Spicy & Sweet Grilled Dried Pollack (Kodari)
Delicious Grilled Dried Pollack with a Spicy and Sweet Sauce
Today, we’re making a delightful grilled dried pollack (Kodari) dish. We’ll lightly grill the pollack until golden, then brush it with a homemade spicy and sweet sauce before grilling it again. The result is an incredibly delicious dish that’s perfect as a side for rice or a flavorful appetizer.
For the Pollack- 1 Dried Pollack (Kodari)
- Cornstarch or All-purpose flour, for coating
- Cooking oil, for frying
- Pinch of salt
- Pinch of black pepper
- A splash of Cheongju (rice wine) or Mirin
- A little sesame oil
For the Spicy & Sweet Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Soy sauce
- 2 Tbsp Cheongju (rice wine) or Mirin
- 1 tsp Sugar
- 1 Tbsp Oligodang (corn syrup) or Honey
- 1/2 Tbsp Minced garlic
- A little sesame oil
- A pinch of black pepper
- A little cooking oil (to mix into the sauce)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1/2 Tbsp Soy sauce
- 2 Tbsp Cheongju (rice wine) or Mirin
- 1 tsp Sugar
- 1 Tbsp Oligodang (corn syrup) or Honey
- 1/2 Tbsp Minced garlic
- A little sesame oil
- A pinch of black pepper
- A little cooking oil (to mix into the sauce)
Cooking Instructions
Step 1
First, rinse the dried pollack thoroughly under cold water and remove any innards. Cut it into manageable pieces, about 2-3 sections per fish. Pat the fish dry with paper towels. Season with a pinch of salt, pepper, and a splash of Cheongju (rice wine) to remove any fishy odor. Add a little sesame oil and gently massage it into the fish. Let it marinate for 5-10 minutes.
Step 2
After marinating, coat both sides of the pollack pieces evenly with a thin layer of cornstarch or all-purpose flour. Cornstarch will give it a crispier, almost fried texture, while flour works well too. Applying a light coating ensures it cooks up nicely without absorbing too much oil.
Step 3
Heat a generous amount of cooking oil in a pan over medium-high heat. Place the pollack pieces meat-side down first and cook until golden brown and slightly crispy. While the fish is searing, prepare the sauce: In a bowl, combine 1 Tbsp Gochujang, 1 Tbsp Gochugaru, 1/2 Tbsp soy sauce, 2 Tbsp Cheongju (or Mirin), 1 tsp sugar, 1 Tbsp Oligodang (or honey), 1/2 Tbsp minced garlic, a little sesame oil, a pinch of black pepper, and a small amount of cooking oil for a glossy finish. Mix everything well.
Step 4
Once the meat side is nicely browned, carefully flip the pollack pieces to cook the skin side. Let the skin cook until it’s also crispy and golden. When the skin side is mostly cooked, generously brush the prepared spicy and sweet sauce onto the meat side of the pollack.
Step 5
Now, flip the pollack pieces again so the sauced side faces down towards the pan. Reduce the heat to low and cook, stirring occasionally, until the sauce thickens and caramelizes slightly, creating a rich glaze. Be careful not to burn the sauce. This step allows the flavors to meld and deepen.
Step 6
Once the pollack is fully cooked and coated in the delicious glaze, carefully transfer it to a serving plate. You can briefly simmer any remaining sauce in the pan to make it slightly thicker, then drizzle it over the pollack for extra flavor and visual appeal. Finally, garnish with freshly chopped scallions. Your delicious Spicy & Sweet Grilled Dried Pollack is ready to enjoy!
