English
Seasoned Grilled Semi-Dried Pollock (Kodari Yangnyeom-gui)

Photo: Korea Ministry of Food and Drug Safety

South Korea

Seasoned Grilled Semi-Dried Pollock (Kodari Yangnyeom-gui)

코다리 양념구이

Side dish · Grilled

Side dishesCourse
133kcal · per serving
2/5Spice
🌱 Vegan
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Recipe

Seasoned Grilled Semi-Dried Pollock (Kodari Yangnyeom-gui)

🌶 Spicy 2/5VeganContains: gluten, soy

Ingredients Tap an ingredient to check it off

Servings1
  • Main ingredient: semi-dried pollock (kodari)주재료: 코다리
  • scorched rice powder (nurungji powder)누룽지가루
  • soybean oil콩기름
  • minced red chili pepper다진 홍고추
  • minced thin scallion (silpa) 2 Seasoning sauce: soy sauce다진 실파 2 양념장: 간장
  • sugar설탕
  • cooking wine (matsul)맛술
  • fine gochugaru (Korean chili flakes)고운 고추가루
  • grated onion간 양파
  • minced garlic다진 마늘

Nutrition per serving

133kcal
10gCarbs
12.1gProtein
5.1gFat
258.1mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

  1. Slit open the belly of the semi-dried pollock, cut in half lengthwise, and remove the bones.
  2. Cut the prepared pollock in half and coat the inside with scorched rice powder.
  3. Mix the measured ingredients to make a seasoning sauce.
  4. Heat oil in a pan and grill the pollock.
  5. Brush the pollock with the seasoning sauce and grill lightly once more.
  6. Sprinkle with minced red chili pepper and scallion to finish.
💡 TipPrepare through step 4, freeze, and when needed, thaw, brush with the seasoning sauce, and grill for a handy side dish when you are busy. Grinding leftover scorched rice crumbs into powder and mixing it into the coating adds extra nutty flavor.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.

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