Bungeojorim || Braised Carp, 红烧鲫鱼, 燉鯽魚, フナの煮付け, 붕어조림 Leave a comment

Bungeojorim is a Korean dish made by steaming crucian carp. It’s a simple yet flavorful dish that highlights the natural sweetness of the fish.

Key Ingredients:

• Crucian carp
• Soy sauce
• Garlic
• Ginger
• Green onions

How to Make Bungeojjim:

1. Clean the Fish: Clean the crucian carp by removing its scales and internal organs.
2. Season the Fish: Season the fish with soy sauce, garlic, and ginger.
3. Steam the Fish: Steam the fish until it’s cooked through.

Tips for Making Delicious Bungeojjim:

• Fresh Fish: Use fresh crucian carp for the best flavor.
• Steaming Time: Don’t overcook the fish, as it can become dry.
• Dipping Sauce: Serve with a dipping sauce, such as soy sauce mixed with vinegar and chili pepper flakes.

This image was created using customized data from the Korea Tourism Organization's TourAPI, which is freely accessible under the Public Domain License Type 3. This data can be downloaded for free from api.visitkorea.or.kr. (본 이미지는 ‘한국관광공사’에서 작성하여 공공누리 제3유형으로 개방한 ‘한국관광공사 TourAPI의 맞춤형데이터’를 이용하였으며, 해당 저작물은 ‘api.visitkorea.or.kr’에서 무료로 다운받으실 수 있습니다.) 

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