Nogari-gui (Korean Grilled Dried Young Pollock)

Quick answer

Total time: 18 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Nogari-gui cooks trimmed dried pollock slowly in butter and serves it with a gochujang and mayonnaise dipping sauce.

Use kitchen shears to remove hard fins and rough edges from 180g dried pollock. Cut the thicker sections into similar lengths so the pieces heat at a comparable rate. If the fish is too rigid to trim comfortably, microwave it for only 20 seconds and stop when it is just warm. Longer microwave heating can make the dried fibers tougher, so use this step only when needed. For the sauce, mix 1 tablespoon gochujang, 2 tablespoons mayonnaise, 0.5 teaspoon sugar, and 1 teaspoon lemon juice until no sugar grains remain and the color is uniform. Warm a wide pan over medium-low heat for about 1 minute, melt 20g butter, and tilt the pan when small bubbles appear so the butter covers the base. Lay the pollock pieces in a single layer without overlap and cook the first side for about 3 minutes. Turn them when the edges begin to curl and the surface becomes light brown. Cook the second side for 3 to 4 minutes, removing the pieces while the outside is crisp but the center has not become leathery. Lower the heat immediately if the butter darkens quickly. Serve the grilled pollock warm with the prepared sauce before the dried fish cools and firms up.

Ingredients

servings

IngredientAmountUnit

dried pollock180 gg

butter20 gg

gochujang1 tbsptbsp

mayonnaise2 tbsptbsp

sugar½ tsptsp

lemon juice1 tsptsp

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Heat

Trim 180g dried pollock with kitchen shears, removing rough fins and hard edges.

Cut thicker sections into similar lengths so the pieces heat at the same pace and stay easy to dip after grilling.
2

Step

If the pollock feels too hard, microwave it for only 20 seconds to relax the fibers slightly.

Stop when it is just warm, because longer heating can make the dried fish tougher instead of easier to chew.
3

Season

In a small bowl, combine 1tbsp gochujang, 2tbsp mayonnaise, 0.5tsp sugar, and 1tsp lemon juice.

Stir until no sugar grains are visible and the sauce looks smooth, creamy, and evenly red.
4

Control

Warm a wide pan over medium-low heat for about 1 minute, then melt 20g butter.

When small bubbles appear, tilt the pan to spread the butter across the surface without letting it brown or smoke.
5

Heat

Lay the pollock pieces in one layer without overlapping and cook the first side for about 3 minutes.

Flip when the edges curl slightly and the surface turns light brown, adjusting the heat if butter darkens quickly.
6

Finish

Cook the second side for 3 to 4 minutes, finishing when the outside is crisp but the center is not leathery.

Transfer to a plate and serve warm with the prepared sauce while the butter aroma is still fresh.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: 180g dried pollock cooked for about 3 minutes on the first side and 3 to 4 minutes on the second
Finish cue: Cook the second side for 3 to 4 minutes, finishing when the outside is crisp but the center is not leathery.
Avoid this: Cook slowly over low heat for even crispness without burning.