Kim Dae-seok's Steamed Semi-Dried Pollock

• semi-dried pollock 2 pieces
• onion 1 piece
• green onion 1 stalk
• red pepper 1 piece
• chili pepper 1 piece
• sugar 1 tablespoon
• soy sauce 3 tablespoons
• anchovy fish sauce half tablespoon
• minced ginger 1/3 tablespoon
• minced garlic 1 tablespoon
• red pepper powder 2 tablespoons
• sesame oil 1 tablespoon
• toasted sesame seeds 1 tablespoon
• glutinous rice flour half cup
• vegetable oil generously
• floral salt a pinch (for marinating)
• water 1/4 cup

Recipe 🍳

Cooking tips 💡

• Marinate the semi-dried pollock in salt for about 30 minutes before cooking to firm up the flesh, preventing it from breaking apart during later preparation.
• Lightly coating the fish with glutinous rice flour and frying helps lock in moisture, resulting in a uniquely crispy exterior and moist, chewy interior.
• When placing the semi-dried pollock in the pan, start with the flesh side down to prevent the skin from shrinking and ensure a neat, attractive presentation.
• Laying a generous amount of green onion and onion at the pan’s base during the final steaming stage allows natural sweetness and moisture to seep through, effectively eliminating any fishy odor.

Recommended for 🙋

• ⭐Those who struggle with semi-dried pollock falling apart during cooking.
• ⭐People who want to enjoy a premium, chewy, restaurant-quality Steamed Semi-Dried Pollock at home.
• ⭐Anyone seeking a delicious fish dish with bold, spicy-savory flavor and no fishy aftertaste.