Spicy-Sweet Myeongtaepo Jorim (Braised Dried Pollack Fillets)
A side dish made by soaking dried pollock fillets in water, brushing them with a spicy-sweet gochujang sauce, and pan-braising them.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This dish is made by soaking and prepping dried pollock fillets, brushing them with a gochujang sauce, and pan-braising them. The thick fillets absorb the sauce evenly, yielding a clean yet deeply savory flavor. It works wonderfully as a lunchbox banchan, an accompaniment for drinks, or part of a spread for guests.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Pollock fillets2 whole
Seasoning sauce
- Gochujang (Korean red chili paste)2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Soy sauce1 tbsp
- Garlic1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Ground black pepper1 tsp
- Toasted sesame oil1 tbsp
- Toasted sesame seeds
- You can use dried pollock fillets instead of bukeopo (dried pollack).
- If the pollock comes with heads attached, remove them and save them for broth; carefully cut away any thick bones on the inside.
- Spread the seasoning sauce evenly over both sides of the pollock fillets and let sit for about 1 hour to absorb the flavors.
Steps
I used dried pollock fillets instead of bukeopo (dried pollack). It is cleanly cleaned and cheaper than bukeopo. I had two whole fish, but they separated in the middle into 4 pieces.
If the heads are attached, remove them and use them to make broth for bukeoguk (dried pollack soup).
Carefully cut away any thick bones on the inside.
Soak them in water, and they will soften within a few minutes. Remove them and squeeze out the excess moisture.
Do not wring them with your hands; simply flatten them between both palms and press gently to squeeze out the water.
Once the moisture is drained, make shallow cuts along the skin side to keep the fillets from curling up as they cook.
Mix all the sauce ingredients together according to the amounts listed above.
Spread the seasoning sauce evenly over the front and back of the pollock fillets. Let sit for about 1 hour so the seasoning can absorb.
Lightly coat a frying pan with oil and cook the seasoned pollock fillets. Flip them only once.
Flipping them multiple times makes them messy. You can braise them down dry to slightly char them, or just cook them until done.
I let the seasoning char slightly until it turned brown.
Cut the cooked pollock fillets into bite-sized pieces.
Ppunwife's tips
- When squeezing out water, do not twist with your hands; flatten both hands and press gently.
- Making shallow cuts on the skin side prevents the fish from curling as it cooks.
- It is best to flip only once in the pan; flipping several times makes the fish look messy.
- If you want it spicier, finely mince Cheongyang chili pepper (hot green chili) and add it to the sauce.
FAQ
How do I prevent the fillets from curling while cooking?
After squeezing out the water, make shallow cuts along the back of the pollock fillets to reduce curling while they cook.
Is there a trick to cooking them in the pan without them breaking apart?
Flipping them multiple times ruins their shape and makes them look messy, so it is best to flip them just once.
How can I adjust the recipe if I want a sharper, spicier taste?
You can add more heat by finely mincing Cheongyang chili pepper (hot green chili) and mixing it into the sauce.
Can I use bukeopo (dried pollack) instead of dried pollock fillets? AI-generated
Yes, you can soak bukeopo or hwangtaepo (yellow dried pollack) in water and prepare them using the same seasoning and method.
