Gwamegi wrap and grilled gwamegi
Even if you can't eat gwamegi because of the fishy taste, you can eat it when it's grilled??? It's a gwamegi that you eat as a delicacy in winter. There are a lot of people who can't eat gwamegi. It's because of its unique fishy taste. So it is another way to eat gwamegi that was introduced on the Korean table. There's a special way to cook and eat it, but it's a gwamegi table that's easy and simple to eat. Make grilled gwamegi and try it.
4 serving
Within 60 minutes
강철새잎
Ingredients
  • a gwamegi
  • water parsley
  • Scallions
  • roasted seaweed
  • Garlic
  • Red pepper powder
  • thick soy sauce
  • Sugar
  • crushed garlic
  • ginger powder
Cooking Steps
STEP 1/12
These are vegetables that always come with gwamegi. Prepare chives, water parsley, and spring dong.
STEP 2/12
And we're preparing the sauce. This is the sauce that will be coated in gwamegi and grilled. Pepper powder, dark soy sauce, sugar, minced garlic, and ginger powder are all.
STEP 3/12
Prepare the vegetables and grilled laver you need when you eat gwamegi wrap and plate it on a plate. There's gochujang in the middle~~ Garlic can't be left out. It'd be better if you cut the peppers and put them here. It's also good to put kelp wraps
STEP 4/12
There should be grilled seaweed. Green onions are a must. And I let go of the water parsley.
STEP 5/12
I put a lot of gwamegi in the freezer and eat it in summer and winter. If you defrost it naturally, it becomes a guamegi that flows oil without knowing when it was frozen. First, cut the defrosted gwamegi into three pieces to make it easy to eat. I usually eat 1/3 of it raw and catfish
STEP 6/12
Bake the remaining 2/3 first. I'm grilling gwamegi on a heated pan. If you grill gwamegi like this, people who can't eat it well can really enjoy it as if they're eating nogari. If it's fully grilled, it's great as a beer snack
STEP 7/12
Turn it upside down and bake it. No oil at all. There is no need to oil the pan. Even if there is no oil, the oil flows naturally from the gwamegi. It's really oily and glossy. Place half of the grilled gwamegi on a plate
STEP 8/12
The remaining half after baking will be mixed with the sauce and made with spicy sauce and catfish
STEP 9/12
Please coat it with the sauce and grill it slightly. If you grill it too much, the sauce can burn black. After baking it once and applying the sauce, the gwamegi became hard. I think you can have a much softer guamegi sauce if you put sauce on it and grill it for the first time
STEP 10/12
I put three kinds of gwamegi on the plate: raw and catfish, grilled and seasoned gwamegi. I personally think the gwamegi that was grilled once is more savory. Grilled with sauce is delicious, but I thought it would be grilled with gwamegi sauce that was seasoned with gwamegi from the beginning and then grilled it, which was much more seasoned.
STEP 11/12
Sprinkle chives and sesame seeds
STEP 12/12
As a result, the gwamegi table is all set. Gwamegi, grilled gwamegi, and grilled gwamegi seasoning and various wraps!!! Guamegi table is all set up. The main one is gwamegi, gwamegi, and gwamegi. It's a table with only gwamegi. Of course, there are supporting actors. The soup is simply boiled with miso bean paste soup
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