Spicy and Sweet Braised Semi-Dried Herring (Yangmiri)
Delicious Braised Fish with Semi-Dried Herring, Including Secret Sauce Recipe and Preparation Tips!
I bought fresh herring at the market and dried it for 3 days on the balcony to make it semi-dried. Braising this dried herring in a spicy and sweet sauce is incredibly delicious and perfect with rice! It’s easy to eat because the central bone comes out cleanly without small bones, making it an appealing fish dish for everyone.
Main Ingredients- 15 semi-dried herring
- 3 Tbsp all-purpose flour
- 4 cups water
- 2 Tbsp sesame oil
- 1 Tbsp cooking oil
- 1 stalk green onion
- 3 Korean chili peppers (cheongyang chili)
Cooking Instructions
Step 1
The herring purchased at the market was almost fresh, so I hung it on the balcony in a well-ventilated area and air-dried it for 3 days to achieve a semi-dried state.
Step 2
Prepare 15 semi-dried herring. It’s a good idea to set aside 5 of the larger or less dried herring for grilling later.
Step 3
In a large bowl, combine 3 tablespoons of all-purpose flour with 4 cups of water. Whisk thoroughly until there are no lumps. Using rice water instead of plain water can further help remove any fishy smell.
Step 4
Add the prepared herring to the flour water and gently shake to coat the fish evenly. This step is very effective in eliminating any fishy odor.
Step 5
Rinse the herring thoroughly under running water, then drain them in a colander.
Step 6
Pat the herring dry with paper towels. This extra drying step helps prevent oil splattering during cooking and can make the fish crispier.
Step 7
Use kitchen scissors to trim off the head and tail of the herring. When cutting off the head, also remove the pectoral fins located under the gills for a cleaner preparation.
Step 8
Cut the prepared herring into 4 pieces each. Cutting them into manageable pieces allows the sauce to penetrate better, resulting in a more flavorful braised dish.
Step 9
Now, let’s make the braising sauce. Heat a pan over medium heat, add 2 tablespoons of sesame oil and 1 tablespoon of cooking oil. Add 1 stalk of chopped green onion and sauté until fragrant.
Step 10
Once the green onion is fragrant, add the prepared herring to the pan. Sauté them together in the green onion-infused oil.
Step 11
Continue to sauté the herring until it absorbs the oil and becomes lightly browned. This sautéing process enhances the chewy texture of the herring.
Step 12
In a small bowl, combine 1 tablespoon gochugaru, 1 tablespoon gochujang, 2 tablespoons soy sauce, 2 tablespoons cheongju, 1 tablespoon sugar, 1 tablespoon plum syrup, 1 tablespoon minced garlic, a pinch of black pepper, and 1/2 cup water. Mix all the ingredients well to create the delicious braising sauce.
Step 13
Pour the prepared sauce over the sautéed herring. Cook over medium heat, then reduce to low, stirring occasionally to prevent the sauce from burning, until the sauce has thickened and reduced.
Step 14
When the sauce has almost reduced and is quite thick, add 3 chopped Korean chili peppers and cook for a little longer. The addition of spicy chili peppers will enhance the flavor, completing this delicious braised herring dish.
