This column contains easy recipes that even beginners can easily make with not hard-to-find but common ingredients that will always exist when you open your refrigerator, and it will be a great culinary guide to convey sophisticated taste of home-made meals.[Editort's note]
Spanish Mackerel 150g
3 cloves of garlic
Green onion slice
2 tablespoon soy sauce
2 tablespoons water
2 tablespoon rice wine
Jo Art(Mihyang, Mirim) 1 tablespoon
1 tablespoon sugar
1 ta blespoon starch syrup(1 tablespoon lemon green)
How to Cook
1. Purchase a trimmed Spanish Mackerel, rinse under running water, briefly rinse in
vinegar water, dry and season(check for thorns).
2. Wash green onions and prepare, and prepare garlic and ginger on the side.
3. Spread oil in a frying pan and cook the prepared Spanish Mackerel back and forth, and take it out on a plate for a while.
4. Put soy sauce, water, rice wine, coarse art, sugar, garlic, and ginger slice in a frying pan, and when it boils, add the simmered mackerel to make it shine(If you want a thick sauce, add starch powder to the water). You can also bake while layering teriyaki sauce.
5. Serve green onions or, if there is lemon green in the refrigerator, add teriyaki
sauce to give it a fragrant sweet taste.
Cooking Master's Secret
- How to care for Spanish Mackerel: In Spanish Mackerel, cut the head and fins, take out the intestines, wash the whole, and dry them with a kitchen towel. After removing the belly and thorns, knit 3 sheets around the bone.
- ‘Teri’ means shiny or glossy, and ‘yaki’ means grill.
- You can also use commercial teriyaki sauce.
- Instead of Spanish Mackerel, you can make it with salmon, beef, chicken, or vegetables.
Mi Ran Park: Korean cooking master(대한민국 한식대가), DaeBok company vice president