Bungeo-jjim (Braised Stuffed Crucian Carp)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- crucian carp
- cheoncho (Sichuan pepper), ginger, scallion
- soybean paste (doenjang)
- sesame oil
- fine wheat flour
Instructions
- Split the crucian carp along the back.
- Strain doenjang with cheoncho, ginger, scallion and sesame oil; thicken with fine wheat flour.
- Stuff the paste fully into the fish.
- Double-boil (steam) it — very savory.