Dried Pollack Steamed

Cut off the tail end of the dried pollack, and also remove the head portion that is not used for steaming.

Soak the prepared dried pollack in water for 6 to 8 minutes to soften it.

In a bowl, make the sauce by combining 2 tbsp soy sauce, 1 tbsp minced garlic, 2 tbsp minced green onion, 1 tbsp sesame salt, 1 tbsp rice syrup, 1/2 tbsp sesame oil, and chili.

Scrape off the scales of the soaked dried pollack, remove any bones, and cut into bite-sized pieces using scissors.

Make diagonal cuts on the skin side of the dried pollack to prevent it from curling.

Cut the tomato into quarters to prepare.

Sprinkle 1 tbsp of Cheongju on the ends of the pollack skin to add fragrance.

Grease a pot or frying pan with cooking oil.

Layer the prepared dried pollack and the sauce.

Pour 3/4 cup of water into the pot, rinsing the sauce bowl to ensure it is evenly distributed.

Cover with a lid and simmer for about 9 minutes to finish the tender steamed dish.