Preparation:
If using whole dried pollack, cut off head, tap lightly with mallet to open cavity, and soak in water overnight. If using dried pollack fillet, remove head and soak in water for 2 hours.
Mix ingredients for seasoning sauce.
Remove bones from soaked pollack and cut off fins. Cut into pieces 2 inches long and brush with sauce. Place seasoned pollack in pan with 2 tablespoons water and top with red pepper threads.
Put on cover and cook slowly over medium heat 10 minutes until little sauce remains. by Bok Ryou Han
Variation: *After brushing pollack pieces with seasoning sauce, they can be broiled. |
