8 cl Garlic; up to 10, minced
1 ts Ginger; peeled, minced
1/4 c Soy sauce
1 tb Korean hot pepper flakes
-(gochi-garu)
1 ts Sugar
1 lb Fresh beltfish (galchi) or
-mackerel -OR-
1 lb Frozen beltfish; thawed in
-the refrigerator
8 oz Korean radish (mu) or
-daikon; peeled and sliced
-into 1/4" thick disks
1 md Onion; sliced
1 1/2 c Water
1 Scallion; thinly sliced on
-the diagonal
1 Green Korean chili pepper
-(cheong-gochu); stemmed and
-thinly sliced on the
-diagonal
1 Red Korean chili pepper
-(hong-gochu); stemmed and
-thinly sliced on the
-diagonal
Flavored with aromatics and cooked with vegetables, this fish side
dish comes with a broth that is satisfying and hearty. You can scoop
the flesh from the fish with a spoon--it will come away from the
bones easily. In Korea, this kind of dish is known as a "rice thief"
(hapdoduk)--it goes so well with rice that it makes the rice
disappear as though it were stolen.
So named because it resembles a long belt, beltfish is also known as
hairtail. It is popular in Korea but less well known here. Fresh
mackerel is a good substitute that's widely available.
Combine garlic, ginger, soy sauce, hot pepper flakes, and sugar in a
small bowl.
If using whole fresh fish, remove the head and guts and snip off the
fins, or ask your fishmonger to do this. Cut the fish into 3" pieces
(frozen fish will have already been cut). Rinse the fish under cold
running water and pat dry.
Arrange the radish disks in the bottom of a large heavy skillet.
Arrange the onion slices over the radish. Place the fish pieces on
top and spoon the seasoning mixture over the fish. Add the water,
cover, and cook over medium heat for 25 minutes.
Uncover the pan and turn the heat up to high. Scatter the scallion and
chili peppers over and around the fish. Cook, uncovered to allow some
of the broth to evaporate, for 7 to 10 minutes. Occasionally spoon
some of the broth over the top of the fish to season it evenly.
Remove from the heat and serve.
Recipe by Maangchi's Real Korean Cooking by Emily Kim, 2015
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