Ingredient:
400g of loach,
5 cups of water,
10 slices of garlic,
1 tablespoon of soybean paste,
5 tablespoons of rice wine,
1 to 2 chungyang peppers,
dried radish greens
To prepare:
Sprinkle 2 tablespoons salt on loach and rinse 15 minutes later.
Chop the red pepper and chop the cheongyang pepper and green onion into large pieces.
Boil the siraegi and season with 3 tablespoons of miso, soy sauce, and chopped red pepper.
| Cooking Method |  |
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| 1) Boil loach, 4 cups of water, 3 garlic cloves, 2 tablespoons of Cheongju, and 1 tablespoon of miso. | Close | 20 minutes | 110°C |  |
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| 2) Add 7 pieces of garlic and chungyang red pepper and blend finely. | Close | 1 minutes | 0°C | 10 | |
| 3) Boil the remaining 4 cups of broth and dried radish greens in reverse rotation. | Close | 15 minutes | 110°C | |
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| 4) Add green onion and boil it more, then sprinkle perilla powder and pepper. | Close | 5 minutes | 110°C | |
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