Modu Recipe
Modu Recipe

Kim Dae-seok's Spicy Braised Semi-Dried Pollock

A professional-style semi-dried pollock stew where the fish is lightly salted and frozen for a day before cooking, ensuring the flesh remains intact and doesn't break apart.

Ingredients needed 3 servings

Recipe

Cooking tips

  • Thoroughly remove the gills and dark membrane from the semi-dried pollock to ensure a clean, non-fishy broth.
  • Freezing the semi-dried pollock after salting helps firm up the flesh, preventing it from breaking during cooking.
  • Adding chili oil enhances both spiciness and aroma, delivering the authentic taste of a professional restaurant-style semi-dried pollock stew.

Recommended for

  • Those who want to make semi-dried pollock stew with firm, chewy fish that doesn’t fall apart.
  • People curious about the secret spice and thickness technique used in high-end restaurants.
  • Those preparing dishes for guests or special occasions.

Shop ingredients on Coupang(Ad)

semi-dried pollockKorean radishoniongreen onionCheongyang chili peppergochugaruanchovy fish saucechili oil

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