Spicy grilled pollock by 늘밥 레시피
Creator video showing the same dried pollock, onion and seasoning.
Official cooking video · 늘밥 레시피 · YOUTUBEKorean Spicy Pan-Grilled Dried Pollock, 2 Servings
A whole dried pollock is rehydrated, deboned, and grilled with onion in a spicy-sweet soy sauce, distinct from pollock soup and cold seasoned strips.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Moisten dried pollock with clean water, rest about 10 minutes until pliable, drain, and apply 2 tablespoons cooking wine.
- 02
Trim fins and all large and pin bones carefully, and thinly slice onion.
- 03
Mix soy sauce, cooking wine for sauce, chili flakes, syrup, sugar, garlic, 2 tablespoons water, and pepper.
- 04
Heat cooking and perilla oil on medium-low, gently cook both sides of pollock, then add onion until beginning to soften.
- 05
Add sauce and reduce over low heat while turning fish; lower heat if sugar or chili begins to scorch.
- 06
Confirm thickest part reaches 63°C (145°F), recheck bones, portion and refrigerate leftovers promptly.
Helpful source links
Before you cook
Follow package directions, remove pollock bones, and check fish, soy and wheat allergens. Heat fish to 63°C and avoid burns from hot sugary sauce.
Allergens: 생선, 대두(간장), 밀(간장·맛술 성분 확인)
Image & source credits
These illustrations stand in for food photos.
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