Photograph of the finished Changranjeot

Korea · Mắm ruột cá minh thái Changranjeot

Changranjeot

40 min Hands-on time + 10 ngày waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pollock intestines Pollock intestines 1.8 lb
  • Photograph of Coarse salt Coarse salt 5.6 oz
  • Photograph of Gochugaru Korean chilli flakes Gochugaru Korean chilli flakes 3.5 oz
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Ginger Ginger 1.4 oz
  • Photograph of Soju Soju ⅓ cup
  • Photograph of Spring onion Spring onion 2.1 oz

Method

  1. 1 Rinse the fish intestines several times in diluted salt water until completely clean; this is the most important step.
  2. 2 Cut into bite-sized pieces, then toss with coarse salt and refrigerate for one day.
  3. 3 Drain the water, rinse, and then toss with soju to remove the odor.
  4. 4 Mix with Korean chili powder, crushed garlic and ginger, and chopped green onions.
  5. 5 It is refrigerated for about ten days to ferment, and eaten with hot rice in very small quantities because it is very salty.
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