[Hanolle] Frozen Jeju Red Horsehead(Salted)280g / 한올레 냉동 제주 옥돔 280g

Product Description: Delight in the exquisite flavors of Jeju Island with Hanolle Frozen Jeju Red Horsehead (Salted) 280g. This premium seafood selection, also known as "Jeju Hongdom," is harvested from the pristine waters surrounding Jeju Island, South Korea. Celebrated for its savory salted taste and firm texture, Jeju Red Horsehead is a beloved delicacy in Korean cuisine, cherished by seafood enthusiasts around the globe.

Key Features:

Authentic Flavor: Offers the distinctive salted flavor that characterizes Jeju Red Horsehead, providing an authentic culinary experience. Premium Quality: Directly sourced from the unpolluted waters of Jeju Island, ensuring freshness and exceptional quality. Nutrient-Rich: Abundant in essential proteins, omega-3 fatty acids, and vital vitamins and minerals for a wholesome dining experience. Versatile Usage: Ideal for grilling, pan-frying, or adding to traditional Korean dishes like stews and soups. Packaging:

Frozen Freshness: Flash-frozen immediately after harvesting to preserve its natural flavors and nutrients, maintaining peak freshness until preparation.

■ Ingredients:

• Horse-head Fish: 2
• Minced Garlic: 2 tablespoons
• Red Chili Peppers: 2
• Water: 4 cups
• Plum Extract: 1 tablespoon
• Cooking Wine: 2 tablespoons
• Radish: Half a piece
• Cheongyang Chili Peppers: 3
• Soy Sauce: 1 cup
• Sugar: 2 tablespoons
• Pepper: a little
• Minced Ginger: 1 tablespoon

■ How to cook:

• Slice the radish into approximately 1 cm thick pieces and arrange them in a pot. Thin slices cook faster and are the perfect thickness for eating.

• Add 1 cup of soy sauce and 4 cups of water to the pot and cook the radish first. Cooking the radish separately ensures that the fish won’t break apart or get disintegrated since it cooks at a different rate.

• Add the green and red chili peppers. If you prefer less spice, you can omit the Cheongyang chili peppers. Cook the radish until it's slightly tender but not too mushy.

• While the radish is cooking, prepare the seasoning. Mix 2 tablespoons of minced garlic, 2 tablespoons of sugar, 1 tablespoon of plum extract, 2 tablespoons of cooking wine, a pinch of pepper, and 1 teaspoon of minced ginger. Add the seasoning to the pot once the water starts boiling.

• When the radish is slightly tender, add the red tilefish and simmer together.

• As the fish is almost cooked, add a splash of vinegar to help remove the fishy odor.

• Simmer until the soy sauce seasoning lightly coats the fish. Be careful not to cook too long, as the fish can break apart and become difficult to eat.

• The dish should be mildly salty and perfect as a side dish with rice. The completed soy sauce-braised fish is ready!

• Honestly, I don’t cook fish often because of the smell and preparation. However, preparing it as a braised dish adds a different flavor and makes it a unique side dish compared to just grilling.