Hairtail is one of the better-loved fish varieties in Korean cooking, though picking through its bones at the table has long kept it from being an everyday meal. Boneless fillets solve that problem, and here they are pan-fried until golden and laid over rice cooked in a pot with baekganjang, a light soy sauce.
The oil from the fish seeps into the grains below, turning a single pot into a full meal that needs no other side dishes. Break the fillets apart with a spoon and stir them through the rice, then finish with chopped chives and sesame seeds.
Try this recipe from W Table.
Ingredients:
- 1 cup of rice
- 1 pack (300 g) of boneless hairtail fillets
- 4 stalks of chives
- A pinch of salt
- A pinch of black pepper
- A pinch of whole sesame seeds
- 1 to 2 tablespoons of cooking oil (olive oil)
- 1 tablespoon of baekganjang (light soy sauce)
Instructions:
Rinse the rice and drain it in a colander, letting it sit so the grains absorb the remaining moisture.
Slice the chives into small rounds.
Combine the rice, water and baekganjang in a pot. Bring to a boil, stirring, then cover and cook over low heat for 15 minutes.
Heat a little oil in a pan and cook the hairtail fillets until golden on both sides.
Place the grilled fillets over the cooked rice, scatter the chives on top and mix well before serving.
khnews@heraldcorp.com
khnews@heraldcorp.com
