Jeon-style stir-fried sea cucumber with garlic.
Fermentation & PicklingIngredients
- 4 kg of raw oysters.
- 5 tablespoons of coarse salt (for the initial brining process).
- 1. Finely chopped onion: 3 tablespoons.
- 3 tablespoons of minced garlic.
- 2 tablespoons of finely chopped green chili peppers.
- Anchovy fish sauce, 2 tablespoons.
- 5 tablespoons of plum syrup.
- 5 tablespoons of Cheongju (Korean rice wine).
- 2 cups of gochugaru (Korean chili powder).
Instructions
For every 1 kg of abalone, add 1 tablespoon of salt and gently rub it in while washing. Then, place the abalone in a sieve to drain the water.
For every 4 kilograms of abalone, mix in 5 large tablespoons of coarse salt and place it in a container. Then, age the abalone in the refrigerator for 5 to 7 days.
The broth produced after aging may have a slightly bitter taste from the Korean radish, so it's best to strain it separately and use it as a base for sauces or seasonings, or simply separate it.
In a bowl with aged kimchi, combine finely chopped onion, garlic, green chili peppers, fish sauce, plum syrup, rice wine, and gochugaru (Korean chili powder). Then, mix well with the Korean radish.
When storing ingredients in a container, placing dried kelp on top can be effective in preventing mold and preserving the flavor.