Spicy & Sweet Grilled Dried Pollack with Gochujang
Spicy & Sweet Grilled Dried Pollack – How to Make Grilled Dried Pollack from Leftover Holiday Dried Pollack
A delightful combination of chewy dried pollack and a spicy, sweet gochujang glaze! This recipe shows you how to easily transform leftover dried pollack from holidays into a delicious grilled dish. It’s perfect as a side dish with rice or as a savory snack with drinks.
Main Ingredients
- 1 large dried pollack fillet
- 2 Tbsp sesame oil
Spicy & Sweet Glaze
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp soy sauce
- 0.5 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp cheongju (rice wine) or mirin
- 0.5 Tbsp sugar
- 1 Tbsp oligo syrup (or corn syrup)
- 0.5 Tbsp sesame oil
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp minced garlic
- 0.5 Tbsp soy sauce
- 0.5 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp cheongju (rice wine) or mirin
- 0.5 Tbsp sugar
- 1 Tbsp oligo syrup (or corn syrup)
- 0.5 Tbsp sesame oil
Cooking Instructions
Step 1
First, use scissors to neatly trim off the head, tail, and any sharp fins from the dried pollack fillet. You can save the trimmed head to make a flavorful broth later, ensuring nothing goes to waste.
Step 2
Prepare the body of the dried pollack for cooking. If it’s too large, it might not cook evenly or absorb the sauce well. It’s best to cut it in half or into appropriate serving sizes.
Step 3
Soak the prepared dried pollack in cold water for about 15 to 20 minutes. This process will make the pollack tender and pliable, improving its texture. If the pollack seems dry during soaking, add a little more water. If it becomes too wet, gently squeeze out the excess moisture with your hands before using.
Step 4
If you grill the soaked dried pollack as is, it will shrink and curl up due to the heat, making it look less appealing. To prevent this, make several shallow cuts along the back of the pollack. This will help it maintain its shape while grilling and allow the sauce to penetrate better.
Step 5
Now, let’s make the delicious glaze. In a bowl, combine 1 Tbsp gochujang, 0.5 Tbsp gochugaru, 0.5 Tbsp soy sauce, 0.5 Tbsp minced garlic, 1 Tbsp cheongju, 1 Tbsp oligo syrup, 0.5 Tbsp sugar, and finally 0.5 Tbsp sesame oil. Mix thoroughly with a spoon until you have a smooth, glossy glaze. Ensuring all ingredients are well combined is key.
Step 6
It’s time to grill the pollack. Heat 2 Tbsp of sesame oil in a pan over medium heat. Place the prepared dried pollack fillets in the pan. Slightly grilling the pollack before applying the glaze helps prevent the sauce from burning later, making the cooking process much easier and yielding a better result.
Step 7
A helpful tip: Dried pollack tends to shrink significantly when heated. Parts sticking out of the pan can burn easily. So, make sure the pollack sits comfortably within the pan’s borders, and remember that making those cuts beforehand is crucial for maintaining its shape!
Step 8
Once the pollack starts to turn golden brown, generously brush the prepared spicy and sweet glaze onto both sides. Continue to cook over low heat, being careful not to burn the glaze, allowing the flavors to fully infuse into the pollack.
Step 9
Cut the grilled dried pollack into bite-sized pieces and arrange them on a serving plate. Your delicious Spicy & Sweet Grilled Dried Pollack is now ready! It’s wonderful served with rice or enjoyed as a tasty accompaniment to a cold beer.
