Spicy Winter Delight: Rich and Flavorful Braised Pollock Recipe
Spicy Winter Delight: Rich and Flavorful Braised Pollock Recipe
A Comforting Winter Dish: Savory and Spicy Braised Pollock that Pairs Perfectly with Rice
Can you believe fresh pollock is only 3,000 won for two fish these days? This recipe makes enough delicious braised pollock to be a satisfying side dish for a family of four! It’s so good, you’ll want to eat it with every meal.
Main Ingredients- 2 cleaned pollock
- 400g radish, cut into large pieces
- 1/4 cup braising soy sauce (approx. 60ml)
- 2 tbsp rice wine or cooking sake (approx. 30ml)
Braising Sauce- 2 tbsp gochugaru (Korean chili flakes, fine) (approx. 15g)
- 3 tbsp gochujang (Korean chili paste) (approx. 45g)
- 1 tbsp minced garlic (approx. 15g)
- 1 tbsp sugar (approx. 10g)
- 1 cup water (approx. 200ml)
- 2 tbsp gochugaru (Korean chili flakes, fine) (approx. 15g)
- 3 tbsp gochujang (Korean chili paste) (approx. 45g)
- 1 tbsp minced garlic (approx. 15g)
- 1 tbsp sugar (approx. 10g)
- 1 cup water (approx. 200ml)
Cooking Instructions
Step 1
First, line the bottom of your pot with the large pieces of radish (400g). The radish acts as a base to prevent the fish from sticking and adds sweetness as it cooks. Pour 1.5 cups (approx. 300ml) of water over the radish and bring to a boil over high heat. While the water heats, thoroughly clean the two pollock. (If using pre-cleaned pollock, remove any remaining guts and rinse well.)
Step 2
Once the water in the pot is boiling and has been for about 5 minutes, add the 1/4 cup of braising soy sauce and 2 tablespoons of rice wine or cooking sake. Let it simmer for a bit longer.
Step 3
Now, carefully place the cleaned pollock into the pot, arranging them neatly. Do not cover the pot yet. This allows the fish to start absorbing the flavors. (TIP: Pollock can be delicate and break apart easily when cooked, so avoid stirring too much.)
Step 4
Let’s make the delicious braising sauce! In a separate bowl, combine 2 tablespoons of gochugaru, 3 tablespoons of gochujang, 1 tablespoon of minced garlic, 1 tablespoon of sugar, and 1 cup of water. Mix everything thoroughly. Pour this prepared sauce evenly over the pollock in the pot.
Step 5
Now, cook over high heat for about 10 minutes with the lid off. During this stage, the sauce will begin to penetrate the pollock, and you’ll notice the liquid reducing and the flavors concentrating.
Step 6
After 10 minutes, reduce the heat to medium and cover the pot. Let it simmer for another 10 minutes. Covering the pot ensures that the heat penetrates evenly to the inside of the fish, making it tender.
Step 7
After a total of about 20 minutes of cooking, check if the pollock is cooked. Gently flip the pieces over. (Be careful, as they can break easily if handled roughly.) Cover the pot again and simmer for about 5 more minutes. Finally, turn off the heat, sprinkle a chopped large scallion over the top, and close the lid to let it cook in the residual heat. Your delicious braised pollock is ready!
Step 8
Serve generously in a large bowl with the radish, pollock, and plenty of the flavorful braising liquid. For an extra kick, you can top it with sliced green chilies or spicy Cheongyang peppers. The crunch of the fresh peppers combined with the savory sauce creates a wonderfully fragrant and spicy taste. This braised pollock will add warmth and deliciousness to your winter table. Don’t miss out on trying this delightful dish!
