Spicy and Sweet Grilled Dried Pollack (Hwangtae Gui)
How to Make Delicious Gochujang Sauce for Grilled Dried Pollack
From basic preparation to making the perfect sauce and grilling it without burning, I’ll guide you through every detail. Try making this delicious dish at home!
Main Ingredients- 1 Dried Pollack (Hwangtae)
- 1 Tbsp Cooking Oil
- 2 Tbsp Perilla Oil (Deulgireum)
- A pinch of Sesame Seeds (for garnish)
Gochujang Sauce for Hwangtae Gui- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Cooking Wine (or Mirin)
- 1/2 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 2/3 Tbsp Minced Garlic
- 1/2 Tbsp Sesame Oil
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Cooking Wine (or Mirin)
- 1/2 Tbsp Sugar
- 1 Tbsp Oligodang (corn syrup)
- 2/3 Tbsp Minced Garlic
- 1/2 Tbsp Sesame Oil
Cooking Instructions
Step 1
First, let’s prepare the dried pollack. Use scissors to cut off the head and tail cleanly. If the pollack is too large to fit in your pan, cut it in half first for easier handling. If it fits your pan, you can use it whole without cutting.
Step 2
Gently rinse the prepared pollack under running water. Don’t squeeze out all the water; just lightly press out excess moisture. Place the pollack in a plastic bag and let it soak for about 10 minutes to soften.
Step 3
Now, let’s make the delicious sauce that will make this grilled pollack so tasty. In a bowl, combine 2/3 Tbsp minced garlic, 1 Tbsp gochujang, 1 Tbsp cooking wine (or mirin), 1 Tbsp oligodang, 1/2 Tbsp sugar, and 1/2 Tbsp sesame oil. Mix well with a spoon to create the sauce.
Step 4
After soaking for 10 minutes, squeeze out the water from the softened pollack again. Now, use scissors to trim any fins or tough parts. Gently run your fingers along the flesh to remove any bones or small spines. It’s important to remove as many bones as possible before grilling to avoid inconvenience while eating.
Step 5
If the pollack is quite thick, make shallow cuts on the skin side with a knife. This helps the sauce penetrate better. Be careful not to cut too deep. If your pollack is thin, you can skip this step.
Step 6
Once prepared, generously coat the inside (flesh side) of the pollack with the sauce. Focus on applying the sauce to the flesh side, rather than the skin side, to allow it to absorb well.
Step 7
Don’t grill the pollack immediately after saucing! Let it marinate for at least 30 minutes to allow the flavors to meld. For an even richer taste, you can sauce it the night before and refrigerate it until ready to cook.
Step 8
Preheat your pan over medium-low heat. Add 1 Tbsp cooking oil and 2 Tbsp perilla oil. Place the sauced pollack with the skin side down first. Cook slowly over low heat to prevent the sauce from burning. Think of it as infusing the pollack with the nutty flavor of the perilla oil, rather than just grilling.
Step 9
As the pollack cooks, the flesh might slightly shrink. Use a spatula to gently press down on it. This helps it cook evenly and maintain a good shape. Press down gently after flipping it over as well.
Step 10
Continue to grill over low heat, flipping occasionally, to ensure the sauce doesn’t burn. You’ll see the pollack turn golden brown and develop a glossy sheen. Since dried pollack is already dried, it doesn’t require long cooking.
Step 11
Once cooked, transfer the grilled pollack to a cutting board. Slicing it with a knife on a board will result in cleaner, more uniform pieces compared to cutting with scissors.
Step 12
Arrange the sliced pollack attractively on a serving plate. Sprinkle with sesame seeds for an extra nutty flavor and visual appeal. You can also garnish with finely chopped scallions or green onions for added color and freshness.
