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Kodari Ssal Gangjeong
2017-10-30 | K-TASTE
조회 105
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Chef Yoo Jong-Ha's Delicious Rice Dish


[INGREDIENTS]

Rice Flour, Kodari (Half-dried Pollock)

1. Cut
Kodari

TIP: Remove tail and fins from the prepared Kodari.
TIP: Cut off gills with head and bone them thoroughly.

2. Coat
Rice Flour, Kodari

3. Deep Fry (170℃)
Cooking Oil, Kodari

TIP: Scoop out if the rice-coated Kodari chunks turn toasty brown after deep frying them at a temperature of below 170℃.

4. Marinate
Red Pepper Paste, Soy Sauce, Sugar, Sesame Seeds


[RECIPE]

1. Coat Kodari chunks with rice flour and deep fry them.

2. Mix the fried Kodari chunks well with the prepared marinade made with red pepper paste, soy sauce, sugar and starch syrup.


[Effects of Kodari (Half-dried Pollock)]

Low in fat but rich in amino acids such as methionine, Kodari (Half-dried Pollock) is very flavorful and offers a clean taste.

Here comes sweet, crispy and chewy Kodari Ssal Gangjeong (Half-dried Pollock Fried with Rice Flour Coating).
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