Moist Grilled Dried Pollack made with 4 pieces: The secret is 1 tablespoon of glutinous rice flour

A method for making moist grilled dried pollack (hwangtae-gui) that can relieve the worry of side dishes during holidays or daily life has been revealed. According to the 'Tokkaengi Ajumma's Housekeeping Diary' video, the key to making grilled dried pollack that is plump and absorbs seasoning well, instead of being dry and tough, lies in a sufficient soaking process and a special seasoning.

Preparing the dried pollack to make it plump and the 24-hour soaking process

The most important step that determines the texture of the grilled dried pollack is preparation and soaking. The video explains based on 4 pieces of dried pollack. First, lightly wipe the surface of the dried pollack under running water and then squeeze out the moisture. At this time, the head and tail of the dried pollack are removed separately, but they are not thrown away and can be used later when making seaweed soup. The prepared dried pollack is scored on the back and cut in half, then placed in a container and soaked in the refrigerator for 24 hours. Once soaked this way, the dried pollack becomes plump and soft, reaching a state where the seasoning penetrates well into the flesh.

Golden sauce with pear juice, onion juice, and glutinous rice flour added

Pear juice and onion juice are used to create a deep flavor in the seasoning. By grinding half a pear and about 200g of onion respectively and squeezing them through a pear cloth, you can obtain about 150ml each, totaling 300ml of juice. Using this juice as a base, mix 3 tablespoons of sugar, 2 tablespoons of ginger wine (can be replaced with regular alcohol if unavailable), 2 tablespoons of starch syrup (about 24g), 2 tablespoons of minced garlic, 1 heaped tablespoon of red chili paste (gochujang), 6 tablespoons of brewed soy sauce, 3 tablespoons of perilla oil, 3 tablespoons of cooking oil, and 1/3 teaspoon of black pepper.

In particular, the key ingredient that enhances the perfection of the seasoning is 1 tablespoon of glutinous rice flour. After mixing all the ingredients well, pour the seasoning over the soaked dried pollack and let it marinate in the refrigerator for about 2 hours so that the seasoning fully permeates to the inside.

Cooking method: Grilling over medium heat and finishing with green onion salt

During cooking, use two pans to increase efficiency. In one pan, prepare by sautéing sliced green onions, and in the other pan, pour oil and preheat. Start the dried pollack over high heat at first, then reduce to medium heat once it turns golden and grill for about 6 to 7 minutes. When the dried pollack is somewhat cooked, turn off the heat and place the pre-sautéed green onions on top of the dried pollack. At this time, if you sprinkle a pinch of salt on the green onions to season, you can achieve the visual and taste of a traditional Korean course meal (hanjeongsik) specialty restaurant.