Braised Black Bean Fish Balls

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Soak the black soybeans and boil them.
2. Slice the garlic and thinly slice the thin green onion.
3. Remove the moisture from the pollack fillet.
4. Put the fish ball dough ingredients in a blender and blend, shape into rounds, and cook them in a pan with soybean cooking oil (5g), rolling them as they cook.
5. Boil the sauce ingredients except the starch in a pan, add the fish balls and simmer, adjust the thickness with the starch, and finish by sprinkling with the thin green onion.