Korean Braised Dried Pollack
Dried pollack - bugeo - is traditionally hung on racks in Gangwon-do's frigid mountain air through freeze-thaw cycles. The strips rehydrate in cold water, then braise in soy sauce, gochujang, sugar, and garlic. As liquid reduces, the pollack absorbs the sweet-salty-spicy sauce, becoming deeply stained with a spongy texture that holds moisture. Finished with sesame oil, bugeo jorim tastes better after a day and keeps nearly a week - a classic fridge banchan.
Adjust Servings
Instructions
- 1
Soak dried pollack in cold water 20 minutes, then squeeze dry.
- 2
Mix soy sauce, gochujang, sugar, syrup, and garlic for the glaze.
- 3
Place pollack in pan, add glaze, and braise over medium heat.
- 4
When liquid is nearly gone, finish with sesame oil and sesame seeds.
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