Spicy Dried Pollack Banchan
Hwangtae Muchim (황태 무침)
Servings: 4
Calories: 165kcal
Ingredients
- 4 oz about 100g dried pollack (hwangtae)
- 2 tbsp gochugaru Korean red pepper flakes
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 tbsp sesame oil
- 2 cloves garlic minced
- 1 tsp ginger finely grated
- ¼ cup green onions thinly sliced
- ¼ cup onion thinly sliced
- 1 tbsp sesame seeds
- 1 small Korean red chili pepper thinly sliced (optional, for extra heat)
Instructions
- Place the dried pollack in a large bowl and cover completely with cold water. Place in the refrigerator and soak for 3-4 hours, changing the water once halfway through.
- Once the pollack is fully rehydrated and softened, drain thoroughly and gently squeeze out excess water using clean kitchen towels or paper towels.
- Using your hands or two forks, carefully shred the rehydrated pollack into thin strips, removing any small bones you may find. Place the shredded fish in a large mixing bowl.
- In a separate small bowl, prepare the seasoning sauce by combining gochugaru, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Whisk until well blended.
- In a pan, heat sesame oil over medium heat and sautee the pollack for 5 minutes.
- Remove from heat, add the sliced green onions and onions to the shredded pollack and place everything back into a bowl.
- Pour the seasoning sauce over the pollack mixture and toss gently but thoroughly, using your hands (wearing food-safe gloves if desired) or tongs to ensure even coating.
- Let the seasoned pollack sit for another 5 minutes to absorb the flavors.
- Transfer to a serving plate, sprinkle with toasted sesame seeds and optional red chili slices.
- Serve at room temperature as part of a banchan spread with rice and other Korean dishes.
Notes
RECIPE TIPS
- Look for high-quality dried pollack in Korean markets or online specialty stores
- Don't rush the rehydration process—proper soaking is essential for the right texture
- Adjust the amount of gochugaru to your preferred spice level
- When shredding, follow the natural grain of the fish for the best texture
- For a milder version, reduce the gochugaru and increase the honey slightly
- Taste and adjust seasoning before serving, as the saltiness of dried pollack can vary
SERVING SUGGESTIONS
Serve with:- Steamed white rice (bap)
- Kimchi jjigae (kimchi stew)
- Doenjang jjigae (soybean paste stew)
- Grilled meats like bulgogi or galbi
- As part of a larger banchan spread
- Cold Korean barley tea (boricha)
- Soju or Korean beer for a traditional pairing
VARIATIONS
- Add julienned carrots or cucumber for extra crunch and color
- Include a tablespoon of gochujang (Korean red pepper paste) for a deeper flavor
- Mix in a teaspoon of doenjang (Korean soybean paste) for earthy umami notes
- Try with dried squid (ojingeo) instead of pollack for a different texture
- For a non-spicy version, omit gochugaru and use black pepper instead
- Add a touch of Korean plum extract (maesil) for a hint of sweetness
STORAGE
- Store in an airtight container in the refrigerator for up to 3 days
- The flavor actually improves after sitting overnight
- Bring to room temperature before serving for best flavor
- Not suitable for freezing after seasoning
- If desired, rehydrate and shred the pollack in advance, then season just before serving
- Add a fresh sprinkle of sesame seeds when serving leftovers
Nutrition
Calories: 165kcal
