“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 top of steamed tofu or steamed squash. Misutgaru allows for the sauce to seep in even after the fish has been fried.
Nurungji chicken cutlet
``Nurungji,'' or Korean scorched rice at the bottom of a pot, is used often in recipes for cancer patients – however, it is often boiled in water to make soup. This recipe offers a unique way to cook nurungji with chicken to make a dish rich in protein.
Ingredients (serves two)
You will need 80 grams of chicken, 20 grams of onion, 20 grams of paprika, 20 grams of cucumber and cooking oil
For seasoning sauce for the chicken: 5 grams of cooking wine, salt and pepper.
For the frying batter: 40 grams of nurungji, 40 grams of egg, 10 grams of flour
For the sauce; 5 grams of starch, 40 grams of ginseng tea powder, simple syrup, vinegar, water, salt, chopped ginger
Step by step
1. Dice the chicken and season it with cooking wine, salt and pepper. Cover the pieces in batter made with flour, egg and nurungji pieces. Fry at 170 degrees Celsius
2. Chop onion, paprika and cucumber into bite size pieces
3. Add ginseng tea powder, syrup, vinegar, ginger and salt into a pot with water and boil. Add starch until you get the consistency you want
4. Pour the sauce over the fried chicken
Cooking tip
You can make nurungji by frying a thin layer of steamed rice on a pan until it turns yellow. You can make more than you need for one dish and store the leftovers in the freezer.
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 top of steamed tofu or steamed squash. Misutgaru allows for the sauce to seep in even after the fish has been fried.
Nurungji chicken cutlet
``Nurungji,'' or Korean scorched rice at the bottom of a pot, is used often in recipes for cancer patients – however, it is often boiled in water to make soup. This recipe offers a unique way to cook nurungji with chicken to make a dish rich in protein.
Ingredients (serves two)
You will need 80 grams of chicken, 20 grams of onion, 20 grams of paprika, 20 grams of cucumber and cooking oil
For seasoning sauce for the chicken: 5 grams of cooking wine, salt and pepper.
For the frying batter: 40 grams of nurungji, 40 grams of egg, 10 grams of flour
For the sauce; 5 grams of starch, 40 grams of ginseng tea powder, simple syrup, vinegar, water, salt, chopped ginger
Step by step
1. Dice the chicken and season it with cooking wine, salt and pepper. Cover the pieces in batter made with flour, egg and nurungji pieces. Fry at 170 degrees Celsius
2. Chop onion, paprika and cucumber into bite size pieces
3. Add ginseng tea powder, syrup, vinegar, ginger and salt into a pot with water and boil. Add starch until you get the consistency you want
4. Pour the sauce over the fried chicken
Cooking tip
You can make nurungji by frying a thin layer of steamed rice on a pan until it turns yellow. You can make more than you need for one dish and store the leftovers in the freezer.
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