Spicy and Sweet Grilled Dried Pollack (Hwangtae Gui)
The Ultimate Rice Companion: How to Make Gochujang Glazed Grilled Dried Pollack
Introducing a recipe for Grilled Dried Pollack with a spicy gochujang glaze that will awaken your appetite! The savory flavor of the dried pollack, enhanced by the rich glaze, is a perfect match. I was inspired to make this after having it on a trip to Seoraksan Mountain, and it’s truly a perfect side dish that makes you want to eat more rice. It’s not difficult to make at home, so try it as a main dish! ^^
Main Ingredients- 1 Dried Pollack (Hwangtae)
- Rice water (or plain water), enough to soak the pollack
- 2 Tbsp Mirin (or cooking wine)
- Sesame seeds, for garnish
- Chives or green onions, chopped, for garnish
Hwangtae Gui Marinade (Stage 1 – Base Seasoning)- 2 Tbsp Perilla oil (Deulgireum)
- 0.5 Tbsp Korean soy sauce for soup (Guk-ganjang)
Hwangtae Gui Glaze (Stage 2 – Main Seasoning)- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 – 1 Tbsp Soy sauce (adjust to taste)
- 1 Tbsp Maesilcheong (plum extract)
- 0.5 – 1 Tbsp Corn syrup (or oligodang, adjust to taste)
- 1 Tbsp Mirin
- 0.5 Tbsp Minced garlic
- 3 Tbsp Water (reserved from soaking the pollack)
- Black pepper, a pinch
- 2 Tbsp Perilla oil (Deulgireum)
- 0.5 Tbsp Korean soy sauce for soup (Guk-ganjang)
Hwangtae Gui Glaze (Stage 2 – Main Seasoning)- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 0.5 – 1 Tbsp Soy sauce (adjust to taste)
- 1 Tbsp Maesilcheong (plum extract)
- 0.5 – 1 Tbsp Corn syrup (or oligodang, adjust to taste)
- 1 Tbsp Mirin
- 0.5 Tbsp Minced garlic
- 3 Tbsp Water (reserved from soaking the pollack)
- Black pepper, a pinch
Cooking Instructions
Step 1
First, carefully cut off the head of the dried pollack and set it aside. You can freeze the pollack head and use it later to make a delicious broth.
Step 2
Next, trim off the tail part with scissors for easier handling and eating.
Step 3
If there are fins attached to the skin, carefully cut them off with scissors as well, especially the sharp edges, to ensure a more pleasant eating experience.
Step 4
In a large bowl, pour enough rice water (or plain water) to fully submerge the dried pollack. Add 2 tablespoons of mirin (or cooking wine) and let it soak for about 10 minutes. This step is crucial for removing any fishy odor and ensuring the pollack meat becomes tender and moist. Be careful not to soak it for too long, as it can diminish the pollack’s natural flavor; 10 minutes is generally ideal.
Step 5
Do not discard all the soaking liquid. Reserve about 3 tablespoons of the rice water used to soak the pollack. This reserved water will be used later when making the glaze, adding an extra layer of flavor to the dish.
Step 6
Now, let’s prepare the first marinade, or ‘yujang,’ which will be applied to the pollack before the main glaze. I prefer using fragrant perilla oil for this. Mixing in a little Korean soy sauce for soup adds a subtle base seasoning that enhances the pollack’s taste.
Step 7
When making the gochujang glaze, adding maesilcheong (plum extract) is beneficial for neutralizing any remaining fishiness. Using corn syrup or oligodang will give the dish a nice sheen and a smooth sweetness. Feel free to adjust the amount of soy sauce and syrup to your preference to achieve the perfect balance of salty and sweet.
Step 8
Gently press the soaked dried pollack to squeeze out excess water. Then, brush the prepared yujang evenly over all sides of the pollack, ensuring it’s well-coated for the initial seasoning.
Step 9
Lightly grease a frying pan over medium-low heat. Place the pollack coated with yujang and grill it for the first time. Since it’s already seasoned and we’re just lightly searing it to prevent sticking, you don’t need much oil. Avoid grilling it until it’s too crispy; aim to just evaporate some of the surface moisture lightly.
Step 10
Now, apply the gochujang glaze to the lightly grilled pollack. Spread about 80% of the glaze onto the flesh side and the remaining 20% onto the skin side for even flavor distribution. Because gochujang can burn easily, cook over medium heat until golden brown. Keep an eye on it to prevent burning.
Step 11
In the bowl where you mixed the glaze, add the reserved 3 tablespoons of pollack-soaking rice water and mix well with any remaining glaze. Drizzle this mixture over the pollack while it’s cooking. This will help the glaze adhere better and keep the pollack moist.
Step 12
Finally, garnish the beautifully grilled dried pollack with finely chopped chives (or green onions) and a sprinkle of toasted sesame seeds for an extra touch of flavor and visual appeal. If you prefer a spicier kick, feel free to add thinly sliced Cheongyang chili peppers on the side.
