Sweet and Sour Tender Bugeopo Chomuchim (Sweet and Sour Dried Pollack)
A simple side dish of dried pollock fillets soaked until soft, shredded, and tossed in a spicy, sweet, and sour seasoning.
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 20-minute side dish is a great way to use up leftover dried pollock fillets from ancestral rites or other occasions. Briefly soaking the dry fish in water makes it easy to debone and shred the flesh. Tossed in a sweet and sour sauce made with gochujang and vinegar, it is wonderful for reviving your appetite.
- Servings
- about 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Dried pollock (myeongtae) fillets (or pollock)1 whole
- Red chili pepper1
- Large green onion (daepa)1
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Garlic1 tsp
- Corn syrup (mulyeot)1 tbsp
- Vinegar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seedsa little
- When the fish is dry, it is difficult to remove the bones, so soak it in water for 1-2 minutes before pulling them out.
Steps
Remove the head and bones from the dried pollock fillets.
When it is dry, it is difficult to remove the bones, so soak it in water for 1-2 minutes before tearing them out, and they will come off easily. Shred the flesh into bite-sized strips.
Do not throw away the head and bones, as they are great to use as broth when making bugeoguk (dried pollock soup).
Squeeze the moisture out of the shredded pollock firmly. Scrape out the inner ribs and seeds from the red chili pepper and slice thinly into strips.
Julienne the large green onion into the same length.
Mix all the measured seasoning ingredients together well.
Add the shredded pollock, chili, large green onion, and seasoning, and toss everything together evenly to finish.
Ppunwife's tips
- Do not throw away the head and bones, as they are great to use as broth when making bugeoguk (dried pollock soup).
FAQ
How do I debone dried pollock fillets?
Because it is difficult to remove pin bones and large bones when the fish is dry, soak it in water for 1 to 2 minutes and lift it out; the bones will come off easily once softened.
Should I throw away the leftover pollock head and bones?
Do not throw them away. Save them to use as a soup broth base when making bugeoguk (dried pollock soup).
Can I use store-bought shredded dried pollock (bugeochae or hwangtaechae) instead? AI-generated
Yes, you can certainly use pre-shredded and cleaned dried pollock or yellow dried pollock strips. Simply moisten them lightly with water, squeeze out the excess moisture, and toss them the same way.
