Discover Korean Food #51: Dr. Sook-Ja Yoon’s "Domimyeon, Stuffed Sea-bream Casserole with Vegetables"
Domimyeon is a casserole made of fried sea bream fillets, vegetables, and potato starch noodles in boiling broth. This dish is served and eaten while it is simmering. Domimyeon is unique in taste, luxurious-looking, and easy to eat since it uses boneless fish fillets.
1. Remove the scales, fins and internal organs of the sea-bream and rinse (450 g). Slice fillet from both sides of the fish and cut it into 4 cm-wide and 5 cm-long (170 g). Sprinkle salt and ground white pepper, let it sit for 10 min. pad dry with cotton cloths.
2. Clean blood of the beef for broth with cotton cloths (145 g). Clean blood of top round with cotton cloths (50 g), and shred it at intervals of 0.3 cm-wide, season with seasoning sauce②.
3. Clean blood of the minced beef with cotton cloths (17 g). Wrap the tofu with dry cotton cloths, squeeze water out (9 g) and mash. Season the mixture of minced beef and tofu with seasoning sauce③, shape dumplings into 1.5 cm-diameter (4 g).
4. Soak the mushrooms in water for 1 hour, remove the stems of brown oak mushrooms and wipe water with cotton cloths, cut it into 2 cm-wide and 4~5 cm-long (20 g). Wash the stone mushrooms by rubbing, wipe water with cotton cloths (2 g), chop it finely and mix it with egg white. Trim the Jew’s ear mushrooms and separate it sheet by sheet (24 g).
5. Trim & wash the crown daisy (15 g). Halve the red pepper lengthwise and cut it into 2 cm-wide and 4~5 cm-long (10 g). Soak the potato starch noodles in water for 1 hour (85 g).
6. Remove tops of the pine nuts and wipe the nuts with dry cotton cloths. Soak the walnuts in warm water and skin. Stir-fry the gingko and skin.
7. Panfry egg for garnish. Panfry the stone mushrooms and watercress with coatings of wheat flour liquid and beaten egg, cut them into same size of brown oak mushrooms.
* The head and bone of sea-bream may be used after slight steaming before adding to the pot.
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