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17 recipes found.

A spicy and sour golbaengi muchim recipe by Baek Jong-won, maximizing umami by soaking dried pollack in the golbaengi broth, then lightly tossing with fresh vegetables and a golden-ratio sauce.

A dried pollack hangover soup made by stir-frying dried pollack strips and radish in sesame oil, then simmering in rice water until thick and savory.

A restaurant-style dried pollack soup with enhanced umami from salted shrimp and a deep, rich flavor from dried pollack stir-fried in sesame oil, using store-bought beef bone broth.

A traditional Jeonju-style kongnamul haejangguk served with a rich broth made from dried pollack heads and onions, topped with crisp bean sprouts and squid garnish, and accompanied by a poached egg.

A spicy hot pot combining pan-fried tofu, crunchy soybean sprouts, and thinly sliced pork belly, all brought together with perilla oil.

A hangover soup made with dried pollack, softened by soaking, and seaweed, seasoned with fish sauce for umami, then simmered until deeply flavorful and refreshing.

A refreshing hangover soup featuring a dried pollack broth, crunchy soybean sprouts, a poached egg, and a savory seasoning paste made with minced squid and dried pollack.

A nourishing hangover-remedy soup with a rich, milky broth made from dried pollack stock, deeply simmered for maximum flavor and freshness

A premium golbaengi-muchim recipe that maximizes sweet-and-sour flavors and chewiness by using leftover chicken mu and dried pollack shreds.

A hangover ramen with stir-fried dried pollack in sesame oil and crunchy bean sprouts, offering a refreshing and deep flavor.

Dried pollack is softened in a mixture of pear juice and plum syrup, then tossed in a spicy-sweet sauce for a deeply flavored side dish. It tastes even better after resting for a day.

This braised half-dried pollack is deeply infused with seasoning and has a glossy sheen. The pollack, cleaned without any fishy smell, is pan-fried until golden and then braised with a savory sauce for a rich flavor.