Braised Dried Pollack (Hwangtae)

Cut off the heads and tails of the 2 dried pollack with scissors.

Rinse the 2 dried pollack under running water, moisten them thoroughly, spray with a little more water, and let them soak for 10 minutes.

In a bowl, mix 2 tbsp of red chili powder, 1 tbsp of gochujang, 2 tbsp of brewed soy sauce, 1 tbsp of tuna fish sauce, 2 tbsp of cooking wine, ½ tbsp of white sugar, 1 tbsp of minced garlic, 3 tbsp of minced green onion, and 2 tbsp of starch syrup to make the seasoning sauce.

Feel for any bones in the soaked dried pollack and remove them.

Cut the dried pollack into bite-sized pieces with scissors.

Make deep incisions in the dried pollack.

Place the dried pollack in a wide pan and spread the seasoning sauce evenly over it.

Add water to the seasoning bowl to rinse it out, then pour it around the edges of the pan.

Turn on high heat and drizzle with 2 tbsp of cooking oil and 1 tbsp of sesame oil.

Cover the pan with a lid and steam over medium heat for 5 minutes.

Open the lid and simmer, spooning the sauce over the pollack to ensure it is well-seasoned.

Turn off the heat and finish by sprinkling with chopped Cheongyang chili peppers or sesame seeds.