Gungjung Gijang Small Brown Seaweed is made by processing(preserved in the salt) the brown seaweeds gathered in the best period(February~March). After preserving in a freezer, strictly selected raw materials are washed, dried and packed with the sanitization. Therefore, it has same quality through a year and proved quality. It is soft and gristly and does not get loose easily.

This product is soft and gristly and does not get loose easily. Gungjung sea tangle is dried in the 100% sun and contains plenty of fibroid material.

Gungjung sea tangle contains plenty of fibroid material because it is made with best materials and dried in the 100% sun. When infusing, boil until it gets soft and eats the soften sea tangle wrapping fish pickle, soy sauce mixed with vinegar and mustard and bean paste sauce.

It is known as good food to clear a salary man or student's mentality(blood) who are doing much mental work and growing young people and to help woman's recovery in postpartum care due to abundant mineral, iodine and calcium.
Let's up the taste with salty hairtail boiled down in soy sauce. Let's see the preparation method and the seasoning secret.

Ingredient

2 hairtails, 2 potatoes(150g radish), 1 big spring onion, red pepper, unripe red pepper, 1/4 onion, salt, 1/4 cup sea tangle broth
(Sauce)3 spoon soy sauce, 1 tea spoon powdered red pepper, 1 tea spoon red pepper paste, 1 spoon refined rice wine, 1 spoon minced garlic, 1/4 tea spoon minced ginger, 1 tea spoon sugar, 1 tea spoon seasoning wine, 1 tea spoon sesame oil, sesame, salt and pepper

Direction

1. Remove the scales from hairtail, arrange it's head, tail and fin and cut it with 8cm piece. Remove internal organs and wash with light salt water. remove the moisture.
2. Put a hairtail in a sieve plate and sprinkle a little salt to be dried and hard(This will prevent hairtail's flesh from smashing when cooking)
3. Remove the potato jacket, cut it in 1cm thick and dip into water to remove the starch.
4. Cut big spring onion in big piece, slice red pepper and unripe pepper and cut onion in a big slice.
5. Make the sauce as stated
6. Lay down potato in a pot, put hairtail piece on it, add red and unripe pepper and sprinkle sauce over it. Put sea tangle broth and boil at the medium fire.
7. When the food is half cooked, turn down the fire. Sprinkle the sauce and boil down.

[TIP]

Hairtail boiled in soy sauce makes the taste with soften potato and flesh with sauce. The broth is required to boil down to make better taste and use for mixing with rice. Radish instead of potato makes the taste plain and fresh.

In charge : Jung Min, Shin<food@patzzi.ocm>
Photo : Jung Yoon, Choi/Cuisine:Bo Un, Lee
Provided by : Patzzi(http://life.patzzi.com/)