Chef Kim Dae-seok's braised rockfish.
Braising⏱ 7min👥 2 servings
Ingredients
- 10 croakers (or rockfish).
- "No green onions, please."
- 1 green chili pepper.
- 1 red chili pepper.
- Half an onion.
- 200 ml of water.
- 2 tablespoons of gochugaru (Korean chili powder).
- 1 tablespoon of minced garlic.
- 3 tablespoons of soy sauce.
- 1 tablespoon of soup soy sauce (guk-ganjang).
- 2 tablespoons of soju.
- Doenjang (Korean fermented soybean paste), half a spoonful.
- 2 tablespoons of Jocheong rice syrup.
- 2 tablespoons of cooking oil.
- A small amount of black sesame seeds.
Instructions
1
Chop the green onions, green chili peppers, red chili peppers, and onions into bite-sized pieces.
2
In 200ml of water, mix together gochugaru (Korean chili powder), minced garlic, jin-ganjang (fermented soybean paste), guk-ganjang (soup soy sauce), soju (Korean distilled spirit), doenjang (fermented soybean paste), and jocheongssalyeot (a type of rice syrup) to create the seasoning mixture.
3
Heat two tablespoons of cooking oil in a pan and sear the mackerel briefly.
4
Place a slice of onion on top of the partially grilled mackerel and then pour over the sauce.
5
Place the remaining onions on top and simmer for 7 minutes, adding a bit of the broth but without covering with a lid.
6
Finally, sprinkle with toasted sesame seeds and serve.
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