Korean Grilled Dried Pollack
Quick answer
- Total time
- 23 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 7
About this dish
The hwangtae, a Korean dried pollack, is not soaked; it is only dampened front and back with wet hands, which keeps it chewy rather than soggy once grilled.
Read more
The gochujang glaze goes on in several thin layers over low heat, and it is done when the surface turns sticky and glossy.
Ingredients
Instructions
- 1
Moisten 150 g dried pollack quickly with the 2 tablespoons water, rubbing both sides with damp hands.
Once pliable but not soaked, press it gently between your palms to remove only the surface moisture.
- 2
Stir together 1.5 tablespoons gochujang, 1 tablespoon soy sauce, 1 tablespoon oligosaccharide syrup, and 1 teaspoon minced garlic.
Mix until smooth so the thick paste spreads without tearing the softened fish.
- 3
Lay the pollack flat and brush on the seasoning in several thin layers.
Add a little more to thicker sections, then rest it for 5 minutes so the glaze can soak into the dense parts.
- 4
Preheat a pan or grill over low heat, then place the pollack on it.
The sauce should only sizzle gently. If it smokes or darkens too fast, lower the heat immediately.
- 5
Grill the first side for 3 to 4 minutes, turning it when the edges look slightly dry.
Cook the second side for another 3 to 4 minutes, until the glaze clings and looks glossy, not burnt.
- 6
Turn off the heat and brush 1 teaspoon sesame oil thinly over the surface.
Cut along the grain into bite-size pieces so the chewy texture stays neat, then serve while still warm.
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.
