Barley Dried Croaker (Borigulbi) Served with Refreshing Green Tea Rice
Barley Dried Croaker (Borigulbi)
Beat the summer heat by indulging in delicious food! Rejuvenate your energy with the delightful taste of Borigulbi. This special dish is perfect for those sweltering days when you need a culinary pick-me-up.
Main Ingredients- 2 Barley Dried Croakers (Borigulbi)
Cooking Instructions
Step 1
Let us introduce you to Borigulbi, a classic Korean delicacy often served on traditional dining tables. This recipe features a preparation method using rice water and green tea water, ensuring a clean and refreshing taste without any fishiness.
Step 2
Since Borigulbi is salted and dried, it’s important to soak it in rice water for about 1 hour before steaming. This step helps to reduce the saltiness and eliminate any lingering fishy odors. The rice water should be the milky white water obtained after washing rice.
Step 3
Before placing the Borigulbi in the steamer, use scissors to carefully trim off all the fins. This is done to ensure a more tender and pleasant texture.
Step 4
Using a knife or a scraper, meticulously remove the scales from the Borigulbi. Make sure to scrape thoroughly from the back to the belly, ensuring no scales are left behind for a clean finish.
Step 5
Bring water to a boil in a steamer. Once boiling, carefully place the prepared Borigulbi inside and steam for 10 to 20 minutes. Adjust the steaming time based on the size of the fish. Over-steaming can result in a dry texture.
Step 6
Arrange the steamed Borigulbi attractively on a serving plate. Garnish with finely chopped chives and decorative flower-shaped carrots to add a touch of visual appeal.
Step 7
While Borigulbi is a delicious dish on its own, it’s perfectly complemented by fluffy, well-cooked steamed rice. Placing a piece of Borigulbi on top of the rice makes for an absolutely delightful bite!
Step 8
To fully savor the rich flavor of Borigulbi, prepare a refreshing green tea water. Steep green tea bags in cold water and then add plenty of ice to make it thoroughly chilled. This cool green tea water is traditionally used to pour over rice, creating a flavorful ‘Gult-bap’ (rice mixed with tea water), especially enjoyable when eaten with the Borigulbi.
