Tender and Moist Bugeo Jjim (Braised Dried Pollock)
A mild, non-irritating side dish of dried pollock marinated in soy seasoning and braised until tender.
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 is bugeo jjim, marinated in a soy seasoning and simmered down gently to bring out a moist texture. Non-spicy and mild, it is great as a side dish for seniors or children. Pricking the dried pollock with the tip of a knife before cooking prevents it from curling up.
- Servings
- about 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
Ingredients
- Dried pollock sheets1 whole
Seasoning
- Anchovy broth (or water)4 tbsp
- Regular soy sauce (jin-ganjang)2 tbsp
- Minced green onion1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1 tsp (brown)
- Minced garlic0.5 tbsp
- Toasted sesame oil1 tsp
- Ground toasted sesame seeds1 tsp
- Ground black peppera little
- Soak in cold water for about 5 minutes to soften. No need to soak for a long time.
- Remove the head, fins, and thick bones from the dried pollock.
- Save the head and bones from trimming to use when making broth.
- Lay the pollock in a pan, pour the seasoning evenly over it, and let marinate for about 20-30 minutes.
Steps
Remove the head, fins, and thick bones from the dried pollock.
Soak in cold water for about 5 minutes to soften. No need to soak for a long time.
Save the head and bones from trimming to use when making broth.
Gently squeeze out the water and prick with the tip of a knife.
This prevents the dried pollock from curling up from the heat.
Cut into bite-sized pieces.
Mix all the seasoning ingredients together.
Lay the pollock in a pan, pour the seasoning evenly over it, and let marinate for about 20-30 minutes.
When the liquid starts to boil, reduce the heat to low and braise, turning it over occasionally, until a shallow layer of sauce remains.
Tender and moist bugeo jjim is complete.
Ppunwife's tips
- Gently squeeze out the water and prick with the tip of a knife. This prevents the dried pollock from curling up from the heat.
FAQ
How do I prevent the dried pollock from curling up while cooking?
Gently squeezing out the moisture and pricking the pollock with the tip of a knife will prevent it from shrinking and curling as it heats.
How long should I soak the dried pollock in water?
It softens after soaking lightly in cold water for about 5 minutes, so there is no need to soak it for a long time.
How do I use the leftover pollock head and thick bones?
Keep them instead of throwing them away, and use them together with dried kelp or vegetables when simmering broth.
