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Spicy Grilled Pollack, Hwangtae-gui

Your rating: None Average: 3.5 (4 votes)
Average: 3 (1 vote)
nut free
prep time: 
10 min
inactive time: 
30 min
cooking time: 
10 min
total time: 
50 min

Forget about plain grilled fish. Spice it up for tonight's dinner.
Fish never tasted better than this!

Buy Korean ingredients online here.

Forget about plain grilled fish. Spice it up for tonight's dinner.
Fish never tasted better than this!

Buy Korean ingredients online here.

Change serving size to: 1 2 3 4 5 6 7 8 9 10 11 12
Change to: Metric US
Pollock (dried) 황태
1 tbsSoy Sauce (regular) 왜간장
2 tbsSesame Oil 참기름
1 tbsGochujang (Hot Pepper Paste) 고추장
1½ tspGochugaru, Korean Hot Pepper Flakes 고춧가루
1 tbsMaesil Syrup (Japanese Apricot Syrup) 매실즙 (optional)
1 tbsSugar 설탕
1½ tspMul Yeot / Malt (Maltose) Syrup 물엿
1½ tspVegetable Oil 식용유
1½ tbsGarlic (minced) 다진 마늘
½ tspGinger (minced) 다진 생강
½ Green Onion 파
1 tspSesame 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).

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Remove head, tail and fins

Cut in half

Soak in water image: clock.png 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.

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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).

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Slits on skin side

4. Make pre-seasoning sauce

Mix 1 tablespoon of sesame oil and 1 tablespoon of soy sauce.

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  • 1 tbs sesame oil
  • 1 tbs soy sauce

5. Pre-season fish

Coat the pollack with the sauce and leave it for 5 min.

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Coat pollack with sauce

Leave it image: clock.png 5 min

6. Pre-grill

Grill or pan-fry the coated pollack on high heat for 1 min for each side.

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Grill or pan-fry

  • High Heat image: highheat.png
  • 1 min each side image: clock.png 1 min

7. Season

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).

image: GHTGAA10.JPG


  • 1 tbs gochujang.
  • ½ tbs gochugaru
  • 1 tbs maesil syrup (optional)
  • 1 tbs sugar
  • ½ tbs malt syrup
  • 1 tbs sesame oil
  • ½ tbs vegetable oil
  • 1½ tbs minced garlic
  • ½ tsp minced ginger

8. Grill

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).

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Coat with seasoning sauce


  • High Heat image: highheat.png image: clock.png 3 min

Flip repeatedly

9. Garnish

Wash ½ green onion thoroughly under running water and chop it.

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Wash & chop

  • ½ green onion

10. Enjoy

Serve the fish on a plate and top with the chopped green onions and sesame seeds.

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Serve on plate


  • chopped green onions
  • sesame seeds (optional)