[Hanolle] Frozen Jeju Silver hairtail Fish (4pcs)/한올레 냉동 제주 은갈치 4개입(1팩) 400~450g

Description

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Product Description:
The Jeju Silver Hairtail Fish, locally known as "Jeju Eungalchi," is a prized seafood delicacy hailing from the pristine waters surrounding Jeju Island, South Korea. Renowned for its unique, tender texture and delicate flavor, this fish is a staple in Korean cuisine and is highly sought after by seafood enthusiasts worldwide.

Key Features:

Premium Quality: Sourced directly from the clean and nutrient-rich waters of Jeju Island, ensuring the highest quality and freshness.
Rich in Nutrients: A great source of protein, omega-3 fatty acids, and essential vitamins and minerals, promoting overall health and well-being.
Versatile Use: Ideal for grilling, braising, steaming, or making traditional Korean dishes such as Galchi Jorim (braised hairtail fish) or Galchi Gui (grilled hairtail fish).
Distinctive Taste: Offers a mild, sweet flavor with a tender, flaky texture that pairs well with a variety of seasonings and sauces.
Packaging:

Frozen for Freshness: Packaged and frozen immediately after catch to preserve the natural flavor and nutrients.

■ Ingredients

• Hairtail: 1 fish
• Rice Water: adequate amount
• Radish: 1/4 piece
• Onion: 1/2 piece
• Green Onion: 1 stalk
• Cheongyang Chili Pepper: 1
• Red Chili Pepper: 1
• Anchovy Kelp Stock: 600ml
• Salt: a bit
• Gochujang - 1 tablespoon
• Red Pepper Powder - 2 tablespoons
• Sugar - 0.5 to 1 tablespoon
• Minced Garlic - 1 tablespoon
• Soy Sauce - 2 tablespoons
• Soju - 1 tablespoon
• Doenjang - a bit
• Pepper - a bit

■ How to Cook

• First, clean the hairtail thoroughly under running water, then soak it in rice water for about 10 minutes. *I used pre-cleaned hairtail, so there was no need for additional cleaning. If the innards or fins have not been cleaned, please clean them before soaking in rice water.

• Cut the radish (1/4 piece) into thick half-moon slices.

• Slice the green onion (1 stalk) and the green and red chili peppers (1 each) diagonally.

• Slice the onion into slightly thick strips.

• Prepare the seasoning by mixing:

  • 1 tablespoon of gochujang
  • 2 tablespoons of red pepper powder
  • 0.5 to 1 tablespoon of sugar
  • 1 tablespoon of minced garlic
  • 2 tablespoons of soy sauce
  • 1 tablespoon of soju
  • A bit of doenjang
  • A bit of pepper

• Place the thick half-moon sliced radish at the bottom of a pot and put the hairtail on top.

• Pour 600ml of anchovy kelp stock into the pot.

• When the stock starts to boil, add the seasoning and the sliced onion.

• Reduce to medium-low heat and simmer until the radish is cooked through. *Check the taste, and if it is bland, add a bit of salt.

• Finally, add the diagonally sliced green onion and chili peppers and let it simmer for a while to complete the Baek Jong-won’s Braised Hairtail. The broth is spicy and refreshing, the radish is well-seasoned and delicious, and the hairtail is savory and mild, making this dish very tasty.