Korean Grilled Dried Pollack
Dried pollack strips are briefly moistened, coated in a paste of gochujang, soy sauce, and oligosaccharide syrup, then grilled low and slow. The slow heat lets the glaze seep into the chewy dried fish without charring, building layers of spicy-sweet flavor. A touch of sesame oil applied at the finish adds a toasted aroma that rounds out the dish.
Adjust Servings
Instructions
- 1
Quickly moisten dried pollack with water and squeeze out excess.
- 2
Mix all sauce ingredients into a smooth paste.
- 3
Coat pollack evenly and marinate for 5 minutes.
- 4
Grill on low heat for 3–4 minutes per side.
- 5
Slice into bite-size pieces and serve.
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Nutrition (per serving)
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