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Korean Braised Pollock (Kodari Gangjeong)

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 60 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Fish

    • 4 whole pollock

  • Seasoning

    • 2 small cups soy sauce
    • 2 small cups corn syrup
    • 2 small cups cooking oil
    • 1 small cup plum extract
    • 3 tbsp red chili powder
    • 🧄 1 tbsp minced garlic
    • 3 green chilies
    • 🧅 A small amount chopped green onion
    • A small amount sesame seeds
    • A small amount black pepper

PASSOS

1

Trim the fins of the pollock and clean thoroughly to remove impurities.

2

Cut the cleaned pollock into bite-sized pieces.

3

In a wide pan, add cooking oil, soy sauce, corn syrup, chili powder, plum extract, green onion, garlic, black pepper, and green chilies. Bring to a boil.

4

Add the pollock pieces to the boiling sauce and coat them lightly with the sauce. Avoid stirring too much.

5

Continue simmering. As the pollock releases water, baste the uncovered areas with the sauce repeatedly using a spoon.

6

When the sauce thickens and becomes sticky (due to the corn syrup), gently flip the fish pieces occasionally. Sprinkle sesame seeds, turn off the heat, and let it cool.

NUTRIENTES

Por 1 Porção

🔥

250

Calorias

  • 20g
    Proteína
  • 15g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh pollock for the best flavor.Adjust chili powder and green chilies to control spice level.Serve with steamed rice for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.