Grilled Dried Pollack with Galbi Flavor
Grilled Dried Pollack with Galbi Flavor
Delicious Grilled Dried Pollack with a Savory Galbi Marinade
Introducing ‘Grilled Dried Pollack with Galbi Flavor,’ a perfect side dish for holidays or special gatherings. Forget the traditional, time-consuming method of preparing whole dried pollack; nowadays, we can easily make this using pre-prepared dried pollack (hwangtaepo). This recipe features a sweet and savory galbi-inspired marinade that penetrates the chewy dried pollack, making it a hit with all ages. It’s a fantastic accompaniment to rice and also makes a great snack to go with drinks. Let’s prepare this simple and delicious dish!
Main Ingredients- 4 pieces Hwangtaepo (dried pollack)
- A little cooking oil
Galbi Flavor Marinade- 12 Tbsp Soy sauce
- 3 Tbsp Sugar
- 6 Tbsp Mirin (or cooking wine)
- 2 Tbsp Sesame oil
- 2 Tbsp Ginger wine (or fresh ginger juice)
- 2 Tbsp Minced garlic
- 6 Tbsp Corn syrup (or rice syrup)
- 1/2 tsp Black pepper
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 cup Onion juice (or apple juice, or pear juice)
- 12 Tbsp Soy sauce
- 3 Tbsp Sugar
- 6 Tbsp Mirin (or cooking wine)
- 2 Tbsp Sesame oil
- 2 Tbsp Ginger wine (or fresh ginger juice)
- 2 Tbsp Minced garlic
- 6 Tbsp Corn syrup (or rice syrup)
- 1/2 tsp Black pepper
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 cup Onion juice (or apple juice, or pear juice)
Cooking Instructions
Step 1
We are using 4 large pieces of hwangtaepo today. First, trim off the tough fins from the hwangtaepo with scissors. Rinse the dried pollack pieces clean, then soak them in cold water for about 10 minutes to soften. After soaking, let them sit to naturally drain excess water. If they still seem very wet, gently press them with your hands to squeeze out more water, as too much moisture can make the final dish too bland.
Step 2
Now, let’s prepare the delicious galbi-flavored marinade for the dried pollack. In a bowl, combine all the marinade ingredients: soy sauce, sugar, mirin, sesame oil, ginger wine, minced garlic, corn syrup, black pepper, gochugaru, and onion juice (or apple/pear juice). Measure generously using a tablespoon, and stir everything together until well combined and smooth.
Step 3
Cut the softened hwangtaepo into three bite-sized pieces each. Place the cut pieces into the prepared galbi marinade and gently mix them, ensuring each piece is well coated. Massage the marinade into the pollack to help it absorb the flavors.
Step 4
Store the marinated hwangtaepo in an airtight container in the refrigerator. It will stay fresh and delicious for up to 2 weeks, ready to be grilled whenever you like. This makes for a very convenient holiday side dish that can be prepared in advance.
Step 5
Time to grill the hwangtaepo! I’ll be using my cast-iron skillet, the ‘Lodge pan,’ for this today. Once the pan is heated, add a generous amount of cooking oil. This will help the hwangtaepo cook evenly and achieve a nice golden-brown color without sticking.
Step 6
When placing the marinated hwangtaepo into the hot pan, position them so the marinated side faces up. Start by grilling the un-marinated side (the back of the pollack) against the pan. This technique helps the hwangtaepo cook flat and maintain a neat shape.
Step 7
Once one side is golden brown, flip the hwangtaepo over and cook the other side. Adjust the heat as needed to prevent burning, flipping them every so often (about two or three times). Aim for a beautiful, savory brown color all over. While grilling, spoon some of the extra marinade from the pan over the hwangtaepo. This will make them extra moist and infuse them with even more flavor.
Step 8
Don’t forget to keep basting the hwangtaepo with the marinade during cooking! This is the secret to keeping them wonderfully moist and flavorful. Grill them carefully until they are cooked through and have a delicious galbi aroma. Enjoy your perfectly grilled dried pollack!
