Steamed Fermented Dried Pollack (Borigulbi) – No Fishy Smell Recipe
How to Steam Frozen Borigulbi Without Any Fishy Odor
A detailed and easy-to-follow guide on steaming frozen Borigulbi (fermented dried pollack) to perfection, ensuring a tender texture and eliminating any unpleasant fishy smell. This method brings out the best of this savory Korean delicacy, making it a delightful side dish for any meal.
Borigulbi Steaming Ingredients- 2 frozen Borigulbi (prepared, guts removed)
- 3 stalks of Green Onion (for steaming)
- 1 Tbsp Ginger (sliced or minced)
- 1 Tbsp Lemon Juice (or 2 Tbsp Cheongju/Sake)
- 300ml Rice Water (water used to wash rice)
Cooking Instructions
Step 1
Ensure your frozen Borigulbi has had its insides completely removed. If you have pre-steamed and stored Borigulbi, you can proceed to the next step after thawing.
Step 2
In a wide bowl, combine 300ml of rice water with 1 tablespoon of lemon juice (or 2 tablespoons of Cheongju/Sake) and 1 tablespoon of sliced or minced ginger. Submerge the Borigulbi in this mixture and let it soak for about 30 minutes. This soaking process is crucial for removing any fishy odor and enhancing the flavor. (You can skip the lemon juice or Cheongju if they are unavailable).
Step 3
Prepare the steaming basket by lining the bottom with the green onions. You can use whole stalks or roughly chopped ones. The green onions act as a natural deodorizer and add a subtle aromatic quality to the steamed fish. (This step is optional but highly recommended for better flavor).
Step 4
Add a small amount of water to the bottom of your steamer pot. Place the soaked Borigulbi on top of the green onions in the steaming basket. Add the sliced or minced ginger along with the fish. While adding a little water to the pot helps prevent scorching, it can be omitted if you are confident about your steaming setup.
Step 5
Cover the steamer with a lid and cook over medium-low heat for approximately 30 minutes. Maintaining a medium-low heat is key to ensuring the Borigulbi steams evenly and remains moist throughout. To check for doneness, insert a chopstick into the thickest part of the fish; it should slide in easily if cooked through.
Step 6
Once steamed, carefully remove the Borigulbi from the steamer and let it cool slightly. Once it’s cool enough to handle, gently flake the flesh from the bones using chopsticks or a fork and arrange it attractively on a serving plate. This steaming method significantly reduces the saltiness while preserving the chewy and tender texture of the Borigulbi, making it a perfect accompaniment to rice. Enjoy your delicious and healthy Borigulbi dish tonight!
