If you prepare up to step 4, freeze it, thaw it when needed, add seasoning, and bake it, it becomes a useful side dish when you're busy. Grinding the crumbled nurungji into powder and mixing it into the batter adds an even more savory taste.
Calories
133kcal
Carbs
10g
Protein
12.1g
Fat
5.1g
Sodium
258.1mg
Ingredients
Main
Others
Main Ingredients: Semi-dried Pollock 50, Scorched Rice Powder 7.5, Soybean Oil 4, Chopped Red Chili 2, Chopped Thin Green Onion 2 Seasoning Sauce: Soy Sauce 3, Sugar 1.5, Cooking Wine (Mirin) 1.25, Fine Chili Powder 1, Grated Onion 5, Chopped Garlic 1
Finding these ingredients in the US
- Cooking Wine (Mirin)Cooking rice wine — 'mirin' from the international aisle works; dry sherry with a pinch of sugar also does.
- Soy SauceAny supermarket soy sauce works here; low-sodium versions swap in 1:1.
Instructions
Follow the steps to see at a glance when and how each ingredient is used.
🔍Split the belly of the dried pollock, halve lengthwise, and debone.
🔍Halve the prepared dried pollock and coat the inside with scorched rice powder.
🔍Mix the ingredients to make the seasoning sauce.
🔍Heat oil in a pan and grill the dried pollock.
🔍Brush the dried pollock with the seasoning sauce and grill briefly once more.
🔍Sprinkle with chopped red chili and chive to finish.