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#Braised #BraisedCodfish #Codfish #Today'sTable ✅"The best kitchenware recognized by even the most discerning hotel chefs." "You still don't know 'this'?" http://bit.ly/key_p Braised Codfish Today's Table will help you easily and simply prepare this dish. Codfish is one of our favorite braised ingredients. Easy cooking, simple dishes, side dishes, stews, all dishes made easy, Korean cooking, delicious cooking. Today's Table is here for you. The top 1% of kitchen experts use this. Location: Sejong Special City Music used: artlist.io (artlist.io Maxpro License) Business inquiries: [email protected] ❖The copyright of this video belongs to Today's Table. Unauthorized modification or editing is prohibited. 00:00 Start braising codfish 00:50 Start braising codfish 01:00 How to cut and eat codfish 02:20 Fishy smell from codfish Reasons 05:00 Codfish Stew Ratio 06:47 Why Codfish Falls Apart Cooking Tips 09:15 Braised Matjogi 🐟 Codfish Recipe *Codfish Preparation Cut off the head and discard, or cleanly remove the gills. Cut the fins with scissors. Cut into 3 pieces. *Vegetables Radish - 5 pieces, about 1cm thick Scallion - 1 strip, cut diagonally or split once, into 2-finger-sized pieces Onion - 1/2 onion, about 1cm in size *Codfish Seasoning 7 soju glasses of water 1 soju glass of soy sauce 1 soju glass of cooking wine 2 soju glasses of oligosaccharide or starch syrup 1/2 tablespoon beef dashi 1/2 tablespoon Hondashi (Japanese mustard) 1 tablespoon red pepper paste 1 tablespoon minced garlic 1/2 tablespoon pepper Red pepper powder 2 tablespoons *Cooking Instructions In a wide-bottomed pot or wok, lay out the radish. Lay out the codfish legs. Add the seasoning. Place the vegetables on top and spread them out. Once it starts to boil, reduce the heat to medium. Cover lightly with a lid. Simmer for 25 minutes. *Caution: Do not stir constantly, as the codfish legs will break apart. Stir only 2-3 times!