Korean Grilled Dried Pollock
Nogari-gui is a classic Korean beer snack made by grilling semi-dried young pollock in a buttered pan until golden on both sides. The pollock is cut into manageable pieces with scissors, then cooked slowly over medium-low heat so the thin fish dries out evenly into a chewy-crisp texture without scorching. Butter melts into the fibrous dried flesh, adding a layer of richness that plain grilling cannot achieve. The accompanying dip blends gochujang with mayonnaise, a touch of sugar, and lemon juice, creating a sauce that is simultaneously spicy, creamy, and tart against the salty, umami-laden fish.
Adjust Servings
Instructions
- 1
Cut dried pollock into bite-size pieces.
- 2
Heat a pan over medium-low and melt butter.
- 3
Grill pollock 3-4 minutes per side until golden.
- 4
Mix gochujang, mayonnaise, sugar, and lemon juice for dipping sauce.
- 5
Serve grilled pollock hot with the sauce.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Grilled Filefish Jerky
Jjipo-gui is a Korean bar snack made by pan-grilling dried filefish jerky in melted butter until golden on both sides. A thin glaze of soy sauce and oligosaccharide syrup gives the surface a glossy, sweet-salty crust, while a dusting of red chili flakes adds a mild kick at the finish. Each bite releases concentrated umami that builds with prolonged chewing, making it a natural companion for beer or soju. Cutting the jerky into long strips with scissors preserves the satisfying chewy texture.
Korean Garlic-Grilled Octopus
Muneo-garlic-gui is a Korean seafood snack made by searing pre-boiled octopus with minced garlic in olive oil over high heat. The octopus is cut into bite-size pieces, seasoned with salt, pepper, and red chili flakes, then rested briefly before hitting a smoking-hot pan. The garlic blooms in the oil first at low heat, and when the octopus goes in, the temperature is cranked up so the surface chars quickly while the interior stays springy and resilient. A squeeze of lemon juice at the end cuts through the richness and sharpens the natural brininess of the octopus.
Korean Grilled Dried Pollack
Hwangtae-po-gui is a grilled dried pollack snack prepared by brushing seasoning paste onto semi-dried hwangtae fillets and cooking them over medium-low heat. Hwangtae is pollack that has been freeze-dried repeatedly through winter cycles, a process that puffs up the flesh and gives it a softer grain and chewier texture than ordinary dried fish. A paste of gochujang, soy sauce, and oligosaccharide syrup is spread on both sides and grilled slowly so the sugars caramelize into a glossy, sticky coating. Minced garlic, sesame oil, and sesame seeds add roasted richness, and each torn piece delivers alternating salty and sweet notes.
Korean Salt-Grilled Chicken Gizzards
Dak-ttongjip sogeum-gui involves trimming the silver skin from chicken gizzards, seasoning them with salt and black pepper for ten minutes, then searing them in a hot, garlic-scented pan for six to seven minutes. High heat is essential: it crisps the exterior while keeping the interior springy and chewy, and overcrowding the pan causes steaming rather than browning. Scallion is tossed in for the final minute, and a squeeze of lemon juice at the end cuts through the richness.
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.
Korean Garlic-Grilled Chicken Gizzards
Dakttongjip-maneul-gui is a Korean garlic-grilled chicken gizzard dish where the gizzards are scored, briefly marinated in cooking wine, then stir-fried over high heat with whole garlic cloves and cheongyang chili peppers. Gizzards are pure muscle with a uniquely bouncy, chewy texture, and scoring them before cooking opens up the dense tissue so the seasoning reaches the interior and heat cooks them evenly. The whole garlic cloves transform alongside the gizzards-their exterior browns while the inside turns soft and mellow, converting raw pungency into gentle sweetness. Seasoning stays minimal with just salt and black pepper to let the ingredients speak, while the cheongyang chilies contribute a bright, sharp heat that punctuates each bite.