Crispy Outside, Tender Inside! Chewy Semi-Dried Dried Pollock (Nogari) Grill Recipe
Experience Euljiro Vibes at Home: Crispy and Tender Semi-Dried Nogari Grill
When you think of Nogari, the first place that comes to mind is the Euljiro Nogari Alley! It’s a place where people enjoy a glass of beer with Nogari as a snack. The sight of tables packed with people on the street was truly spectacular. In times like these, such grand scenes might seem like a thing of the past… Nogari refers to the young offspring of pollack, and it’s rich in protein and low in fat, making it a great food for dieting. While it can be enjoyed in braised dishes, today we’ll be making a semi-dried Nogari grill. This method highlights its chewy texture and savory flavor, bringing the Euljiro atmosphere right into your home!
Ingredients- 1 Semi-dried Nogari (young pollack)
- 1 Tbsp Soy Sauce
- A pinch of minced Cheongyang chili pepper (Korean red pepper)
- 1 Tbsp Mayonnaise
Cooking Instructions
Step 1
Prepare one piece of semi-dried Nogari intended for grilling. Gently rinse the Nogari under cold running water to clean its surface, removing any loose debris.
Step 2
Next, use scissors or a knife to neatly remove the head and the fins from the belly area. Make a lengthwise cut along the belly. Then, carefully make a shallow incision along the side of the large central bone. This incision will help the Nogari spread out beautifully when grilled and makes it much easier to remove the main bone later. (This step of making an incision might be a bit tricky for beginner cooks, so proceed with care.) After making the incision, gently remove the large bone.
Step 3
Here is the Nogari after the large bone has been cleanly removed. It’s now ready for grilling.
Step 4
Place the prepared semi-dried Nogari on a grill rack and cook over medium heat, flipping it back and forth until it’s golden brown and slightly crispy. If you don’t have a grill rack, you can use a frying pan. If using a frying pan, making a few slits on the skin side will prevent it from curling up too much while cooking and ensure more even browning.
Step 5
The black parts you see on both sides of the flesh are not burnt. This is a thin, dark membrane located just under the skin. As it cooks, it can appear as if it’s burnt, but it’s perfectly edible. So, don’t worry and enjoy!
Step 6
Let’s make a special mayonnaise sauce to enhance the flavor of your grilled Nogari! In a small bowl, combine 1 tablespoon of mayonnaise and 1 tablespoon of soy sauce. Finely chop some Cheongyang chili pepper for a touch of spiciness and add it to the mixture. Simply stir these ingredients together until well combined. This quick and easy sauce is a delicious accompaniment to the grilled Nogari.
