Nogari-gui (Korean Grilled Dried Young Pollock)

Name: Nogari-gui (Korean Grilled Dried Young Pollock)
Prep time: 8 min
Cook time: 10 min
Total time: 18 min
Yield: 2 servings
Cuisine: Korean
Ingredients: dried pollock 180 g; butter 20 g; gochujang 1 tbsp; mayonnaise 2 tbsp; sugar 0.5 tsp; lemon juice 1 tsp

Microwave hard dried pollock for only 20 seconds, since longer heating toughens it. Melt 20 g butter over medium-low heat and cook the pieces in one layer, about 3 minutes on the first side and 3 to 4 minutes on the second, until the outside is crisp but the center is not leathery. Serve warm with a dip of 1 tbsp gochujang, 2 tbsp mayonnaise, 1/2 tsp sugar, and 1 tsp lemon juice.

Quick answer

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

About this dish

Dried nogari pollock is toasted in butter over medium-low heat for about three minutes a side and served with a dip of gochujang and mayonnaise sharpened with a little lemon juice and sugar.

Pieces too hard to cut get twenty seconds in the microwave first. Because it stiffens again as it cools, it goes out warm.

Ingredients

servings

IngredientAmount

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Instructions

6 steps

1

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

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

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

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

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

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.