Korean Grilled Semi-dried Pollock
Quick answer
- Total time
- 34 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Half-dried pollock, kodari, is chewier than fresh pollock and much less fishy.
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It soaks in cold water for 10 minutes, both sides are seared plain, and only then does the soy, gochujang and syrup glaze go on, a thin coat at every turn.
Ingredients
Instructions
- 1
Trim the fins from 2 semi-dried pollock, then soak the fish in cold water for about 10 minutes and rinse lightly.
Pat the outside and belly area very dry with paper towels so the surface sears instead of steaming.
- 2
In a small bowl, combine 1 tablespoon soy sauce, 1 tablespoon gochujang, 1 tablespoon oligosaccharide syrup, 1 teaspoon minced garlic, and 1 teaspoon sesame oil. Stir until smooth and loose, with no paste clumps left behind.
- 3
Add 1 tablespoon cooking oil to a pan and preheat over medium heat for 1 minute.
Lay in the pollock without sauce first, cook for about 3 minutes, and flip when the flesh feels firmer and releases cleanly.
- 4
Cook the second side for about 2 minutes so the surface sets before any glaze is added.
Brush or spoon on a thin layer of sauce, then lower the heat to medium-low to keep the sugars from scorching.
- 5
When the glaze starts bubbling, turn the fish about every minute and add the remaining sauce in thin coats.
Stop adding thick layers if the pan darkens quickly, and watch that the edges gloss over without drying out.
- 6
Turn off the heat once the center is cooked and hot and the glaze clings in a sticky, glossy coating.
Sprinkle with 1 teaspoon sesame seeds and serve right away with hot steamed rice while the surface is still shiny.
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