Jeonbokhoe.
⏱ 15min👥 1 servings
Ingredients
- At least one piece of clothing.
- A generous amount of coarse salt.
- Soy sauce, gochujang (Korean chili paste), wasabi (to taste).
Instructions
1
Sprinkle salt on the beef and let it sit for 2-3 minutes, then rinse with water.
2
Rub the surface of the Solo Jeon fabric to remove any debris.
3
Using a spoon, gently insert the tip between the skin and the flesh of the fish, starting from the front of the belly, to separate the flesh from the skin.
4
Carefully remove the bones (including teeth) and separate the internal organs.
5
The internal organs are blanched in boiling water for 8 seconds to remove any bitterness.
6
Cut shallow crosshatch marks on the surface of the seasoned beef (or pork) and then slice it into bite-sized pieces.
7
The shells are used as decorative elements and arranged on a plate.