Spicy & Sweet Grilled Dried Pollack (Hwangtae Gui)
How to Make Delicious Seasoned Grilled Dried Pollack | Hwangtae Yangnyeom Gui Recipe
A recipe for flavorful grilled dried pollack (Hwangtae) coated in a savory and slightly sweet sauce. This dish is incredibly satisfying and perfect for serving with rice.
Main Ingredients- Dried pollack (Hwangtae) 150g
- Gochujang (Korean chili paste) 1.5 Tbsp
- Soy sauce 2 Tbsp
- Cooking wine (Mirin) 2 Tbsp
- Sugar 1 Tbsp
- Oligosaccharide (corn syrup) 1 Tbsp
- Minced garlic 1 Tbsp
- Scallions or green parts of leek, finely chopped (for garnish)
- Sesame oil 0.5 Tbsp
- Black pepper, a pinch
- Cooking oil 1 Tbsp
- Perilla oil 2 Tbsp
Cooking Instructions
Step 1
First, prepare about 150g of dried pollack (Hwangtae). If it seems too tough, soak it in lukewarm water for about 10 minutes to soften it. This step helps to remove any fishy odor and achieve a tender texture.
Step 2
Gently squeeze out the excess water from the softened dried pollack. Properly draining is crucial for the seasoning to adhere well and to prevent the fish from becoming watery during cooking, ensuring a better grilled flavor.
Step 3
Trim off any sharp fin parts of the dried pollack with scissors for easier handling. Carefully check the flesh for any small bones and remove them with your fingers to ensure a pleasant eating experience.
Step 4
Now, let’s make the delicious seasoning sauce. In a bowl, combine 1.5 Tbsp of gochujang, 2 Tbsp of soy sauce, 2 Tbsp of cooking wine, 1 Tbsp of sugar, 1 Tbsp of oligosaccharide, 1 Tbsp of minced garlic, 0.5 Tbsp of sesame oil, and a pinch of black pepper. Mix thoroughly until well combined. The sauce should have a thick consistency for easy application onto the dried pollack.
Step 5
Finely chop some scallions or the green parts of a leek to use as a garnish for the grilled dried pollack. This will add a touch of freshness and color, making the dish more appealing.
Step 6
Heat a pan over medium-low heat and add 1 Tbsp of cooking oil and 2 Tbsp of perilla oil. Place the seasoned dried pollack onto the pan and grill it, turning occasionally, until it’s golden brown and cooked through. *Tip: To prevent the seasoning from burning, it’s recommended to apply the sauce to only one side of the pollack initially, and then add more as you cook, or avoid applying too much sauce at once. Using perilla oil enhances the unique flavor of the dried pollack.
