Ttukdak Hyung's Horaegi Tongjjim

Name: Ttukdak Hyung's Horaegi Tongjjim
Cook time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Korean
Ingredients: horaegi (to taste); soju 1-2 tbsp; water (to taste)

Whole horaegi steamed in a steamer to remove fishiness with soju, then steamed for exactly 7 minutes to keep it moist and enjoy the rich flavor of the innards.

15 min Difficulty Very easy drinking snack

Main ingredients

horaegi soju

Ingredients needed 2 servings

horaegi (to taste)

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horaegi

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soju 1-2 tbsp

water (to taste)

Recipe

Since the horaegi will be cooked whole, do not remove the innards. Wash only the outside under running water until clean.
Pour water into a pot, place a steamer basket, and bring to a boil until steam rises.
Arrange the washed horaegi on the steamer basket without overlapping.
Evenly sprinkle soju over the horaegi to eliminate fishy and gamey smells.
Close the lid tightly and steam over high heat for exactly 7 minutes. Remove and serve.

Lightly wash the horaegi under running water.
Place the horaegi on a steamer that has been brought to a boil, then drizzle with soju.
Cover and steam over high heat for 7 minutes to finish.

Cooking tips

If you steam the horaegi for too long, it will shrink excessively and become tough, so it's crucial to keep the cooking time to exactly 7 minutes.
Do not discard the rich broth left in the pot after steaming; use it as a base for squid jjamppong ramyeon or similar dishes for an explosive flavor.

Recommended for

Those who love the rich, slightly bitter, and savory flavor of seafood innards.
Those who prefer super simple recipes that minimize prep work.

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