Grilled Dried Pollack (Hwangtae Gui): The Perfect Side Dish for Hosting Guests
A Delicious Side Dish for Entertaining, A Sophisticated Hwangtae Dish/Grilled Dried Pollack Recipe
This recipe for grilled dried pollack (Hwangtae Gui) is a star side dish that anyone can easily make with a simple secret. It’s a true ‘rice thief’ that will make you devour a bowl of rice in no time, and it’s also excellent as a pairing with drinks. Impress your guests with this delightful dish!
Main Ingredients
- 2 dried pollacks (Hwangtae)
- A little cooking oil
- 1 stalk of green onion
- 1 Tbsp sesame oil
Sauce Ingredients
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (plum extract)
- 1 Tbsp minced garlic
- 5 Tbsp onion juice
- 2 Tbsp soy sauce
- 0.5 Tbsp ginger extract
- 2 Tbsp oligosaccharide
- A pinch of black pepper
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp maesilcheong (plum extract)
- 1 Tbsp minced garlic
- 5 Tbsp onion juice
- 2 Tbsp soy sauce
- 0.5 Tbsp ginger extract
- 2 Tbsp oligosaccharide
- A pinch of black pepper
Cooking Instructions
Step 1
First, use scissors to trim off the fins and any rough parts from the head and tail of the dried pollack.
Step 2
Do not wash the dried pollack under running water. Instead, lightly dampen it with a wet paper towel. Then, place it in a resealable bag and refrigerate for 10 to 30 minutes to allow it to soften and rehydrate. This step is crucial for achieving a tender texture.
Step 3
Once the dried pollack is softened, fold the back side in half. Then, using a sharp knife, make thin, shallow cuts across the middle part of the pollack. This scoring will help the sauce penetrate better and will ensure a more tender bite when cooked.
Step 4
Now, let’s prepare the delicious sauce. In a bowl, combine 2 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp soy sauce, 1 Tbsp minced garlic, 5 Tbsp onion juice, 2 Tbsp maesilcheong, 2 Tbsp oligosaccharide, 0.5 Tbsp ginger extract, and a pinch of black pepper. Mix everything thoroughly until well combined and smooth to create the flavorful sauce.
Step 5
Generously coat the softened dried pollack with the prepared sauce, ensuring both the front and back sides are well-covered. Make sure to spread the sauce evenly to allow it to fully absorb into the pollack.
Step 6
After applying the sauce, don’t grill the pollack immediately. Place it in a resealable bag or container and let it marinate in the refrigerator for at least 1 hour. This marinating time allows the flavors to meld and penetrate deeper into the pollack, resulting in a more delicious outcome.
Step 7
Heat a pan over medium heat and add a generous amount of cooking oil. Place the marinated dried pollack pieces side-by-side in the hot pan. Cook over medium-low heat, ensuring it doesn’t burn, until golden brown.
Step 8
Flip the dried pollack occasionally to ensure even cooking. Once both sides are nicely browned and cooked through, your Hwangtae Gui is ready to be enjoyed!
Step 9
Cut the grilled dried pollack into bite-sized pieces and arrange them on a serving plate. Drizzle a little sesame oil over the top, and garnish with finely chopped green onions and a sprinkle of sesame seeds for a beautiful and appetizing presentation.
