Spicy Chewy Kodari Yangnyeom Gui (Seasoned Grilled Half Dried Pollock)
A chewy fish side dish grilled first with sesame oil and soy sauce, then finished with a spicy seasoning paste.
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 grilled semi-dried pollock is first brushed with sesame oil and soy sauce for an initial sear, then layered with spicy seasoning and cooked through so it doesn't burn. The chewy in-season pollock flesh pairs with sweet and spicy seasoning, making it wonderful as a rice banchan or drink snack.
- Servings
- about 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Semi-dried pollack (kodari)1 whole, 300 g (large)
Sesame oil glaze
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Toasted sesame oil1 tbsp
Seasoning
- Regular soy sauce (jin-ganjang)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Minced green onion2 tbsp
- Minced garlic1/2 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Ground black peppera little
- Ground toasted sesame seedsa little
- Soak the semi-dried pollock in water until softened, trim off the fins, remove the thick center bones from the flesh, and cut into bite-sized pieces.
- You can prepare dried pollack fillets (hwangtae-po or bukeo-po) using the exact same grilling method.
Steps
1. Soak the semi-dried pollock in water until softened, trim off the fins, remove the thick center bones from the flesh, and cut into bite-sized pieces.
2. Add all the seasoning ingredients together and mix well.
3. Mix the regular soy sauce and toasted sesame oil to make the oil glaze, brush it evenly over the flesh side of the pollock, and let sit for at least 10 minutes to absorb the flavors.
4. Grease a preheated pan with a little oil and grill the pollock on both sides until golden.
If you brush on the seasoning paste from the start, the outside burns before the inside cooks through.
That is why you brush with the oil glaze, grill it first, and then apply the seasoning to grill again.
Brush the seasoning evenly on both sides of the semi-dried pollack from round 1 of grilling, let it sit for at least 10 minutes to absorb the flavors,
then grill both sides over low heat in an oiled pan so it does not burn.
Ppunwife's tips
- If you brush on the spicy seasoning from the start, the fish burns before it cooks through to the center. That is why you coat it in the oil glaze to pre-grill first, then apply the seasoning and grill it once more.
- If you like extra heat, you can add finely minced Cheongyang chili pepper (hot green chili) to the seasoning.
FAQ
Why grill with the oil glaze first instead of applying the spicy seasoning right away?
If you grill with the seasoning paste from the beginning, the outside easily burns before the fish is cooked through on the inside.
Can I use other dried fish fillets instead of semi-dried pollock?
You can prepare dried pollack fillets (hwangtae-po or bukeo-po) and cook them using the exact same method.
How can I make the seasoning spicier?
You can finely mince Cheongyang chili peppers and add them into the seasoning paste for a much sharper, spicy kick.
