Bukuh (북어) is dried Alaskan pollock that is high in protein, low in fat, and full of essential amino acids. This time we’re using this dried fish to make a Korean side dish (“ban chan” 반찬) that can be served either hot or cold. Sweet and spicy, this banchan is a great introduction to using this ingredient.
Dried pollock can be stored in an airtight container at room temperature. Otherwise, it can be reconstituted and kept in the freezer until ready to use.
Total Time: 20 min.
100 g shredded dried pollock
1 tbsp. oil
2 tbsp. dark soy sauce
1/4 cup mirin (can substitute with corn syrup)
1 tbsp. hot pepper paste/gochujang (optional)
1/2 cup water
1 tbsp. sesame oil
1/2 tbsp. toasted sesame seeds
1) Soak shredded dried pollock in cold water until it softens and becomes a spongy texture, approx. 10 minutes. Gently pull out any small bones that you can feel with your fingers.
2) Coat bottom of medium saucepan with oil placed over medium heat.
3) Add pollock, soy sauce, mirin, hot pepper paste (optional), and water to the saucepan. Let simmer for 10 minutes or until the pollock has absorbed all the liquid.
4) Drizzle pollock with sesame oil and remove from heat. Sprinkle with sesame seeds before serving.
Adding the sesame oil last helps to give the pollock a shiny glaze and ensures that the fragrance from the sesame oil is kept.