1
Cut off the head and tail of the dried pollack, then cut it straight into bite-sized pieces.
Grilled Dried Pollack
An amazing grilled dried pollack recipe that will impress you with its texture and seasoning.
KoreanSide Dish
⏱️ 12 min total📝 16 steps
What You'll Need
Dried pollack1 whole
Cooking oilas needed
Sweet rice flouras needed
Chivesas needed
Soy sauce1/2 tbsp for seasoning, 2/3 tbsp for sauce
Cooking wine1 tbsp
Perilla oil1/2 tbsp for seasoning, 1 tbsp for sauce
Black pepperas needed
Commercial gochujang2 tbsp
Red chili powder1 tbsp
White sugar1/2 tbsp
Starch syrup1 tbsp
Ginger juice1/2 tbsp
Instructions
2
Do not soak the pollack in running water; rinse it quickly and then moisten it thoroughly.
3
To remove the fishy smell, add ingredients like vinegar or rice-washed water and let it sit for 10 minutes.
⏱️ 10m 0s4
In a bowl, mix soy sauce, cooking wine, perilla oil, and black pepper to make the base seasoning.
5
Grate ginger to extract juice, and squeeze it using a cloth or strainer.
6
Mix gochujang, red chili powder, soy sauce, perilla oil, sugar, starch syrup, and ginger juice to make the gochujang sauce.
7
Trim the fins and bones of the soaked pollack with scissors, and remove any embedded bones from the flesh.
8
Squeeze the moisture out of the pollack flesh and brush the base seasoning evenly and generously.
9
Let the seasoned pollack sit for about 2 minutes to absorb the flavor.
⏱️ 2m 0s10
Coat the pollack evenly with sweet rice flour.
11
Heat a generous amount of cooking oil in a pan.
12
Place the pollack in the heated pan, starting with the inside facing down.
13
Once the flesh is well-cooked, flip it over and grill the other side until golden brown.
14
Brush the gochujang sauce evenly over the grilled pollack.
15
Briefly flip the sauced pollack to grill it slightly without burning the sauce, then finish.
16
Sprinkle chopped chives over the finished grilled pollack.