Pollock Gochujang Braise

Ingredients

1 tablespoon = 15 ml; 1 teaspoon = 5 ml. A bowl of rice is a serving measure, not a standardized cup.

How to cook

1. Prepare 200 g of boneless pollock after cleaning the bones and Skin or peel. Make sure no bones remain and cut into 3 cm pieces, then wipe off moisture.
2. Mix gochujang Korean chili paste, soy sauce, sugar, garlic, and water evenly to make the sauce. Slice onion thickly.
3. Put onion and pollock into cooking pot and pour in the seasoning sauce.
4. When boiling, reduce to medium-low heat, cover, and cook for 10~15 minutes. Reduce the time for the leaves Vegetables to prevent them from becoming mushy.
5. Check that the fish internal temperature reaches above 63°C. Cook until the flesh becomes opaque and flakes easily.
6. Open the lid and simmer for an additional 2~3 minutes so the seasoning is evenly absorbed. Turn off the heat before the bottom dries out.

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