweet and salty. water Water should cover radishes. Boil over high heat up to 80% readiness of radish. Boil over high heat up to 80% readiness of radish. Now let’s do stuffed peppers. We will need non-spicy long peppers. We will need non-spicy long peppers. Also, peppers must be large. Ingredients for 2 servings: 2 large and non-spicy chili peppers, ground beef 100g, 2 eggs, 1/4 onion, Ingredients for 2 servings: 2 large and non-spicy chili peppers, ground beef 100g, 2 eggs, 1/4 onion, carrots (a little), 3 pods of green onions, ginger powder (a little), potatoe strach, black ground pepper and salt. carrots (a little), 3 pods of green onions, ginger powder (a little), potatoe strach, black ground pepper and salt. 2 large and non-spicy chili peppers Cut in half. Cut in half. Peel the peppers inside. Tip! Use a small spoon as a tool. Tip! Use a small spoon as a tool. All these internal particles and seeds give bitterness. All these internal particles and seeds give bitterness. All these internal particles and seeds give bitterness. 1/4 onion 1/4 onion Grind in a blender. carrots (a little) Grind in a blender. Since this is a filling, all parts must be very small for quick cooking. Since this is a filling, all parts must be very small for quick cooking. Since this is a filling, all parts must be very small for quick cooking. 3 pods of green onions into rings. 3 pods of green onions into rings. ground beef 100g Add everything ground in a blender. Add everything ground in a blender. green onions Salt it. black ground pepper ginger powder (a little) Ginger has the ability to eliminate unpleasant odors. Ginger has the ability to eliminate unpleasant odors. Mix it well with your hands. Press it a little too. The filling is ready. Stuff the peppers. The filling is ready. Stuff the peppers. Press down the mass to fill the space well and completely. Press down the mass to fill the space well and completely. Press down the mass to fill the space well and completely. But be careful not to break the pepper! But be careful not to break the pepper! The filling should not push out much. The filling should not push out much. Press well and it will not fall out later. Press well and it will not fall out later. Next we will create an egg cover for coating. Next we will create an egg cover for coating. Next we will create an egg cover for coating. It takes time but the result is well worth the effort! It takes time but the result is well worth the effort! It takes time but the result is well worth the effort! all stuffed all stuffed 2 eggs Shake it. Shake it. Salt it. Sift on peppers potato (corn) starch. Sift on peppers potato (corn) starch. Sift on peppers potato (corn) starch. Sift on peppers potato (corn) starch. Do it on both sides. Do it on both sides. Do it on both sides. Do it on both sides. Do it on both sides. Shake off excess. Shake off excess. Shake off excess. Fill the egg mixture with helping hands. Fill the egg mixture with helping hands. Fill the egg mixture with helping hands. Then roll the peppers in the egg mixture. Then roll the peppers in the egg mixture. Then roll the peppers in the egg mixture. During this time, radish boiled. During this time, radish boiled. Lay mackerel. Lay mackerel. Press the notched pieces a little while laying. Press the notched pieces a little while laying. Press the notched pieces a little while laying. Then in the process of cooking, they will not open. Then in the process of cooking, they will not open. Then in the process of cooking, they will not open. Then in the process of cooking, they will not open. Lay all the sauce. Lay all the sauce. Lay all the sauce. Because of the sauce mackerel will not be dry. Because of the sauce mackerel will not be dry. onion Half of amount of chili peppers and green onions. Half of amount of chili peppers and green onions. Boil over high heat spreading the sauce with a spoon. Boil over high heat spreading the sauce with a spoon. Boil over high heat spreading the sauce with a spoon. Boil over high heat spreading the sauce with a spoon. Mackrel should be braised in this sause. Mackrel should be braised in this sause. Water should be reduced by half. Water should be reduced by half. When this happens that dish is ready. When this happens that dish is ready. Heat the frying pan with vegetable oil. Heat the frying pan with vegetable oil. Lay the peppers stuffed down for frying. Lay the peppers stuffed down for frying. Lay the peppers stuffed down for frying. Lay the peppers stuffed down for frying. Fry on medium heat. First, fry the peppers on one side. First, fry the peppers on one side. First, fry the peppers on one side. The filling should be done and the outside should not be burnt. The filling should be done and the outside should not be burnt. The filling should be done and the outside should not be burnt. Turn the peppers over. The outer side should be golden brown. The outer side should be golden brown. The outer side should be golden brown. The outer side should be golden brown. It is better to turn the peppers several times. It is better to turn the peppers several times. It is better to turn the peppers several times. It is better to turn the peppers several times. Cut the pepper to check whether it is ready or not. Cut the pepper to check whether it is ready or not. Cut the pepper to check whether it is ready or not. On medium heat the dish is cooked for about 20 minutes. On medium heat the dish is cooked for about 20 minutes. Stuffed peppers are ready. Thanks for watching. Enjoy your meal! Thanks for watching. Enjoy your meal!

One thought on “Корейская тушеная скумбрия и жареные перцы рецепт Korean braised mackerel and fried peppers 고등어조림”

  1. Это что за свиньи хрюкают? Это кто то так ест? Пиздец,,,фуууу

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