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35 recipes found.

A traditional northern Chinese-style water dumpling recipe featuring two distinct fillings: a savory pork and chives filling, and a delicate fish and tofu filling.

A rice thief (appetizing) savory myeongnan jjim made by mincing myeongnan and vegetables with scissors, mixing with mayonnaise and seasonings, and cooking in the microwave for 3 minutes.

A soft, fluffy bomb-style steamed egg with umami from salted shrimp, dramatically puffed up in a hot earthenware pot.

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

A wine appetizer made by thinly slicing potatoes, filling them with sweet leek cream and savory pollack roe sauce, and pan-frying until golden and crispy, like a sandwich.

A refreshing pollack soup with crisp bean sprouts and tender eggs, simmered to a spicy, tangy finish.

By removing moisture from pollack fillets to firm up the flesh and adding egg yolk to create a golden, appetizing color, this recipe yields soft and flavorful pollack fritters.

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.

A spicy, tangy stew made by simmering tender tofu with steamed cod belly and pollack roe in a fiery chili seasoning.

A addictive snack made by tossing crispy fried pollack skin with spicy, sweet-salty sauce and fresh green chili peppers.