Barley Dried Pollack (Bori Gulbi): Steaming to Perfection without the Fishy Smell
Barley Dried Pollack (Bori Gulbi): Steaming to Perfection without the Fishy Smell
The Ultimate Guide to Steaming Bori Gulbi: Delicious and Odor-Free, a Rice Lover’s Dream
While the preparation might seem a little tedious, there’s truly no other dish that complements rice quite like Bori Gulbi! Imagine enjoying a bowl of hot rice with a splash of green tea water, topped with a piece of tender Bori Gulbi – it’s so good, you’ll finish your rice in no time! Many people find steaming Bori Gulbi a bit tricky, so today, I’ll share the perfect steaming time and tips to achieve a moist and delicious result without any fishy odor. Follow this recipe, and you’ll be able to enjoy a fantastic Bori Gulbi effortlessly!
Main Ingredients- 2 dried barley pollack (Bori Gulbi)
- 1/2 cup soju (to remove fishy smell and enhance flavor)
Cooking Instructions
Step 1
First, to remove excess salt and tenderize the fish, soak the Bori Gulbi in rice water for about 30 minutes. Rice water helps to neutralize the unique ‘funky’ smell of Bori Gulbi and adds a subtle umami flavor.
Step 2
As the first step in preparing the Bori Gulbi, use scissors to neatly trim and remove the fins. This ensures a cleaner eating experience without any unwanted bits.
Step 3
Next, gently scrape off the scales from the Bori Gulbi using the dull side of a knife. Removing the scales results in a cleaner and more tender texture after steaming.
Step 4
Here’s the secret to perfectly eliminating any fishy odor! Add water to your steamer, and along with it, pour in 1/2 cup of soju, which is excellent for removing odors and adding a pleasant aroma. You can also use rice wine (mirin) instead of soju.
Step 5
Once the steamer is producing steam, place the prepared Bori Gulbi inside, cover, and steam for about 30 minutes. The steaming time can be slightly adjusted depending on the size of the fish, but around 30 minutes will ensure it’s moist and cooked through. You can check for doneness by easily piercing it with a chopstick.
Step 6
After steaming, it’s best to flake the Bori Gulbi meat before serving for easier consumption. Carefully remove the flesh from the bones and any small bones by hand. While this step can be a bit time-consuming, preparing it this way allows you to enjoy the delicious, tender meat of the Bori Gulbi comfortably at your meal. Enjoy!
