Main ingredients
sauryeolgari cabbagegingergarlicdoenjanggochugarugochujangfermented anchovy saucemaesil syrupcheongjucooking winevinegarolive oilcheongyang chili pepper
Lee Hye-jung's Braised Saury with Eolgari Cabbage
A rice-stealing braise of plump saury and blanched eolgari cabbage simmered down in a savory doenjang sauce
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding 1 teaspoon of vinegar to the seasoning effectively eliminates the fishy smell of blue-backed fish.
- Drizzling olive oil at the end forms an oil film that adds gloss and prevents the flavor from changing when reheated.
- Don't add too much sugar so that the fish's own savory umami flavor comes through.
Recommended for
- Those who want to make a clean, savory braised fish without any fishy smell.
- Those who love the taste of fully cooked eolgari cabbage soaked in seasoning.
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