AI-generated imageGochujang-Seasoned Steamed Dried Croaker (4 servings)
A Korean side dish of steamed, deboned dried croaker flakes tossed in gochujang and ginger syrup. Serve in small portions due to its saltiness.
Ingredients
servings: 4 · Check ingredients
Steps
- 01
Thaw two dried croaker according to the package and soak in clean or rice-rinse water for 20–30 minutes in the refrigerator to reduce some salt.
- 02
Steam about 15 minutes, checking the thickest section reaches at least 63°C (145°F); steam longer if needed.
- 03
Cool enough to handle; remove skin, innards, head and all bones, and flake only the flesh.
- 04
Mix 45 g gochujang, 15 mL ginger syrup, 15 mL plum syrup and 5 mL sesame oil; gently combine with fish.
- 05
Top with scallions and sesame seeds, serve small portions with rice, and promptly refrigerate leftovers.
Helpful source links
Before you cook
Steam fish to an internal temperature of at least 63°C, remove all fine bones, check fish/soy/wheat/sesame allergens and watch salt intake. Refrigerate leftovers within two hours.
Allergens: FISH, SOY, WHEAT (may be in gochujang), SESAME
Image & source credits
AI-generated image.
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