Three-Color Korean Dried Pollock Floss (Bukeo Bopuragi), 4 Servings

Check the packaging of 60 g dried pollock; remove firm bones, spines and skin. Discard damp or moldy pieces.

Snip into 2–3 cm sections, and pulse small portions in a clean, completely dry grinder with the lid closed.

Use short pulses to obtain soft, fluffy threads instead of fine dust. Stop and check again for bones.

Divide the floss equally into three bowls. Split 10 mL sesame oil, 6 g sugar and 3 g sesame seeds evenly between them, then toss.

Season bowl one with 0.5 g salt, bowl two with 5 mL soy sauce and bowl three with 2 g fine red pepper. Add soy sauce gradually to avoid clumps.

Serve modest portions with rice or porridge, checking for tiny bones once more. Promptly refrigerate leftovers in a covered container.