Side Pannel
Braised Pollack (Puk-O Tchim)
Braised Pollack (Puk-O Tchim)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Seafood
Ingredients List
- 2 Dried pollack
Directions
SEASONING SAUCE
4 tb Soy sauce
2 tb Sugar
3 tb Minced green onion
1 1/2 tb Minced garlic
1/2 tb Sesame seed powder
1/2 tb Sesame oil
1/2 ts Pepper
1 tb Red pepper threads
(1) If using whole dried pollack, cut off head, tap lightly with mallet to
open cavity, and soak in water overnight. If using dried pollack fillet,
remove head and soak in water for 2 hours. (2) Mix ingredients for
seasoning sauce. (3) Remove bones from soaked pollack and cut off fins. Cut
into pieces 2 inches long and brush with sauce. Place seasoned pollack in
pan with 2 tablespoons water and top with red pepper threads. (4) Put on
cover and cook slowly over medium heat 10 minutes until little sauce
remains. by Bok Ryou Han Variation: *After brushing pollack pieces with
seasoning sauce, they can be broiled.
4 tb Soy sauce
2 tb Sugar
3 tb Minced green onion
1 1/2 tb Minced garlic
1/2 tb Sesame seed powder
1/2 tb Sesame oil
1/2 ts Pepper
1 tb Red pepper threads
(1) If using whole dried pollack, cut off head, tap lightly with mallet to
open cavity, and soak in water overnight. If using dried pollack fillet,
remove head and soak in water for 2 hours. (2) Mix ingredients for
seasoning sauce. (3) Remove bones from soaked pollack and cut off fins. Cut
into pieces 2 inches long and brush with sauce. Place seasoned pollack in
pan with 2 tablespoons water and top with red pepper threads. (4) Put on
cover and cook slowly over medium heat 10 minutes until little sauce
remains. by Bok Ryou Han Variation: *After brushing pollack pieces with
seasoning sauce, they can be broiled.
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