Six government organizations, including the Korean Food Promotion Institute and the Ministry of Culture, Sports and Tourism, introduced their “10 Korean Recipes Loved Around the World” in September 2016, targeting non-Korean tourists who would visit Korea for the PyeongChang 2018 Olympic and Paralympic Winter Games. The aim is to help tourists enjoy Korean cuisine and widen their understanding of Korean culinary heritage. The 10 selected dishes constitute a Korean menu that contains the essential identity of Korean cuisine, while improving each dish's individual taste, convenience and appearance.

By Yoon Sojung
Photos = Jeon Han
In cooperation with the Institute of Traditional Korean Food



Yellow pollack is one of the best-known specialties from Gangwon-do Province.
Fresh pollack, once caught in the East Sea and gutted, is sent to the special large-scale drying racks near Daegwallyeong. Hanging there, the fish are dried outdoors and are repeatedly frozen and then thawed in the cold weather, which gives the fish its unique soft and chewy texture and its savory taste.

Grilled dried pollack with steamed rice lets everyone, especially people who can’t use chopsticks that well, enjoy some yellow pollack quite easily. Shredded yellow pollack pieces are added to the steamed rice, accompanied by roasted and seasoned yellow pollack, so that anyone enjoy the dish with a spoon or fork. Aster, a local green herb, and green onions also add some taste to the fish.

Director Yoon Sook-ja of the Institute of Traditional Korean Food said, “Yellow pollack is high in protein and low in calories. It’s good for diets, boosts your metabolism, and helps both your digestion and hangovers.”

Yoon also said that, “Gangwon Province has both seas and mountains, and has a lot of snow in the winter. This creates the ideal conditions for the yellow pollack to dry.”

Here is the recipe for grilled dried pollack with steamed rice.

** Ingredients (four servings)

Two dried yellow pollacks (140 g), salt 0.25 teaspoon (1 g), sesame oil 1 tablespoon (13 g)
Marinade for the roasted dried yellow pollack: red chili paste 1 tablespoon (19 g), red chili pepper powder 1 tablespoon (7 g), soy sauce 0.5 tablespoon (9 g), grain syrup (jocheong) 1 tablespoon (8 g), corn syrup (mulyeot) 1 tablespoon (8 g), sugar 1 tablespoon (12 g), minced garlic 1 tablespoon (16 g), minced green onion 2 tablespoons
Shredded dried yellow pollack 20 g
Aster, blanched 30 g, salt 0.25 teaspoon (1 g), sesame oil 0.5 teaspoon (2 g)
rice 2 cups (360 g), water 2.5 cups (500 ml), cooking oil 1 tablespoon (13 g)
small green onion 30 g

Sauce: soy sauce 3 tablespoons (54 g), sesame oil 1 tablespoon (13 g), crushed sesame seeds 1 tablespoon (6 g)




** Instructions

1. Cut off the heads and tails of the dried yellow pollacks. Let them sit in water for 20 seconds and wrap them in a wet cloth for half an hour. Remove the bones.

2. Shred the soaked dried yellow pollack into pieces that are 6 cm long and 0.5 cm wide. Marinade with salt and sesame oil.

3. Mix together all the ingredients for the marinade. Brush each piece of dried yellow pollack evenly and then stir-fry in a hot pan. Make sure to roast the fish only a short time so that it can maintain its soft texture.

4. Put the dried yellow pollack into a blender to make shredded dried yellow Pollack.

5. Blanch the aster in hot water. Chop it into small pieces and marinade them with salt and sesame oil. Spinach or other greens can also be used.

6. Wash the rice with clean water. Let it sit in water for 30 minutes and then add the shredded dried yellow pollack and cooking oil. Steam the rice-pollack mixture to cook the rice.

7. Mix the steamed rice and seasoned aster and put it into a rice bowl. Add some roasted dried yellow pollack and chopped green onions on top for serving.









arete@korea.kr