野菜炒め（ナスのみそ炒め）｜管理栄養士:関口絢子のウェルネスキッチンさんのレシピ書き起こし
Registered dietitian: Ayako Sekiguchi's wellness kitchen Time required : 20minutes
Boiled mackerel ｜ KONKON TV [Korean food]'s recipe transcription
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Ingredients
- mackerel : 2 animals
- onion : 1/2 piece
- Japanese leek : One
- Radish : 1/4
- (A) Miso : 1 tablespoon
- (A) Pepper powder : 3 tbsp
- (A) Chopped garlic : 2 tablespoons
- (A) Grated ginger : 1/2 tbsp
- (A) Salt : 1/2 tbsp
- (A) Gochujang (Korean brand) : 1 tablespoon
- (A) Soy sauce : 4 tbsp
- (A) Sake : 1 tablespoon
- (A) Plum extract : 1 tablespoon
- (A) Syrup : 2 tbsp (2.5 tbsp if no plum extract)
- water : 500ml
- kelp : 1 sheet
Time required
45minutes
Procedure
-
1)
Preparation of materials
00:48
Cut the mackerel in half, cut the radish into half-moons with a width of 1.5 cm, slice the onions into thin slices, and cut the green onions into small pieces of about 3 cm.
-
2)
Stew
01:11
Spread radish in a pan, add kelp and water, and simmer on medium heat for 15 minutes.
Mix all of (A) to make miso sauce. -
3)
Season
03:06
Take out the kelp.
Add mackerel, miso sauce, and onions in that order, cover and simmer on medium low heat for 20 minutes. -
4)
Finish
04:42
Add green onions and simmer for another 5 minutes to complete.
Point
・ Simple recipe of Korean classic home-cooked mackerel boiled "Kodung Ochorim".
・ Be sure to use Korean brand gochujang.
・ If you don't have kelp, you don't have to add it.
・ If you do not have plum extract, increase the amount of starch syrup to "2.5 tbsp".
・ When adding mackerel and simmering, sprinkle miso sauce with a spoon and then simmer to make the taste spread and delicious.
・ Even while boiling, it is good to sprinkle the broth on the whole so that the taste is spread.
・ Recommended because it goes well with white rice and Korean seaweed.
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