#SeniorCooking #SeasonalCooking #BraisedHairfish

Hello, today I made braised hairtail using seasonal hairtail!
Hairfish is rich in vitamin A, which is good for the eyes, minerals that boost metabolism, and essential amino acids,
which help prevent adult diseases and lower cholesterol levels,
making it a must-eat for seniors, right? I made it to whet your appetite with a spicy kick.
Please try it and leave a comment.^^
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4 pieces of hairtail, 200g radish, 300g kimchi, 1/2 onion, 1 red and 1 Cheongyang pepper, 1 green onion, 1 pack of anchovy and kelp stock, 6 cups water, 2 tablespoons cheongju (Korean rice wine)

Seasoning sauce)

4 tablespoons soy sauce, 4 tablespoons red pepper powder, 2 tablespoons gochujang (Korean red pepper paste), 1 tablespoon plum extract, 2 tablespoons minced garlic, 2 tablespoons cheongju (Korean rice wine), 1/2 teaspoon minced ginger, a pinch of pepper.

1. Slice the radish into 1.5cm thick slices and chop the onion into large pieces. Chop the green onions and peppers diagonally.
2. Pour the anchovy and kelp broth pack and water into a pot. Boil for 15 minutes, then remove the radish.
3. Mix the seasonings to make a braising sauce.
4. Clean and cut the hairtail into pieces, scrape off the scales, rinse, and sprinkle with cheongju (Korean rice wine).
5. Place the kimchi in a pot, then top with the boiled radish and hairtail. Add the onion. Add the broth and braising sauce from step 2, bring to a boil, and simmer for 25 minutes.
6. Add the green onions, red peppers, and Cheongyang peppers to step 5 and simmer for another 5 minutes.

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