Overview: A segment of the television program Altoran, broadcast on Maeil Broadcasting Network (MBN), highlighted specific culinary techniques for braised semi-dried pollock. Chef Jang Ho-jun and actor Lee Han-wi visited a restaurant in Cheonan to uncover the secrets behind the dish, where the owner identified Salt, Cooking Wine, and Soju as the essential components for the recipe.
The Full Story
Upon arriving in Cheonan, Chef Jang Ho-jun and Ahn Seonghun sought recommendations from residents regarding side-dish restaurants. They located a Korean set-meal establishment run by an owner who has operated the shop for 55 years. The owner explained that she started making glutinous rice on her birthday when it was delicious, which became popular during her business tenure. She noted that a bowl of rice cost 30 won when she first began.
The recipes for seasoned amaranth greens and braised semi-dried pollock were obtained after Ahn Seonghun performed a trot talent act. For the amaranth greens, the owner utilized earthenware jars containing doenjang made herself, which was four years old. She added garlic, ginger, and sea salt ground in a mortar and pestle. The final step involved mixing sesame oil and perilla oil in a one-to-one ratio.
Regarding the braised semi-dried pollock, Chef Jang Ho-jun explained that Soju removes the fishy odor while cooking wine tenderizes the meat. Salt provides firmness and balances the seasoning. He noted there is no need to use extremely fresh fish, as the owner left it soaking for about 30 minutes. The stock was made with kelp, dried gizzard shad, anchovies, ginger, onion, and green onion, simmered for a long time to preserve flavor.
Consumer Takeaway
This segment demonstrates the versatility of Soju beyond drinking, specifically its application in removing fishy odors and enhancing meat texture in traditional Korean cuisine. The recipe relies on specific techniques such as blanching greens for about one minute and using aged doenjang for seasoning.
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