Mineojjim (민어찜)  open the window of AOD


Main Ingredients :
(Serves 2)
120 g croaker, 2 eggs, 45 g stone mushrooms, 1 red pepper
Fish-Seasoning Spices: 1/8 tsp salt, 1/8 tsp ground black pepper, 2 tsp ginger cooking wine

Spices :
Seasoning Sauce: 4 tbsp soy sauce, 2 tsp oyster sauce, 1 tsp sugar, 2 tbsp water, 1/4 tsp sesame oil
During the Joseon Dynasty, when fishing was difficult, mineo, or croaker, was a representative premium fish served to the king. Although the fish is named mineo, meaning “commoners’ fish,” it was a fine fish mostly enjoyed by noblemen. Regular people rarely enjoyed this variety of fish. The savory summer fish has a less powerful fishy smell and tastes most succulent in June. In the past Joseon era, mineojjim was considered the best delicacy to be enjoyed on one of the three dog days. It’s a health dish that helped the diner beat the summer heat by invigorating and restoring the diner’s lost appetite during the hot season.

Direction :

Neatly trim the dorsal and the tail fin. Scale the fish from the tail to the head.

Season the fish with salt, ground black pepper, and ginger cooking wine.

Mix all the seasoning sauce spices and bring to a boil.

Prepare the garnish. Pan-fry the beaten egg yolk into thin jidan and cut into thin strips. Peel the cucumber skin thinly while turning and cut them thinly as well. Soak the stone mushrooms in water and remove the hard stems. Slice them into thin strips. Likewise prepare thin red peppers strips. Quickly stir-fry the pieces of cucumber and stone mushroom.

Place the fish in a steamer and steam it for 10 minutes after the pot starts steaming.

Take out the steamed fish and place it on a plate. Pour the warm seasoning sauce over the fish and neatly decorate the top with the garnish.

☑ The ginger cooking wine is effective in getting rid of the fishy smell. To make the flavored cooking wine combine ginger and liquor and boil them together to remove the alcoholic content. It can be used for cooking other dishes as well.
☑ Boil the soy sauce-based seasoning spices in order to get rid of the salty smell and make the taste milder.
☑ Do not flavor the garnish.
☑ The white-fleshed fish is soft and easily breakable. Take out the fish after the steam escapes.
Jeong Hye-jinProfessional Hansik Chef

- Head of Hansik Division from the Park Hyatt Seoul Hotel
-2007 Gold medal for creative hansik dish at the Seoul International Cooking Contest
-2009 Silver and bronze at the Battle of the Chefs held in Malaysia
-2009 Designated as the representative of Korean Restaurant & Tourism Association
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