Appetizer / Cooking / Korean / Seafood

Sweet and Spicy Glazed Pollock

Sweet and Spicy Glazed Pollock- Yes to CookingBukuh (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.

Sweet and Spicy Glazed Pollock- Yes to Cooking

Sweet and Spicy Glazed Pollock- Yes to Cooking

Adding the sesame oil last helps to give the pollock a shiny glaze and ensures that the fragrance from the sesame oil is kept.

6 thoughts on “Sweet and Spicy Glazed Pollock

    • I always look forward to Korean food, because of banchan. So much anticipation goes on while waiting to see what will be served! The small fish banchans are always so full of flavor and definitely something that I look forward to as well 🙂

  1. I love Korean food – we make our own kimchi from time to time and I’ve always got a jar of kochichan (sp?) in the fridge. I’m not normally a fan of pollack, but this looks really intriguing. Very cool. Ken

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