Korean Grilled Dried Pollack
Hwangtae-po-gui is a grilled dried pollack snack prepared by brushing seasoning paste onto semi-dried hwangtae fillets and cooking them over medium-low heat. Hwangtae is pollack that has been freeze-dried repeatedly through winter cycles, a process that puffs up the flesh and gives it a softer grain and chewier texture than ordinary dried fish. A paste of gochujang, soy sauce, and oligosaccharide syrup is spread on both sides and grilled slowly so the sugars caramelize into a glossy, sticky coating. Minced garlic, sesame oil, and sesame seeds add roasted richness, and each torn piece delivers alternating salty and sweet notes.
Adjust Servings
Instructions
- 1
Cut dried pollack into bite-sized strips.
- 2
Mix gochujang, soy sauce, syrup, and garlic for the sauce.
- 3
Brush the pollack lightly with the sauce.
- 4
Grill quickly on a pan over medium-low heat, both sides.
- 5
Finish with sesame oil and sesame seeds.
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