어묵조림 원리
Braised Fish Cake
Blanch fish cakes 1 minute to remove excess oil, then braise in soy-water-sugar-chili-syrup sauce over high heat until the sauce completely reduces into a sticky glaze on each piece.
Eomuk-jorim (braised fish cake) is a quick banchan made by reducing fish cake pieces in a soy-chili-syrup glaze. The key is cooking until the sauce is almost completely absorbed, leaving a sticky, shiny coating.
핵심 요소
핵심 원리
Oil removal (blanching) → Sauce absorption (slow cooking at high temperature) → Glossy coating.
핵심 단계
- 1Blanch the fish cakes in boiling water for 1 minute to remove excess oil and preservatives.
- 2Cut the square fish cakes into bite-sized pieces, or use the cylindrical fish cakes as they are.
- 3Soy sauce (2 tablespoons) + water (4 tablespoons) + sugar (1 tablespoon) + corn syrup (1 tablespoon) + green chili pepper or gochugaru (1 tablespoon).
- 4Reduce the heat to medium-high and simmer for 3-5 minutes, until the sauce thickens slightly.
sauce
Soy sauce: 2 tablespoons; Water: 4 tablespoons; Sugar: 1 tablespoon; Corn syrup: 1 tablespoon.
숙성 시간
When almost all the sauce is used up, it's done – leaving some behind will make it bland.
blanching
Removes excess oil for enhanced sauce absorption.
같은 분류의 다른 기술
음식 예시
등록된 음식 예시가 없습니다.