Kim Dae-seok's Grilled Seasoned Dried Pollock
Coated with glutinous rice flour to enhance a soft, chewy texture, this delicious dried pollock is marinated in a secret spicy-sweet gochujang sauce—perfect as a rice companion dish.
Ingredients needed 2 servings
Recipe
Cooking tips
- Don’t discard the head—collect it in a ziplock bag and freeze for later use when making broth.
- Always grill from the flesh side first to prevent warping or curling and ensure even, flat cooking.
- The glutinous rice coating helps retain the fish’s natural moisture, ensuring a chewy, savory texture even after seasoning and grilling.
- After applying the marinade, avoid prolonged exposure to high heat to prevent burning—quick, low-heat grilling is key.
Recommended for
- Those seeking an elegant, deeply flavored dried pollock dish perfect for holidays or festive tables.
- Fans of dried pollock grilled to perfection—moist inside, chewy outside, with a clean, satisfying texture.
- Home cooks wanting to create a classic Korean side dish with a sweet yet subtly spicy umami-rich flavor.
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