Changnanjeot Muchim
Drain the salted pollock stomach in a fine strainer until the thick brine stops dripping, and do not press it, or the pieces can turn overly salty and dry. Mix in 1 tbsp red pepper flakes first until no dry powder remains, then the garlic, scallion and sugar, and toss in the sesame oil and ground sesame briefly at the end, stopping as soon as the surface looks glossy. Cover and chill for at least 10 minutes before serving.
Quick answer
- Active time
- 8 min
- Waiting
- See the steps
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Store-bought changnanjeot, salted pollock innards, sits in a fine sieve for a minute or two while its thick brine drips away, then gets a fresh dressing of gochugaru, garlic, scallion and sesame oil.
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Pressing it in the sieve would dry the pieces out, so it is left alone. Covered and chilled for at least 10 minutes, it goes out in small portions.
Ingredients
Instructions
- 1
Set 180 g salted pollock stomach in a fine strainer over a bowl.
Let it drain for 1 to 2 minutes until thick brine stops dripping, but do not press it, or the pieces can turn overly salty and dry.
- 2
Transfer the drained pieces to a mixing bowl and separate any large clumps with chopsticks.
Keep the pieces bite-sized and loose so the seasoning can reach the folds instead of sticking only to the outside.
- 3
Add 1 tablespoon red pepper flakes first and mix for about 1 minute.
Stop when the pieces look evenly red and no dry pepper powder remains at the bottom of the bowl.
- 4
Add 1 teaspoon minced garlic, 1 tablespoon chopped scallion, and half a teaspoon sugar.
Massage lightly with your fingertips just until coated, letting the sugar soften the sharp saltiness without crushing the chewy pieces.
- 5
Add 1 teaspoon sesame oil and 1 teaspoon ground sesame at the end.
Toss for only 5 to 10 seconds, stopping as soon as the surface looks glossy so the sesame oil does not dominate.
- 6
Cover and chill for at least 10 minutes before serving.
When the seasoning clings evenly to the pieces without a watery pool at the bottom, serve cold in small portions.
Official cooking and safety guidance
Public-agency cooking and food safety guidance that applies to this recipe.
Official cooking and safety guidance
-
Safe temperature
Check that the thickest part of the fish reaches 63°C. Without a thermometer, the flesh should no longer look translucent and should separate easily with a fork.
Sources checked 2026-08-03
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