Tender & Spicy Braised Dried Pollack
Restaurant-Style Braised Dried Pollack at Home: Infused with a Moist and Spicy Sauce!
Have you ever tried making restaurant-style braised dried pollack at home, only to find the sauce doesn’t cling well, the fish becomes dry, or it burns too easily? This recipe solves those common issues! Learn how to make perfectly moist and tender braised dried pollack with a rich, savory sauce that seeps right in. Even if you’re not a seasoned chef, you can achieve delicious results that will impress your family. Serve this delightful dish generously on your dinner table for a satisfying meal.
Main Ingredients- 2 Dried Pollack fillets
- 1/4 Onion
- 1/5 Green Onion
- 1/2 Cheongyang chili pepper (or other hot chili pepper)
- 1/2 Red chili pepper
- 2 Tbsp Cooking oil
- 3 Tbsp Starch powder
- 1 Tbsp Minced garlic
- 1 cup Water
Sauce Ingredients- 2 Tbsp Soy sauce (Korean ‘Jin’ brand preferred)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Rice wine (Mirin)
- 2 Tbsp Plum extract
- 4 Tbsp Corn syrup (or other liquid sweetener)
- 2 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Sesame oil
- 2 Tbsp Soy sauce (Korean ‘Jin’ brand preferred)
- 2 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Rice wine (Mirin)
- 2 Tbsp Plum extract
- 4 Tbsp Corn syrup (or other liquid sweetener)
- 2 Tbsp Gochugaru (Korean chili powder)
- 3 Tbsp Sesame oil
Cooking Instructions
Step 1
Trim off the tough head part of the dried pollack with scissors; you can save this for making stock later. For the body, gently knead the pollack under running water as if you’re massaging it. This helps the fish absorb moisture and become tender.
Step 2
After washing the pollack in water, use scissors to cut off and discard the tail and fins. Carefully remove any visible small bones to ensure a pleasant eating experience.
Step 3
On the skin side of the pollack, make several shallow cuts with a knife. Along the edges, snip with scissors several times. These cuts will help the sauce penetrate better.
Step 4
Once all the prep is done, firmly grasp the dried pollack with both hands and squeeze out as much excess water as possible. Be careful not to squeeze too hard, as it might break apart.
Step 5
Let’s make a simple oil marinade (Yu Jang). In a small bowl, mix 2 tablespoons of sesame oil with 1 tablespoon of soy sauce. This marinade will help coat the pollack and keep it moist.
Step 6
Brush the oil marinade evenly over the dried pollack that you’ve squeezed the water out of. Make sure to coat both sides thoroughly for optimal tenderness and flavor.
Step 7
Prepare the vegetables for the braising sauce. Finely mince the green onion, red chili pepper, Cheongyang chili pepper, and onion. If you prefer more heat, feel free to increase the amount of Cheongyang chili pepper.
Step 8
Now, let’s prepare the flavorful braising sauce. In a bowl, combine 2 tablespoons soy sauce, 2 tablespoons gochujang, 2 tablespoons rice wine, 2 tablespoons plum extract, 4 tablespoons corn syrup, 1 tablespoon minced garlic, and 2 tablespoons gochugaru. Finally, add 2 tablespoons of sesame oil and mix everything well until smooth.
Step 9
Add all the finely minced vegetables (green onion, chili peppers, onion) to the prepared sauce and mix thoroughly. The fresh vegetables will add depth and aroma to the sauce.
Step 10
Before coating with the sauce, lightly sprinkle starch powder evenly over the dried pollack. Gently rub it in with your hands to create a thin coating. This will help the pollack become slightly crispier when fried and ensure the sauce adheres well.
Step 11
Heat 2 tablespoons of cooking oil in a pan over medium heat. Place the starch-coated dried pollack, skin-side down first, and cook until golden brown. Use a spatula to gently press down on the pollack to ensure even cooking on both sides.
Step 12
Once both sides of the dried pollack are nicely browned, carefully spread the prepared sauce onto the cooked surface of the pollack.
Step 13
Flip the pollack over so the sauced side is now at the bottom. Reduce the heat to medium-low and let it simmer gently, allowing the sauce to deeply infuse into the pollack. Keep an eye on it to prevent burning.
Step 14
Cut the braised dried pollack into bite-sized pieces. Add about half a cup of water (using a standard paper cup) to the pan. Continue to simmer until the sauce thickens and most of the added water has evaporated. This process ensures the sauce is fully absorbed.
Step 15
Here’s a look at the cross-section of the pollack, showing how well the sauce has penetrated. You might worry that the thick pollack won’t absorb the sauce, but the simmering process with water ensures it becomes wonderfully moist and flavorful throughout.
Step 16
For a beautiful presentation, sprinkle some sesame seeds and finely chopped green onions on top. Cut into convenient, bite-sized pieces, this dish is not only visually appealing but also incredibly moist and tender. You won’t make a mess serving it! Enjoy this delicious and satisfying meal made with tender, flavorful braised dried pollack.
