Pollock cooked in 'Cheonggukjang'
Pollock cooked in Cheonggukjang Courtesy of Samho Media“Cheonggukjang” or fermented soybean paste is famous for its anti-cancer properties. As an organic seasoning agent, it is rich in high quality protein, carbohydrate and fat. Cheonggukjang is also a great source of calcium, iron, magnesium, and other vitamins. Pollock cooked in cheonggukjang is a great complete dish that includes the fish meat, kimchi and the bean paste. Ingredients (serves two) You will need 140 grams of pollock, 20 grams of “Misutgaru” or a powder of mixed grains, 20 grams of starch, 80 grams of kimchi, 60 grams of cheonggukjang, 20 grams of onion, 20 grams of leek, salt and pepper Step by step 1. Season the fish with salt and pepper. Cover it with starch and misutgaru and fry it in a pot 2. In a separate pot, boil cheonggukjang with diced kimchi, onion and leek to make the sauce 3. Put the fried fish in a new pot, pour the sauce over and cook until the sauce seeps well into the fish Cooking tip Pollock can be replaced with other white-meat fish. You eat the fish on t
Jul 5, 2012