Spicy & Sweet Grilled Dried Pollack with Minari
How to Make Delicious Grilled Dried Pollack with Minari, Coated in a Spicy Gochujang Sauce
This recipe features a large, succulent piece of dried pollack (hwangtae) generously coated in a flavorful gochujang-based sauce and grilled to a beautiful golden brown. By adding fresh minari (water parsley), this dish offers a unique and aromatic twist to your meal, making it a delightful and refreshing addition to your table.
Main Ingredients
- Dried Pollack (Hwangtae) 1 whole piece (preferably a large, plump one used for ancestral rites)
- Minari (Water Parsley) 1 small bunch (approx. the amount of 1 serving of spaghetti)
Sauce for Grilled Pollack
- Gochugaru (Korean chili flakes) 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Soy Sauce 2 Tbsp
- Cooking Wine (like Mirin) 3 Tbsp
- Minced Garlic 0.5 Tbsp
- Minced Ginger 0.3 Tbsp (or a pinch of ginger powder)
- Plum Extract 1 Tbsp
- Corn Syrup (or Rice Syrup) 1 Tbsp
- Sesame Oil 1 Tbsp
- Black Pepper to taste
- Gochugaru (Korean chili flakes) 2 Tbsp
- Gochujang (Korean chili paste) 1 Tbsp
- Soy Sauce 2 Tbsp
- Cooking Wine (like Mirin) 3 Tbsp
- Minced Garlic 0.5 Tbsp
- Minced Ginger 0.3 Tbsp (or a pinch of ginger powder)
- Plum Extract 1 Tbsp
- Corn Syrup (or Rice Syrup) 1 Tbsp
- Sesame Oil 1 Tbsp
- Black Pepper to taste
Cooking Instructions
Step 1
First, prepare the dried pollack (hwangtae) for the dish. Using a large, meaty piece often used for ancestral ceremonies will yield the best results, as it has more flesh. Be mindful of the bones, as hwangtae can have many.
Step 2
If using a large piece of hwangtae, cut it in half for easier handling. Place the cut pieces in water (rinsed rice water is great for this) ensuring they are fully submerged, and let them soak for about 10 minutes to soften. While soaking, gently remove any large, thick bones that are easy to grasp with your fingers.
Step 3
Now, let’s make the delicious sauce for the grilled pollack. Combine all the sauce ingredients in a bowl and mix well. You can adjust the saltiness and sweetness by modifying the amounts of gochujang, soy sauce, plum extract, and corn syrup to suit your personal preference.
Step 4
Set aside about one-third of the prepared sauce. Apply the remaining sauce evenly over the drained hwangtae. Marinating the pollack before preparing the minari allows the flavors to penetrate the fish more effectively.
Step 5
While the pollack is marinating, wash and prepare the minari. It’s best to use a smaller bunch, roughly equivalent to one serving of spaghetti in volume. Cut the minari into bite-sized pieces, about the length of your finger’s segment.
Step 6
Heat a generous amount of cooking oil in a frying pan over medium-low heat. Place the marinated hwangtae in the pan and grill. While cooking, brush the remaining one-third of the sauce onto the pollack. This helps keep the fish moist and prevents the sauce from burning.
Step 7
Once the hwangtae is nicely browned on both sides, add the prepared minari and the rest of the sauce to the pan with the remaining oil and pollack juices. Stir-fry quickly. Cooking the minari in the flavorful pan drippings from the pollack adds an extra layer of taste. Cook the minari just until it wilts slightly; overcooking will make it tough. Once the ingredients are well combined and the minari has softened, the dish is ready. Serve immediately.
