By Kim Yong-ja
This is an easy side dish, not a main course.
1. Prepare hot and sweet marinade and add the lemon juice.
2. Soak the Pollack in water for a few minutes. Hold the Pollack pieces in your palms and squeeze out excess water. Spread half of the marinade on both sides using the back of a spoon.
3. Heat a frying pan and grill the Pollack pieces with vegetable oil until both sides are lightly browned. Add more marinade when finished cooking.
2 whole dried Pollack (3.5 oz/100g), trimmed and cut 2”/5 cm long
Vegetable oil
1 tablespoon lemon juice
Hot and sweet marinade
4 tablespoons Gochujang (chili paste)
2 teaspoons Gochugaru (chili flakes)
4 teaspoons soy sauce
1 tablespoon grated ginger
2 garlic cloves, crushed
2 table spoons honey or sugar
1/2 teaspoon salt
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. – ED.