Spicy and Sweet Grilled Dried Pollack (Hwangtae)
Chewy and Tender Grilled Dried Pollack with a Delicious Glaze
Experience the irresistible texture and savory flavor of dried pollack (Hwangtae)! This recipe features Hwangtae marinated in a spicy gochujang-based sauce and grilled to perfection. Enhanced with the natural sweetness of plum extract (maesilcheong), this dish is a fantastic side for rice or a delightful appetizer. Discover the wonderfully chewy and tender Grilled Dried Pollack!
Main Ingredients- 80g Dried Pollack (Hwangtae), prepared
- Sesame oil or cooking oil, for frying
Spicy-Sweet Marinade- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean chili flakes, for color)
- 1 Tbsp Maesilcheong (Plum Extract) or Oligodang (sweetener)
- 1 Tbsp Minced Garlic
- 1 Tbsp Mirin or Cooking Wine (to remove fishy smell)
- 1/2 Tbsp Rice Oligodang or Corn Syrup (for gloss and consistency)
- 1 Tbsp Chopped Scallions
- 1 tsp Sesame Oil
- Pinch of Salt (to adjust seasoning)
- Pinch of Black Pepper
- Sesame seeds, for garnish
- Red chili pepper, finely chopped (optional, for garnish)
- Green chili pepper, finely chopped (optional, for garnish)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Gochugaru (Korean chili flakes, for color)
- 1 Tbsp Maesilcheong (Plum Extract) or Oligodang (sweetener)
- 1 Tbsp Minced Garlic
- 1 Tbsp Mirin or Cooking Wine (to remove fishy smell)
- 1/2 Tbsp Rice Oligodang or Corn Syrup (for gloss and consistency)
- 1 Tbsp Chopped Scallions
- 1 tsp Sesame Oil
- Pinch of Salt (to adjust seasoning)
- Pinch of Black Pepper
- Sesame seeds, for garnish
- Red chili pepper, finely chopped (optional, for garnish)
- Green chili pepper, finely chopped (optional, for garnish)
Cooking Instructions
Step 1
To tenderize the dried pollack and remove any fishy odor, briefly rinse it under rice water or cold water for about 5 minutes. Once softened, gently pat it dry with paper towels.
Step 2
In a bowl, combine all the marinade ingredients: gochujang, soy sauce, gochugaru, maesilcheong, minced garlic, mirin, rice oligodang, chopped scallions, salt, and pepper. Mix thoroughly until smooth and well combined to create a flavorful sauce.
Step 3
Line a heated pan with aluminum foil and add a generous amount of cooking oil. Place the prepared dried pollack in the pan and lightly grill it on both sides over medium-low heat until it’s just slightly browned. Be careful not to overcook, as it can become tough.
Step 4
Brush the lightly grilled dried pollack evenly with the prepared gochujang marinade. Return the marinated pollack to the pan and cook over low heat, flipping occasionally, until it develops a nice glaze and is cooked through. Watch carefully to prevent burning, as the sauce can easily scorch. Once cooked, transfer the Grilled Dried Pollack to a serving plate. Garnish with finely chopped red and green chili peppers, and a sprinkle of sesame seeds for a vibrant and appetizing finish. You can also use chopped scallions instead of chili peppers.
