Spicy & Sweet Dried Pollack Gochujang Grill: The Foolproof Recipe
Crispy Outside, Tender Inside! The Irresistible Charm of Grilled Dried Pollack with Gochujang Sauce
Dried pollack (hwangtae) is delicious no matter how you prepare it. It makes a great hangover soup, and when seasoned savory, it’s a fantastic side dish. Today, we’re elevating it into a splendid dish perfect for entertaining guests by slathering it with a spicy and sweet gochujang sauce and grilling it. Let’s unlock the full flavor potential of dried pollack with our secret sauce!
Main Ingredients- 1 Dried Pollack (Hwangtae)
Special Gochujang Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract (or syrup)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
- 1/2 Tbsp Rice Wine or Mirin
- 2 Tbsp Perilla Oil
- 2 Tbsp Oligodang (corn syrup or similar)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Plum Extract (or syrup)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
- 1/2 Tbsp Rice Wine or Mirin
- 2 Tbsp Perilla Oil
- 2 Tbsp Oligodang (corn syrup or similar)
Cooking Instructions
Step 1
Let’s start by preparing the dried pollack. Briefly soak it in rice water for about 1-2 minutes, then immediately remove and thoroughly squeeze out all excess water. If you don’t have rice water, you can use plain cold water. Trim off the head, tail, and fins cleanly.
Step 2
To prevent the pollack from shrinking too much during grilling, make about 3 shallow cuts on the skin side. Using scissors for this step makes it much easier and neater. Carefully remove the bones, almost as if you’re filleting the fish.
Step 3
This is a secret step to enhance the flavor of the pollack. Mix perilla oil and soy sauce, then spread it evenly on the belly side of the pollack. While optional, this step significantly contributes to a richer flavor.
Step 4
Now it’s time to make the magical gochujang sauce that will make the dried pollack incredibly delicious! In a bowl, combine 1 Tbsp gochujang, 2 Tbsp gochugaru, 1 Tbsp plum extract, 1 Tbsp soy sauce, 1/2 Tbsp minced garlic, 1 Tbsp chopped green onion, 1/2 Tbsp rice wine, 2 Tbsp perilla oil, and 2 Tbsp oligodang. Mix well until smooth and lump-free.
Step 5
Heat a pan with a little perilla oil, then place the prepared dried pollack. Grill both sides until golden brown and slightly crispy. Start by grilling the belly side down for a better cook.
Step 6
The dried pollack is grilling to a beautiful golden brown and looks delicious! The color might appear a bit dark due to the perilla oil and soy sauce treatment from the previous step, but this is the secret to its deep flavor.
Step 7
Once the dried pollack is nicely grilled, generously brush the gochujang sauce onto the belly side. Grill for just a little longer until the sauce is cooked through and slightly caramelized. Your delicious Grilled Dried Pollack with Gochujang Sauce is now complete! You can serve it whole for a dramatic presentation or slice it into bite-sized pieces for easier eating. I’ve sliced mine for convenience. Enjoy your meal!
