Korean Spicy Braised Semi-Dried Pollock
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
The firm, slightly chewy flesh of half-dried pollock holds together through a long spicy braise and takes the seasoning all the way in.
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Gochugaru and gochujang together give the sauce body and a deep red color, and a spoonful of syrup added near the end gives it shine. Basting two or three times beats flipping, which only tears the fish. When the sauce turns thick and sticks to the pollock, it is ready to serve with the radish and a bowl of rice.
Ingredients
Instructions
- 1
Trim the fins from the 900 g semi-dried pollock, rinse it briefly under running water, and drain the surface thoroughly.
- 2
Slice 220 g Korean radish into thick pieces and spread them over the bottom of the pot.
Place the pollock and 120 g onion on top without crowding them so the radish protects the fish from sticking.
- 3
Whisk 2.5 tablespoons gochugaru, 1 tablespoon gochujang, 2 tablespoons soy sauce, 1 tablespoon minced garlic, and 450 ml water into a smooth seasoning liquid. Break up any gochujang lumps before pouring it over the fish.
- 4
Pour the seasoning around the side of the pot, then bring it to a boil over high heat.
Once it bubbles, skim foam if needed, lower to medium heat, cover, and braise for 15 minutes.
- 5
During braising, spoon the sauce over the pollock two or three times so the seasoning penetrates evenly.
Because the flesh is firm but can tear at the edges, avoid frequent turning and check that the radish is tender.
- 6
Add 1 tablespoon oligosaccharide syrup and 40 g green onion, then simmer uncovered for 5-7 minutes.
Turn off the heat when the sauce turns glossy, thickens, and clings to the fish, then serve with rice.
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