Hwangtae-po-gui (Korean Grilled Freeze-Dried Pollock)
A thin coat of seasoning matters here, because the sugars in a heavy layer burn first. Brush 5 to 6 cm pieces of dried pollock fillet with 1 tbsp each of gochujang, soy sauce, and oligosaccharide syrup mixed with 1 tsp minced garlic, start them over medium-low heat, and lower it once the paste sizzles. Grill only 1 to 2 minutes per side, stopping when the coating looks glossy and lightly caramelized, then turn off the heat and drizzle on 1 tsp sesame oil.
Quick answer
- Total time
- 18 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Pollock dried through a winter of freezing and thawing puffs up into hwangtae, softer and chewier than most dried fish.
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The strips get a thin coat of gochujang, soy sauce and syrup and only a minute or two per side over medium-low heat. Tear them apart while warm for makgeolli or soju, with mayonnaise for dipping if you like.
Ingredients
Instructions
- 1
Cut 120 g dried pollack fillet into 5 to 6 cm pieces, then remove any fins and small bones.
Keep the pieces fairly even so they heat at the same pace and do not dry out too quickly.
- 2
In a small bowl, combine 1 tablespoon each of gochujang, soy sauce, and oligosaccharide syrup with 1 teaspoon minced garlic.
Stir until the paste looks glossy and smooth, with no thick clumps of gochujang.
- 3
Brush a thin layer of seasoning paste over both sides of each pollack piece.
Avoid a heavy coating because the sugars can burn first, then let the pieces sit briefly so the sauce settles into the grain.
- 4
Preheat a pan over medium-low heat, then arrange the seasoned pollack in a single layer.
When the paste begins to sizzle, lower the heat closer to low so the surface caramelizes without scorching.
- 5
Grill the first side for 1 to 2 minutes, then flip when the edges curl slightly.
Cook the second side until the coating looks glossy and lightly caramelized, stopping before any burnt smell appears.
- 6
Turn off the heat, then drizzle 1 teaspoon sesame oil evenly over the hot pollack and sprinkle with 1 teaspoon sesame seeds.
Serve warm in torn pieces, with mayonnaise on the side if a softer salty finish is desired.
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