Kim Dae-seok's Ritual-Table Steamed Yellow Croaker

Name: Kim Dae-seok's Ritual-Table Steamed Yellow Croaker
Cook time: 70 min
Total time: 70 min
Yield: 3 servings
Cuisine: Korean
Ingredients: 3 medium-sized dried yellow croaker (buse yellow croaker); 1 egg (for yolk-only omelet); a small amount of red chili pepper

Secret recipe for steaming yellow croaker for holidays or ancestral rites—perfectly intact, without any fishy odor, and elegantly presented

1 hr 10 min Difficulty Easy Meat & mains

Main ingredients

yellow croakerred chili pepperegg

Ingredients needed 3 servings

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3 medium-sized dried yellow croaker (buse yellow croaker)

1 egg (for yolk-only omelet)

a small amount of red chili pepper

Recipe

Use pre-salted, semi-dried buse yellow croaker. Keep the fins intact as they are for ceremonial use, and carefully scrape off the scales before rinsing thoroughly under water.
For hygiene, briefly boil wooden chopsticks in vinegar water.
Place the prepared wooden chopsticks side by side in a steamer that is already producing steam, then lay the yellow croaker on top without overlapping.
Close the lid and steam over medium heat for about 12 minutes, based on medium-sized yellow croaker.
After 12 minutes, turn off the heat and do not open the lid. Let it rest for 30 minutes. During this time, the yellow croaker flesh becomes firm and elastic while maintaining its shape.
After resting, carefully remove the yellow croaker from the steamer without breaking it, and let it cool completely at room temperature for 30 minutes.
Arrange the cooled yellow croaker neatly on a serving plate, top with pre-prepared red chili pepper and a yolk-only omelet (yellow-white omelet), and your ceremonial yellow croaker dish is complete.

Place cleaned yellow croaker on wooden chopsticks previously disinfected in vinegar water inside the steamer.
Steam for 12 minutes, then turn off the heat and let it rest with the lid closed for 30 minutes to firm up the flesh.
Let the yellow croaker cool completely, then carefully remove it without breaking, and garnish with yolk omelet and red chili pepper.

Cooking tips

Placing chopsticks under the yellow croaker prevents the skin from sticking to the steamer and tearing during steaming.
Opening the lid immediately after turning off the heat can cause the yellow croaker to lose its shape, so always let it rest for 30 minutes with the lid closed to maintain its form.
For serving after rituals, lightly brush both sides with oil in a pan and add a touch of sesame oil, then grill for 2–3 minutes—this removes any fishy smell and enhances the rich, savory flavor.

Recommended for

Those who want to create a clean, elegant yellow croaker dish for holidays or ancestral rites.
People who have struggled with fish skin peeling off or shape collapsing when steaming.
Those who want to enjoy tender, non-fishy, rich-flavored yellow croaker.

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Kim Dae-seok's Ritual-Table Steamed Yellow Croaker

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Ingredients needed 🛒3 servings