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Episode 515 (Recipe of President Kim Soon-hee, who makes a table full of pollack, the beauty on the dining table): [Dongtae Jeon-gol] ▶Dongtae Jeon-gol *Basic ingredients: Dongtae, Dongtae liver, 2 handfuls of kelp, 2 handfuls of milt, 100g of bean sprouts, tofu, half an onion, 1 tbsp. salt, 2 tbsp. minced garlic, 2 tbsp. aged seasoning sauce *Broth ingredients: 1 radish, 2 sheets of kelp, 1 onion, 5 stalks of green onion, 1 cup of red pepper seeds *Seasoning ingredients: 1 ladle of red pepper paste, 9 ladles of red pepper powder, 1 ladle of Cheongyang red pepper powder, vegetable stock (*Adjust the amount of vegetable stock depending on the consistency) ▶How to make Dongtae Jeon-gol 1. Remove the fins, scales, mouth, gills, gallbladder, and black membrane from the Dongtae, and cut into bite-size pieces. Wash the cleaned Dongtae in cold water while mixing. Press the blood collected in the head of the pollack with your thumb to cleanly remove it. Store the kelp, milt, and liver that come out during washing separately. (*Wash the pollack in 3 steps) 2. Boil the radish cut into large pieces, onion cut in half with the skin on, green onion, and red pepper seeds in a pot for 1 hour. Boil for 1 hour, then add 2 sheets of kelp and boil for 20 more minutes. Take out all the ingredients except the radish. 3. Make a seasoning sauce by adding red pepper paste, red pepper powder, Cheongyang red pepper powder, and vegetable stock and let it age in the refrigerator for a day. 4. Put the bean sprouts and sliced onions in a stew pot, add the cleaned pollack and tofu, season with salt, and add the minced garlic, aged seasoning sauce, milt, and milt. Pour the cooked radish and vegetable stock and boil, then add the liver and boil for 2-3 minutes to finish. (*After adding the liver, adjust the boiling time according to the strength of the fire and the degree of cooking of the ingredients) Altoran Episode 515 Dongtae Jjigae #HomecookedMeal #Chef #Recipe #Cooking