Tenderized Dried Yellow Corvina (Borigulbi) Steamed
Transforming Tough Dried Yellow Corvina into a Delicious Rice Companion: Steamed Borigulbi Recipe!
This recipe transforms stiff, dried yellow corvina (borigulbi) from the kimchi refrigerator into a moist and flavorful dish that perfectly complements rice. Say goodbye to hardness and potential fishiness, and hello to a delicious and tender borigulbi experience!
Main Ingredients- 3 dried yellow corvina (borigulbi)
- 3 Cheongyang peppers
- 3 pinches of dried chili threads (shredded)
Steaming Seasoning & Ingredients- 1 bottle of soju (Korean rice wine)
- 4g Pu-erh tea powder
- Water (enough to submerge borigulbi + for steaming)
- 1 bottle of soju (Korean rice wine)
- 4g Pu-erh tea powder
- Water (enough to submerge borigulbi + for steaming)
Cooking Instructions
Step 1
First, prepare the dried yellow corvina (borigulbi) that has become stiff, perhaps from being stored in the kimchi refrigerator. This recipe will bring it back to life!
Step 2
Prepare the dried chili threads and Cheongyang peppers. Wash the Cheongyang peppers and mince them finely. These will add a pleasant spiciness.
Step 3
To remove any fishy odor and enhance the flavor, prepare the Pu-erh tea powder and soju. Measure about 2 paper cups of soju.
Step 4
In a wide pot, combine the 2 cups of soju and the Pu-erh tea powder. Add enough water to completely submerge the borigulbi. Place the borigulbi in the pot, cover it, and let it soak for at least 5 hours. This process will soften the fish and eliminate any unwanted odors.
Step 5
After soaking for 5 hours, rinse the borigulbi thoroughly under running cold water multiple times. This is a crucial step to wash away the excess saltiness after soaking.
Step 6
Place the rinsed borigulbi on a cutting board. Trim off the fins and tail using scissors or a knife for a cleaner presentation and easier handling.
Step 7
Using the back of a knife (knife dull side), scrape against the grain of the scales to remove them easily. Gently push the scales off the fish.
Step 8
Rinse the borigulbi again under clean water after removing the scales to ensure all residue is gone.
Step 9
Make 2-3 shallow cuts on the thicker parts of the borigulbi’s flesh. This helps the seasonings penetrate better and ensures even cooking. After making the cuts, lightly sprinkle soju over the entire fish to further enhance the aroma and neutralize any remaining fishiness.
Step 10
Prepare the steamer. Pour about 1 paper cup of soju into the bottom of the steamer. Add water to the steamer, ensuring it does not touch the bottom of the steaming rack (e.g., fill it slightly below the level of the rack).
Step 11
Arrange the prepared and scored borigulbi in the steamer. Cover the steamer with a lid and steam over high heat for about 20 minutes. You’ll soon smell a delicious aroma!
Step 12
Keep the lid on the steamer throughout the cooking process to trap the steam. This ensures the borigulbi steams up moist and tender.
Step 13
After 20 minutes of steaming, check the borigulbi and artfully arrange the prepared dried chili threads on top for a visually appealing garnish.
Step 14
Next, sprinkle the minced Cheongyang peppers over the chili threads. This adds a touch of heat and fresh flavor.
Step 15
Cover the steamer again and reduce the heat to low. Continue to steam for another 10 minutes. This allows the flavors to meld together beautifully.
Step 16
Transfer the perfectly steamed borigulbi to a serving plate. Finish with a sprinkle of toasted sesame seeds for added nutty flavor. Enjoy this delicious dish with a bowl of hot rice!
