[Bar Snack Recipe] Butter-Grilled Meoktae and Cheongyang Mayo Sauce

Meoktae refers to Alaska pollock that has been dried until it turns dark. Alaska pollock is known by various names depending on how it is processed; when its belly is split open, its entrails removed, and it is salted and dried, it is called 'jjaktae.' Dried Alaska pollock is called bugeo, while pollock dried on warm days generally turns dark and becomes meoktae. Let's look at how to prepare meoktae, which has recently become as popular as nogari as a snack served with alcoholic drinks, along with Cheongyang mayo sauce.

Benefits of meoktae

How to Make Butter-Grilled Meoktae

To make butter-grilled meoktae, simply melt butter in a pan and grill the meoktae over low heat. If you don't have butter, you can also use cooking oil.

Best Cheongyang Mayo Sauce Recipe

Grilled meoktae is even more delicious when dipped in a sauce. Let's look at how to make Cheongyang mayo sauce, which pairs best with grilled meoktae.

To make Cheongyang mayo sauce, add 1 tablespoon of soy sauce, 1/2 tablespoon of minced garlic, and 2 tablespoons of mayonnaise in sequence, then top it with finely chopped Cheongyang chili peppers.

If you want to enjoy it with a spicy kick, gochujang sauce is also a good option. For gochujang sauce, mix 1 tablespoon of gochujang, 1 tablespoon of starch syrup, sesame oil, minced garlic, and sesame seed powder.

[Fam Times = Reporter Ahn Si-jeong]