Pollock (sometimes spelled pollack) is a variety of white fish similar to cod. You can eat it fresh, but Koreans also dry it out for later use. The best is dried by sea breezes in the sun. When it’s completely dried, the fish is very hard, like a stick of wood. In the old days, it had to be pounded to soften it before it could be shredded, but these days most dried pollock sold in Korean grocery stores is shredded and ready to use.
There’s no need to wash it, but if the strips are too long, cut them into bite-size pieces. Store in an airtight container or zipper-lock bag in the freezer for up to 6 months.
Recipes that use dried shredded pollock (bugeochae):