Bugeo Jorim (Korean Braised Dried Pollack)
Quick answer
- Total time
- 50 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Bugeo jorim, often searched as braised pollack, is a classic Korean side dish made of dried pollack braised in a savory, sweet, and spicy sauce.
Read more
The pollack is dried in the mountains of Gangwon-do through winter freeze-thaw cycles. To prepare, the dried fish is soaked in cold water for exactly twenty minutes to soften while maintaining its texture, then squeezed firmly to remove excess moisture. A seasoning sauce is prepared by mixing soy sauce, gochujang, sugar, syrup, and minced garlic. The pollack is placed in a pan, coated with the sauce, and cooked over medium heat for a few minutes while turning frequently. The sponge-like flesh absorbs the braising liquid, resulting in a chewiness infused with seasoning. Once the liquid evaporates and the fish becomes glossy, the heat is turned off, and sesame oil and sesame seeds are tossed in. The dish keeps well in the refrigerator.
Ingredients
As an Amazon Associate, we may earn from qualifying purchases.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Soak 100 g dried pollack in cold water for exactly 20 minutes, just until the strips soften and turn pliable.
Do not extend the soak, because the spongy flesh can become mushy before braising.
- 2Season
Lift out the soaked pollack, shake off surface water, and squeeze it firmly with both hands.
Open up the strips lightly afterward so the sauce can reach the inside instead of being diluted by trapped water.
- 3Season
In a small bowl, combine 2 teaspoons soy sauce, 1 teaspoon gochujang, 1 teaspoon sugar, 1 teaspoon oligosaccharide syrup, and 2 minced garlic cloves. Stir before heating so the seasoning spreads evenly later.
- 4Season
Stir the sauce until no sugar grains are visible and the paste looks smooth and red.
Break up any gochujang lumps now, because thick spots can scorch quickly once they touch the hot pan.
- 5Season
Spread the pollack in one layer in a pan and spoon the sauce over it, then set the heat to medium.
Cook for 3 to 4 minutes, turning often so the strips absorb seasoning throughout.
- 6Finish
Turn off the heat when the liquid is almost gone and the pollack is glossy red rather than wet.
Add 1 teaspoon sesame oil and 1 teaspoon sesame seeds, toss gently, and serve warm or chilled.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Freeze-thawed dried pollack from the Gangwon coast becomes tender through a soy-based braise.
- Finish cue
- Turn off the heat when the liquid is almost gone and the pollack is glossy red rather than wet.
- Avoid this
- Do not extend the soak, because the spongy flesh can become mushy before braising.
- Storage and reheating
- The pollack is dried in the mountains of Gangwon-do through winter freeze-thaw cycles.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
50min, 8 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
Official cooking and safety guidance
-
Storage and reheating
Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.
Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety
Sources checked 2026-08-03
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Dallae Muchim
sesame seeds
Korean Seasoned Shishito Pepper Banchan
sesame seeds
Korean Crisp Chili Pepper Salad
sesame seeds