한Korean Pantry

Side Dishes

Grilled Seasoned Semi-Dried Pollock코다리 양념구이

Semi-dried pollock coated with crisp scorched-rice powder, pan-grilled, brushed with a savory chili-soy glaze, and finished with red chili and scallions.

Grilled Seasoned Semi-Dried Pollock — Korean recipe photo

01

Ingredients

02

Instructions

  1. 1

    Split the semi-dried pollock along the belly, cut it lengthwise in half, and remove the bones.

  2. 2

    Cut the prepared pollock in half and coat the inner side with scorched-rice powder.

  3. 3

    Mix the measured seasoning ingredients to make the sauce.

  4. 4

    Heat the oil in a pan and grill the pollock.

  5. 5

    Brush the pollock with the seasoning sauce and grill it lightly once more.

  6. 6

    Finish by sprinkling with the minced red chili and scallions.

Serving size and preparation times were not provided in the source data.

Ingredient substitutions

Cooking oil
Any neutral frying oil works.
Red chili pepper
Use a mild red pepper or a small amount of chili flakes; heat will vary.
Green onion
Chives or a small amount of leek can work, with a different flavor.
Sugar
Honey or rice syrup works with a small texture change.
Cooking wine
Dry white wine or broth can loosen a sauce; sweetness and aroma differ.

Nutrition & source

Nutrition per serving

Calories
133
Protein
12.1
Carbs
10
Fat
5.1
Sodium
258.1

Source: Food Safety Korea / Ministry of Food and Drug Safety

Food Safety Korea / Ministry of Food and Drug Safety Open API — free reuse with author/source attribution, third-party rights may apply.

Source details

Related Korean recipes