Bugeopo Muchim (Seasoned Dried Pollock Strips)
A side dish of dried pollock, lightly moistened with water and tossed in a spicy, sweet, and tangy gochujang 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 easy side dish takes shredded leftover dried pollock from holiday or ancestral memorial tables and brings it together in 20 minutes. Dip the pollock meat into water and pull it out immediately to squeeze it gently so none of its savory flavor washes away. Adjust the vinegar and corn syrup to your liking, and add chili oil for an even deeper flavor.
- Servings
- about 3–4 servings
- Cook time
- 20 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried pollock sheets1 whole (two handfuls)
- Scallions (jjokpa) (or thin scallions)4-5 stalks
Seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Corn syrup (mulyeot)1 tbsp
- Vinegar1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1/2 tbsp
- Toasted sesame oil1 tsp
- Sesame seedsas needed
- Save the head, bones, and fins from prepping to use when making broth.
- Dip the dried pollock meat into water, remove it right away, and gently squeeze out the moisture. Do not soak it for long so its flavor does not wash away.
- You can use thinly sliced large green onion (daepa) instead of scallions.
Steps
1. Here is the dried pollock from the Chuseok memorial service table.
2. Strip the meat from the pollock and shred it into bite-size lengths.
Save the head, bones, and fins from prepping to use when making broth.
3. Dip the dried pollock meat into water, remove it right away, and gently squeeze out the moisture. Do not soak it for long so its flavor does not wash away.
You can also put water into a spray bottle and mist it until moist.
4. Add all the seasoning ingredients in the listed amounts and mix them together. Adjust the vinegar or corn syrup to your liking.
If you have chili oil, adding approx. 1 to 2 tbsp gives the pollock a pretty color and makes it even tastier.
5. I had some scallions, so I sliced a few stalks and added them in. Pour in the seasoning...
You can use thinly sliced large green onion instead of scallions.
6. Toss gently by hand so the seasoning absorbs well into the dried pollock.
Ppunwife's tips
- You can also put water into a spray bottle and mist it until moist.
- If you have chili oil, adding approx. 1 to 2 tbsp gives the pollock a pretty color and makes it even tastier.
FAQ
Is there anything to keep in mind when moistening the dried pollock?
To keep the delicious flavor of the dried pollock from washing away, dip it in water and take it out immediately, then gently squeeze out the moisture. Instead of dipping it in water, you can also mist it lightly with a spray bottle.
How can I use the leftover pollock head and fins?
Do not throw away the head, bones, and fins that come off during prep; store them separately and use them to brew broth.
Can I replace the scallions if I do not have any?
You can easily substitute finely sliced large green onion (daepa) for the scallions.
Is there a trick to enhance the color and flavor of the dish?
Adding approx. 1 to 2 tbsp of chili oil when mixing the seasoning gives the dish a vibrant color and even better flavor.
