Please prepare a strong slang~
I prepared Bonghwa silverfish.

First, let's talk about how to remove the internal organs.
1. Put the knife upward and cut it.

Only the red-looking intestines such as gallbladder are scratched.
Remove only this part because blood can cause a bitter taste.
*Sweetfish intestines are a must-eat fish. The gallbladder is not that bitter, so you can eat it together.

This is the size of the intestines from seven sweetfish.
It hardly smells fishy.
As expected, it's slang.

Put in four rice for six people. Hold the water the same way.
Tip Put a spoonful of traditional vinegar. It's not because of the fishy taste,
It's because the rice is more glossy these days after making it like this.

The scent of the finished rice is death first.
Only large bones such as fins and backbones are picked out and the thorns are left intact. If you just eat it with rice, it melts away, so you don't have to bother choosing small thorns.

Making sweetfish rice is complete!!

In Joseon soy sauce, mix with sesame oil.
Tip Add red pepper powder and plum juice.

It's good. You can eat plain rice or make soy sauce
Adjust the amount according to the opportunity and mix it.
The plain rice is good, but I like it with a little soy sauce.

Two sweetfish dishes (grilled sweetfish)

I put oil paper to hold the oil of the sweetfish and baked it to create a white taste, so I put oil paper on it!
Tip Do not remove the intestines when grilling. Except for gallbladder, sweetfish are fish that need to eat intestines.

Unlike other fish, it doesn't smell fishy.
On top of the brownish sweetfish
Add pepper, turmeric powder, olive powder, and a little bit of salt.
Put it in according to your preference ^^

Brownish sweetfish...

I don't need anything else. White rice and sweet fish. It's so delicious

Oh my... Where did it go? I think it would look great with beer.