Spicy Grilled Dried Pollack (Hwangtae)
#SpicyPollack #DriedPollackRecipe #GrilledFish #KoreanSpicyFood #EasyHomeCooking
Experience the rich, savory flavors of this Thick Spicy Grilled Dried Pollack, generously coated in a homemade spicy sauce. Perfect as a hearty main dish or a flavorful appetizer!
Main Ingredients- 2 Dried Pollack (Hwangtae)
- 3 cups Spicy Sauce (prepared and aged beforehand)
- 1 tsp Toasted Sesame Seeds
- 1 tsp Chopped Scallions (for garnish)
Spicy Sauce Ingredients- 1½ Onions
- 1/3 bulb Ginger
- 3 Tbsp Chopped Scallions
- 2 Tbsp Minced Garlic
- 1 tsp Dried Shrimp Powder
- 2 Tbsp Natural Seasoning Powder
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Fine Gochugaru (Korean chili flakes)
- 1 Tbsp Coarse Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Cheongju (rice wine or cooking wine)
- 1 tsp Smoked Paprika Powder
- 3 Tbsp Honey
- 1 tsp Black Pepper
- 1 tsp Sesame Oil
- 1½ Onions
- 1/3 bulb Ginger
- 3 Tbsp Chopped Scallions
- 2 Tbsp Minced Garlic
- 1 tsp Dried Shrimp Powder
- 2 Tbsp Natural Seasoning Powder
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Fine Gochugaru (Korean chili flakes)
- 1 Tbsp Coarse Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 1 Tbsp Cheongju (rice wine or cooking wine)
- 1 tsp Smoked Paprika Powder
- 3 Tbsp Honey
- 1 tsp Black Pepper
- 1 tsp Sesame Oil
Cooking Instructions
Step 1
First, let’s prepare the spicy sauce that will make this grilled pollack truly special. This sauce has been pre-made and aged, just like the one used for our spicy squid stir-fry! The deep, spicy flavor will permeate the dried pollack even more effectively than it did the squid, creating a wonderfully intense taste.
Step 2
Soak the 2 pieces of dried pollack in lukewarm water for about 30 minutes until they become pliable. Once softened, gently squeeze out the excess water. Be careful not to soak them for too long, as this can diminish their flavor.
Step 3
Since the dried pollack are quite large, cut each one in half for easier handling and eating. Remove and discard the tough head and tail sections. However, don’t throw them away! You can save these parts to make a delicious and clear broth later on.
Step 4
Generously coat the prepared dried pollack pieces with the spicy sauce, ensuring both sides are thoroughly covered. Gently rub the sauce into the flesh to help it absorb the flavors.
Step 5
Place the sauced dried pollack in an airtight container and refrigerate for at least 1 to 2 hours, or even longer. This marinating time allows the spicy sauce to deeply penetrate the fish, making it incredibly tender and flavorful.
Step 6
After marinating, you’ll notice a significant transformation. The dried pollack now boasts a richer, more vibrant color and a delectable sheen, indicating how well the sauce has infused into the flesh.
Step 7
Heat a lightly oiled pan over medium-high heat. Carefully place the marinated dried pollack onto the hot pan. A well-heated pan is crucial to prevent sticking and ensure the fish holds its shape as you cook and flip it.
Step 8
Once the underside is nicely browned and cooked through, gently flip the pollack to cook the other side. Dried pollack cooks relatively quickly, so avoid high heat which can scorch the sauce. It’s often best to cook fish skin-side down first for a beautifully seared finish, much like grilling eel.
Step 9
Your spicy grilled dried pollack is now beautifully roasted to a reddish-brown hue. Be mindful that the sauce can cause it to burn easily. Cook over medium heat, checking frequently. If it starts to look too dark or smells like it’s burning, reduce the heat immediately or flip it over.
Step 10
Once perfectly cooked, cut the grilled dried pollack into bite-sized pieces using kitchen scissors and tongs for easy handling. Sprinkle the top with the chopped scallions for a fresh garnish and an appealing finish.
Step 11
Congratulations! You’ve successfully made delicious Spicy Grilled Dried Pollack using a simple yet flavorful homemade sauce. Enjoy your culinary creation!
