Spicy Grilled Pollack, Hwangtae-gui
Forget about plain grilled fish. Spice it up for tonight's dinner.
Fish never tasted better than this!
Buy Korean ingredients online here.
|1||Pollock (dried) 황태|
|1 tbs||Soy Sauce (regular) 왜간장|
|2 tbs||Sesame Oil 참기름|
|1 tbs||Gochujang (Hot Pepper Paste) 고추장|
|1½ tsp||Gochugaru, Korean Hot Pepper Flakes 고추가루|
|1 tbs||Maesil Syrup (Japanese Apricot Syrup) 매실즙 (optional)|
|1 tbs||Sugar 설탕|
|1½ tsp||Mul Yeot / Malt (Maltose) Syrup 물엿|
|1½ tsp||Vegetable Oil 식용유|
|1½ tbs||Garlic (minced) 다진 마늘|
|½ tsp||Ginger (minced) 다진 생강|
|½||Green Onion 파|
|1 tsp||Sesame Seeds 깨 (optional)|
Optional Ingredients and Substitutions
- Maesil syrup and sesame seeds can be omitted.
More questions? Please leave your questions below in the comments section. We will do our best to answer as soon as we can.
Ingredient amounts in the recipe instructions are for the default serving size.
Click to enlarge photos.
Ingredient amounts in the recipe summary are for the default serving size.
1. Prepare fish
Remove the head, tail and fins from the dried pollack and cut it in half (or into bite sized pieces). Then soak it in water for 15 min. (Soaking time may be varied based on pollack’s dryness).
Remove head, tail and fins
Cut in half
Soak in water 15 min
2. Dry fish
Squeeze the water out from the pollack. Wrap and tap it lightly with cotton cloths (or kitchen towel) to dry.
Pat dry with cloth
3. Remove bones
Take the bones and spines out. Make slits at intervals of ¾”(2 cm)-wide on the skin side (it prevents the pollack from curing up when grilled).
Slits on skin side
4. Make pre-seasoning sauce
Mix 1 tablespoon of sesame oil and 1 tablespoon of soy sauce.
5. Pre-season fish
Coat the pollack with the sauce and leave it for 5 min.
Coat pollack with sauce
Leave it 5 min
Grill or pan-fry the coated pollack on high heat for 1 min for each side.
Grill or pan-fry
Mix all the seasoning ingredients (1 tablespoon of
gochujang, ½ tablespoon of gochugaru (red chili pepper flakes), 1 tablespoon of maesil syrup (optional), 1 tablespoon of sugar, ½ tablespoon of malt syrup, 1 tablespoon of sesame oil, ½ tablespoon of vegetable oil, 1½ tablespoons of minced garlic and ½ teaspoon of minced ginger).
Coat the pre-grilled pollack with the seasoning sauce and grill or pan-fry it on high heat for 3 min. While grilling, flip it repeatedly (red chili paste gets burnt very easily).
Coat with seasoning sauce
Wash ½ green onion thoroughly under running water and chop it.
Wash & chop
Serve the fish on a plate and top with the chopped green onions and sesame seeds.
Serve on plate