| food | Food type | Main Ingredients | Take time | Serve |
| Korea |
Snacks |
fish |
40 Min |
1 place |
ingredient
- 220 grams QF FZ sea bass, cut into 2 pieces
- 50 grams, Safepack, crispy fried flour
- 50 ml clean water
- 1 gram ground white pepper
- 200 grams of tteokbokki flour
- 45 grams Aero Longan Honey
- 30 ml apple cider vinegar
- 1 gram salt
- 15 ml mirin
- 5 grams grated old ginger
- 15 grams fresh garlic, peeled and chopped
- 15 ml Japanese soy sauce
- 1 gram salt
- 1 gram ground white pepper
- 5 ml Aero sesame oil
- 50 grams of Japanese leeks, cut diagonally
- 1 gram white sesame
- 1 gram of seaweed
- 3 grams chopped green onions
Preparation
- Prepare 2 pieces of sea bass, pat dry, mix with flour for frying, then coat the fish in the flour.
- Heat a pan with oil, add sea bass and fry until cooked and golden brown.
- Followed by rice cakes and fry until the skin is tight.
- Mix gochujang, honey, apple cider vinegar, gochugaru, mirin, grated ginger, garlic, soy sauce, salt, pepper, and sesame oil together and set aside.
- Place a pan on the stove and add all the mixed sauce.
- Then add fried tteokbokki and stir-fry until well blended.
- Add the fried fish and Japanese leeks to the stir-fry.
- Scoop into a serving dish and sprinkle with seaweed, white sesame seeds and spring onions.
