Korean Grilled Semi-dried Pollock
Kodari-gui is a Korean grilled semi-dried pollock where the fish is pan-fried while being repeatedly brushed with a glaze of soy sauce, gochujang, oligosaccharide syrup, minced garlic, and sesame oil. Semi-drying concentrates the pollock's protein and draws out moisture, giving it a chewy, dense texture that absorbs seasoning more readily than fresh fish. The sugar in the glaze caramelizes as it cooks, building up a glossy, dark coating with each brushing. Applying the sauce gradually in thin layers rather than all at once prevents burning, and briefly soaking the dried fish before cooking softens the interior while maintaining that characteristic firm bite. Sesame seeds scattered on at the end add a toasted accent.
Adjust Servings
Instructions
- 1
Trim fins, rinse lightly, and pat dry the pollock.
- 2
Mix soy sauce, gochujang, syrup, garlic, and sesame oil.
- 3
Heat oil in a pan and sear fish over medium heat.
- 4
Flip and brush a thin layer of sauce.
- 5
Continue brushing and grilling both sides until glossy.
- 6
Sprinkle sesame seeds and serve.
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