Flavorful Grilled Dried Pollack (Hwangtae Gui) – A Delicious Way to Use Leftover Holiday Ingredients
Mastering ‘Soomi’s Side Dishes’ Hwangtae Gui: A Recipe to Utilize Leftover Lunar New Year Ingredients
Don’t let leftover dried pollack (hwangtae) from the holidays languish in your fridge! This recipe, inspired by ‘Soomi’s Side Dishes,’ transforms it into a delicious grilled dish with a special, universally loved sauce. The chewy yet tender texture of the pollack combined with the sweet and spicy glaze is truly exceptional.
Main Ingredients
- 1 Dried Pollack (Hwangtae)
- 1 Cheongyang chili pepper
- 1/2 Red chili pepper (for color)
- A small amount of green onion
- 1 Piece of dried kelp (about 5cm x 5cm)
- 2 Cups Hwangtae broth (400ml)
Hwangtae Broth Ingredients (Optional, can skip if using store-bought broth)
- Head and tail of the dried pollack (from 1 Hwangtae)
- 7 Cups water (1.4L)
- Head and tail of the dried pollack (from 1 Hwangtae)
- 7 Cups water (1.4L)
Cooking Instructions
Step 1
First, let’s make the hwangtae broth. In a pot, combine 7 cups (1.4L) of water, the head and tail of the pollack that you set aside earlier, and the piece of dried kelp. Bring to a boil over medium heat, then reduce to low, cover, and simmer gently for about 20 minutes to extract a rich broth. Remove the kelp as soon as the water starts boiling. (If you’re using store-bought broth, you can skip this step.)
Step 2
Strain the homemade hwangtae broth (or your store-bought broth) into a bowl. Trim off any tough parts from the dried pollack with scissors, and clean up the head and tail sections. Now, gradually pour some of the prepared broth over the dried pollack, allowing it to soften. It’s a good idea to remove the fins from the pollack as they can look untidy; use a knife or scissors for this. Soaking the pollack will make it much more tender and enjoyable to eat.
Step 3
Let’s prepare the spicy and sweet sauce that will give the grilled pollack its flavor. In a bowl, combine 1 tablespoon of soy sauce, 3 teaspoons of gochugaru, 2 tablespoons of gochujang, 4 teaspoons of sugar, 1 tablespoon of minced garlic, and 1 tablespoon of sesame oil. Mix everything thoroughly until well combined. Ensure there are no lumps and the sauce is smooth.
Step 4
Now it’s time to grill the pollack. Heat a dry pan over medium-low heat. Place the rehydrated pollack in the pan and add about half a ladleful of the prepared hwangtae broth. Let the pollack simmer gently in the broth, turning it occasionally, allowing it to absorb the liquid. This process will make the pollack even more moist and remove any fishy odors.
Step 5
Once the pollack is lightly grilled, generously brush the top side with the prepared spicy and sweet sauce. It’s crucial to manage the heat well to prevent the sauce from burning. Using a pastry brush will help you spread the sauce evenly.
Step 6
Flip the pollack over, apply a little more sauce to the other side, and continue to grill over medium-low heat, flipping every so often until it’s nicely browned. Grill for another 1-2 minutes, allowing the sauce to adhere well to the pollack. Be careful, as the sauce can burn easily, so keep a close eye on it.
Step 7
Cut the well-grilled hwangtae gui into bite-sized pieces (about 3-4cm) and arrange them on a serving plate. Finally, sprinkle with sesame seeds for an added nutty aroma and texture. Enjoy this wonderful grilled pollack dish made from your leftover holiday ingredients! It’s perfect as a side dish with rice or as a delicious snack.
