Delicious Dried Pollack Bulgogi: A Restaurant-Quality Dish at Home!
Delicious Dried Pollack Bulgogi: A Restaurant-Quality Dish at Home!
Master Chef’s Secret! Flavorful and Smoky Dried Pollack Bulgogi (Inspired by Al-Torang)
Experience the incredible taste of restaurant-quality Dried Pollack Bulgogi right in your own kitchen! This dish boasts a wonderfully moist texture with a hint of crispiness, complemented by a deep umami flavor that’s simply irresistible. The added smoky aroma makes it even more special. You’ll be amazed at how easy it is to achieve such delicious results. I highly recommend making this for yourself – you might find yourself laughing and marveling at the taste as you eat! This recipe is based on the secret shared by Chef Tony on the popular Korean show ‘Al-Torang’.
Main Ingredients- 1 Dried Pollack (cleaned)
- 1/2 Onion
- A moderate amount of Chives
- 1 Tbsp Mayonnaise
- 2 tsp Soy Sauce
- 2 Tbsp Cooking Oil
- 2 Tbsp Perilla Oil (Deulgireum)
- 3 pinches Sugar
- 1 cup Water (200ml)
Spicy & Sweet Seasoning Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Oligodang (corn syrup) (1 Tbsp + 1/2 Tbsp)
- 2 Tbsp Rice Wine (Mirin)
- 2 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 finely chopped Red Chili
- 1 finely chopped Green Chili
- 1/2 cup Water (100ml)
- 1 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1.5 Tbsp Oligodang (corn syrup) (1 Tbsp + 1/2 Tbsp)
- 2 Tbsp Rice Wine (Mirin)
- 2 Tbsp Plum Extract (Maesilcheong)
- 2 Tbsp Sesame Oil
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 finely chopped Red Chili
- 1 finely chopped Green Chili
- 1/2 cup Water (100ml)
Cooking Instructions
Step 1
First, prepare the dried pollack by removing the head, fins, and tail. Then, soak the cleaned pollack in water for about 3 minutes until it softens. This step helps to tenderize the pollack and reduce any fishy odor.
Step 2
While the pollack is soaking, thinly slice the half onion. Wash and cut the chives into bite-sized pieces. Fresh vegetables will greatly enhance the flavor of the dish.
Step 3
Gently roll the soaked pollack to avoid tearing, and squeeze out as much water as possible. Rolling helps to keep the pollack moist while making it less chewy.
Step 4
Now, let’s make the key seasoning sauce for our delicious Dried Pollack Bulgogi. In a bowl, combine 1 Tbsp Gochujang, 1 Tbsp minced garlic, 1.5 Tbsp Oligodang, 2 Tbsp rice wine, 2 Tbsp plum extract, 2 Tbsp sesame oil, and 1 Tbsp Gochugaru. Add the finely chopped red and green chilies, along with 1/2 cup (100ml) of water. Mix everything thoroughly until well combined.
Step 5
Gently press the flesh of the pollack with your fingers. If you feel any hard bones, carefully remove them with scissors. This ensures a pleasant eating experience without any interruptions.
Step 6
In a small bowl, mix 1 Tbsp of mayonnaise with 2 tsp of soy sauce. Spread this mixture evenly onto the flesh side of the squeezed pollack. This will make the pollack more tender and flavorful.
Step 7
Heat a pan over medium heat and add 2 Tbsp of cooking oil and 2 Tbsp of perilla oil. Once the oil is warm, place the pollack with the mayonnaise mixture into the pan. Sear it on both sides until golden brown, flipping multiple times. Cook until a pleasant, nutty aroma is released.
Step 8
When the pollack is nicely golden, sprinkle 3 pinches of sugar over it. Continue to flip and cook until the sugar slightly caramelizes, adding another layer of delicious flavor. Be careful not to burn the sugar; adjust the heat as needed.
Step 9
Spread the sliced onions evenly on the bottom of the pan. Place the seared pollack on top of the onions. Pour the prepared seasoning sauce over the pollack and onions. Cover with a lid and simmer over low heat for 10 minutes, allowing the flavors to meld.
Step 10
To prevent the sauce from burning during the 10-minute simmering, carefully pour 1 cup (200ml) of water around the edges of the pan. Avoid stirring the pollack too frequently until the sauce has mostly reduced and clung to the pollack. This ensures the sauce remains moist as it thickens.
Step 11
As the sauce thickens and starts to coat the pollack nicely, flip the pollack a few more times to ensure it’s evenly coated and slightly caramelized. This step further enhances the smoky flavor and the rich taste of the sauce.
Step 12
Your delicious Dried Pollack Bulgogi is now ready! Plate it attractively and serve warm with a bowl of rice. This dish is sure to be a hit with your family. Enjoy your meal!
