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35 recipes found.

A sweet and sour side dish made by soaking dried pollack strips in apple vinegar and apple juice, then mixing with a spicy sauce and aging for at least two days.

A Sumine Banchan-style dongtae-tang enriched with doenjang and saeujeot for a savory and refreshing broth, finished with water parsley and crown daisy.

A refreshing and spicy pollack stew made without gochujang, using only chili powder and one spoon of homemade soybean paste to eliminate fishy odor while enhancing boldness and freshness.

A Japanese-style rolled omelette, strained for silkiness, wrapped around sushi rice with a hint of salted pollack roe for a savory twist tailored to Korean palates.

A super simple appetizer featuring crispy king oyster mushroom pancakes seasoned with Parmesan cheese, served with a spicy and savory spread made from dried pollack.

A simple and refreshing pollack soup cooked without fishy odor using a versatile, spicy seasoning blend.

A revitalizing and spicy kimchi bean sprout soup recipe that gets its deep flavor from dried pollack shreds.

A delicious side dish made by thoroughly removing fishy odor with rice washing water, coating the pollack skin with potato starch for a crisp fry, then tossing it in a spicy-sweet secret sauce.

A unique sirloin steak with a creamy sauce flavored with dried pollack crisps.

Enjoy fresh pollack as a rich, delicate sashimi by carefully preparing it with traditional Japanese techniques, and create restaurant-quality pollack sushi using a golden 3:2:1 vinegar-sugar-salt ratio mix.

A refreshing and clean catfish soup perfect for winter. The broth is made with radish, onion, and kelp, and the cleaned catfish is briefly boiled to keep the flesh from falling apart, with a final touch of vinegar to eliminate any fishy taste.