Side Dishes
Bok Choy Kimchi(청경채 김치)
Fresh bok choy is lightly salted and coated with a pear, plum extract, chili, garlic, and ginger seasoning.
View recipeSide 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.
01
Ingredients
- Cooking oilpantry4 Cooking oil
- Red chili pepper2 Red chili pepper
- Green onion2 장 Green onion
- Sugarpantry1.5 Sugar
- Cooking winepantry1.25 Cooking wine
- Gochugaru1 Gochugaru
- Onion5 Onion
- Garlic1 Garlic
02
Instructions
- 1
Split the semi-dried pollock along the belly, cut it lengthwise in half, and remove the bones.
- 2
Cut the prepared pollock in half and coat the inner side with scorched-rice powder.
- 3
Mix the measured seasoning ingredients to make the sauce.
- 4
Heat the oil in a pan and grill the pollock.
- 5
Brush the pollock with the seasoning sauce and grill it lightly once more.
- 6
Finish by sprinkling with the minced red chili and scallions.
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.
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