Pan-Fried Battered Dried Pollock (Hwangtae-jeon), 2 Servings

Check the pollock has no remaining head, fins or bones. Run your fingers along the flesh and remove any small bones.

Soak in about 500 mL lukewarm water for 5–10 minutes until pliable, then lift out and gently press out excess water without tearing. Thicker pieces may need longer.

Mix 15 mL soy sauce, 5 mL sesame oil and about 0.5 g black pepper; brush both sides and rest for about 5 minutes.

Gradually mix 90 mL water into 65 g flour to make a thin flowing batter. Lightly coat the pollock, allowing excess to drip off.

Heat a pan over medium-low, add roughly half the oil and cook flesh-side down until the batter sets and turns light golden.

Turn, add remaining oil as needed and cook the other side, reducing heat to prevent burning. Check the thickest part reaches at least 63°C with a food thermometer before serving.