Spicy and Sweet Grilled Dried Pollack (Buk-eo Gui)
Delicious! Grilled Dried Pollack – A Must-Try Recipe!
Let’s whip up a bowl of rice with this wonderfully spicy and slightly sweet grilled dried pollack! This recipe is designed to be satisfying and easy to make.
Main Ingredients- 1 Dried Pollack (Buk-eo)
- 1 piece Scallion or Green Onion (approx. 10cm)
- 1 Tbsp Minced Garlic (or 1 clove garlic, minced)
Seasoning Sauce- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 tsp Sesame Oil
- Pinch of Black Pepper
- Pinch of Sesame Seeds
- 1/4 tsp Soy Sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 tsp Sesame Oil
- Pinch of Black Pepper
- Pinch of Sesame Seeds
- 1/4 tsp Soy Sauce
Cooking Instructions
Step 1
First, prepare the dried pollack. Use scissors or a knife to neatly trim off the fins, the hard head portion, and the tail of the dried pollack. This preparation makes it easier to eat and ensures the seasoning is distributed evenly during cooking.
Step 2
Gently soak the prepared dried pollack in water. Be careful not to soak it for too long, as it can become mushy. Soaking it in cold water for about 5-10 minutes should soften it nicely. After soaking, lightly squeeze out the excess water. If the dried pollack is too long, cut it into about 3 equal pieces; this helps the seasoning penetrate better and makes it easier to grill.
Step 3
Now, let’s make the delicious seasoning sauce for the grilled pollack. In a small bowl, combine 2 tablespoons of gochujang, 1 tablespoon of sugar, 1 tablespoon of minced garlic (or 1 clove of garlic, minced), and 1/4 teaspoon of soy sauce. Mix them well until thoroughly combined. You can substitute sugar with rice syrup (mulyeot) for a glossier finish.
Step 4
Cut the soaked and squeezed dried pollack into approximately 3 equal pieces. In a separate bowl, toss the pollack pieces with 1/4 teaspoon of soy sauce and a drizzle of sesame oil (about 1/2 teaspoon). This ‘oil-treatment’ (yujang cheori) process helps to keep the pollack moist and adds a nutty flavor. Place the seasoned pollack on a grill rack or in a non-stick frying pan. Grill over medium-low heat, turning occasionally to prevent burning, until both sides are lightly browned.
Step 5
Once the pollack is partially grilled, use a brush to coat it with the prepared seasoning sauce, applying it 1 to 2 times. Adjust the heat to prevent the sauce from burning. Continue grilling, flipping back and forth, until the sauce is absorbed and the pollack has a nice glaze. Garnish with finely chopped scallions or green onions and sesame seeds for a visually appealing and extra flavorful finish. Enjoy your delicious grilled dried pollack!