Seaside Lunch in My Father's Hometown
Ingredients: baby squid, belt fish, Spanish mackerel, seaweed, spinach · 30 min cook time · 415kcal · ~₩24,650
Ingredients
200g baby squid, 2마리 belt fish, 2마리 Spanish mackerel, 100g seaweed, 100g spinach, 100g soybean sprouts, 1큰술 garlic, 1개 green onion, 1큰술 soy sauce, 1큰술 sesame oil, 1작은술 sesame seeds, 1큰술 hot pepper paste, 1큰술 soybean paste, 1큰술 honey, 1큰술 vinegar, 1꼬집 salt, 1작은술 hot pepper flakes, 2개 green chili pepper, 2개 red chili pepper, 50g chrysanthemum greens
Instructions
1. Clean the belt fish by removing the head and intestines. Cut into pieces.
2. Clean the Spanish mackerel by removing the head and intestines. Fillet the fish.
3. Season the fish fillets with salt.
4. Blanch the seaweed in boiling water for 30 seconds to 1 minute until it turns green. Rinse with cold water.
5. Blanch the spinach in boiling water. Rinse with cold water.
6. Blanch the soybean sprouts in boiling water. Rinse with cold water.
7. Chop the blanched spinach and seaweed.
8. Prepare the seaweed salad: Combine chopped seaweed, minced garlic, chopped green onion, soy sauce, sesame oil, sesame seeds, hot pepper paste, soybean paste, honey, and vinegar. Mix well.
9. Prepare the spinach salad: Combine chopped spinach, minced garlic, chopped green onion, soy sauce, sesame oil, and sesame seeds. Mix well.
10. Prepare the soybean sprout salad: Combine blanched soybean sprouts, salt, hot pepper flakes, and sesame oil. Mix well.
11. Prepare the fish stew: Add fish, sliced onions, spicy seasoning, green chili peppers, red chili peppers, and green onions to a pot. Cover and cook.
12. Add chrysanthemum greens to the fish stew and cook until done.
13. Serve the raw baby squid and Spanish mackerel fillets with lettuce and dipping sauces.
Source: Watch the original video