Korean Seasoned Salted Pollock Stomach
Changnanjeot - salt-fermented pollock stomach - belongs to Korea's jeotgal tradition, where seafood organs are brined for months until they develop intense umami. The stomach lining has a firm, slightly rubbery chew distinct from softer jeotgal like salted shrimp. Drained of excess brine and dressed with gochugaru, garlic, scallion, and sugar, it becomes a high-impact condiment banchan. A thumbnail-sized piece on rice delivers a concentrated burst of fermented marine salt and chili heat.
Adjust Servings
Instructions
- 1
Drain excess brine from changnanjeot.
- 2
Mix changnanjeot and chili flakes in a bowl.
- 3
Add garlic, scallion, and sugar, then toss again.
- 4
Add sesame oil and sesame, tossing briefly.
- 5
Rest for 10 minutes and serve chilled.
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