Korean Braised Dried Pollack
Quick answer
Bugeo Jorim is a classic Korean side dish made of dried pollack braised in a savory, sweet, and spicy sauce.
What makes this special
- Freeze-thawed dried pollack from the Gangwon coast becomes tender through a soy-based braise.
- Dried pollack freeze-thawed repeatedly through winter on the Gangwon coast
- Sponge-like tissue absorbs soy and gochujang as the braising liquid reduces
Key ingredients
Core cooking flow
- 1 Soak 100 g dried pollack in cold water for exactly 20 minutes, just until th...
- 2 Lift out the soaked pollack, shake off surface water, and squeeze it firmly with both hands.
- 3 In a small bowl, combine 2 teaspoons soy sauce, 1 teaspoon gochujang, 1 teas...
Bugeo Jorim is a classic Korean side dish made of dried pollack braised in a savory, sweet, and spicy sauce. 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.
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.
After the steps
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