[Hanolle] Frozen Jeju Mackerel Fillet 180g / 한올레 냉동 제주 고등어살 180g

Product Description: Experience the exquisite taste of Jeju Island with Hanolle Frozen Jeju Mackerel Fillet (160~180g). Known locally as "Jeju Eungalchi," this prized seafood delicacy is harvested from the pristine waters surrounding Jeju Island, South Korea. Renowned for its unique, tender texture and delicate flavor, this mackerel fillet is a staple in Korean cuisine and a favorite among 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: Packed with protein, omega-3 fatty acids, and essential vitamins and minerals for promoting overall health and well-being. Versatile Use: Perfect for grilling, braising, steaming, or preparing traditional Korean dishes like grilled or braised mackerel. Distinctive Taste: Offers a mild, sweet flavor with a tender, flaky texture that complements various seasonings and sauces. Packaging:

Frozen for Freshness: Immediately frozen to preserve natural flavors and nutrients, ensuring optimal freshness upon thawing and cooking.

■ Ingredients:

• Mackerel (1 fish)
• Radish (595g)
• Green Onion (1 stalk)
• Ginger (20g)
• Water (2 cups)
• Miso Paste (4 tablespoons)
• Cooking Wine (4 tablespoons)
• Rice Wine (4 tablespoons)
• Sugar (1 tablespoon)
• Red Pepper Powder (1 tablespoon)

■ How to cook:

1. Cut the Radish: Cut the radish (595g) into diagonal slices.

2. Using Fish Bones: Use the whole mackerel with bones for better flavor. The bones enhance the broth's taste. Lay the sliced radish at the bottom of a pot.

3. Grilling Green Onion: Grill the green onion to bring out its natural sweetness and intensify its flavor. Even when added to soup, the diagonally sliced green onion retains its texture and adds great taste.

4. Flavor with Miso Paste: Add miso paste for a sweet and smooth flavor in the mackerel stew. Enjoy this delightful dish with your family.

5. Adding Ginger: Add ginger to eliminate the fishy smell and complement the miso paste. Pour enough water to cover the radish, add sliced ginger (20g), and bring it to a boil.

6. Adding Spiciness: For a spicier taste, mix in 1 tablespoon of sugar and 1 tablespoon of red pepper powder.

7. Mixing Seasonings: Mix 4 tablespoons of rice wine, 4 tablespoons of cooking wine, and 1 tablespoon of red pepper powder.

8. Grill the Green Onion: In a heated pan, grill 5cm-long pieces of green onion (1 stalk) until they are charred.

9. Prepare the Miso Paste Seasoning: Mix 4 tablespoons of miso paste to make the seasoning.

10. Adding Mackerel: Once the water boils, add the mackerel to the pot.

11. Adding Grilled Green Onion: Add the grilled green onion to the stew for added sweetness and flavor. Cook slowly over medium-low heat to allow the white part of the green onion to soften.

12. Add the Seasoning: Add the prepared seasoning to the pot.

13. Boiling the Fish: Add the fish to the boiling water to coagulate the protein and prevent it from falling apart easily. Add the mackerel later in the process.

14. Simmer with Grilled Green Onion: Simmer the stew with the grilled green onion until it is fully cooked.

15. Cooking Tips: Cover the pot with a lid or foil to prevent the seasoning from overflowing and to ensure even distribution of flavors.