Braised Dried Pollock (Hwangtae-po Jorim)
Chewy, glossy pollock strips coated in a sweet-spicy gochujang-soy glaze - the ultimate Korean meal-prep side dish that keeps for over a week. Hwangtae is made by hanging whole pollock on outdoor racks in the Gangwon-do mountains, where repeated freezing and thawing through winter creates a sponge-like texture that soaks up every drop of sauce. Rehydrating for no more than three minutes preserves the signature chew; soaking longer turns it mushy. The oligosaccharide syrup reduces into a glossy coat, and sesame oil must be added off heat to retain its fragrance.
Adjust Servings
Instructions
- 1
Cut pollack strips and lightly mist with water; rest for 3 minutes.
- 2
Mix soy sauce, gochujang, syrup, cooking wine, garlic, and water for sauce.
- 3
Heat the sauce in a pan over medium heat until it starts bubbling.
- 4
Add pollack strips and stir quickly while braising for 3-4 minutes.
- 5
When the sauce coats the strips, add sesame oil and seeds, then turn off heat.
- 6
Cool fully, then store in an airtight container and serve as banchan.
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