TÓNG TAEGU KIMCHI
This is specialty kimchee that emphasizes the preservation of the whole stuffed fish. Usually 10 to 20 whole cods are preserved to be eaten during the 3 to 4 month cold season. Here, the whole cod is stuffed and cut into 4 parts.
Ingredients:
5 lb (2.5kg) fresh cod, left whole
8 oz (230g) coarse sea salt
1/3 cup crushed garlic
¼ cup crushed fresh ginger
½ cup red hot chili powder or to taste
¼ cup red hot chili flakes or to taste
¾ cup fish sauce
2 radishes, about 2 lb (1kg), julienned
4 scallions, cut into 2 in (5cm) lengths
½ cup minari, cut into 2 in (5cm) lengths
How to make:
1. Scale and rinse the cod. Make an incision from the head to the tail to open the fish from the back rather than the belly. The opening should reach the belly so that the fish can be spread open to remove the innards. Sprinkle the cod inside and out with 4 oz (115g) salt.
2. To make the stuffing, combine the garlic, ginger, chili powder and flakes, fish sauce, and 2 oz (60g) salt. Mix the radish, scallions, minari and toss with the seasonings. Stuff the fish full. Cut the fish into 4 equal parts, and place it in a container and cover. Keep covered and ferment for a minimum of 4 weeks in a cool spot.
3. If you like, rinse the fish intestines, liver and roe (if any) with cold water. Remove and discard the bitter green sac. 4. Mix the intestines with the last 2 oz (60g) salt and place in the container.
5. To serve, remove the cod as needed. Keep the remaining pieces of fish covered with the preserved innards. When the fish is finished, cut the preserved intestines into ½ in (1cm) bits and mix with the soaking liquid. It may be served as a side dish with seasonings such as scallions, sesame seeds and oil.
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