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Braised Cutlassfish (Galchi Jorim) with Pumpkin and Potato
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Step 1
Prepare the seasoning sauce by combining gochugaru, salt, minced garlic, soju, maesil cheong (plum syrup), and 1 cup of water. Mix into a paste.
For this step · 4 servings
- ⅔ cup gochugaru
- ⅓ cup salt
- 1 tablespoon garlic
- 1 tablespoon soju
- 1 tablespoon maesil cheong
- 1 cup water