dried fish pages

Dried and salted yellow corvina
Koreans preserve and season yellow corvina by salting them and then hanging to dry in the sun and wind. The preserved fish, called gulbi, have a snappy, firm texture and are delicious roasted, pan-fried, steamed, or stewed. The fish are not totally dried out: they retain a lot of moisture, and are very flaky inside. Yeonggwang […]
Posted by Maangchi in Korean cooking ingredients on May 17th, 2016. Tagged: dried fish, 굴비, gulbi, yellow corvina, yellow croaker
Dried shredded pollock (Bugeochae)
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, […]
Posted by Maangchi in Korean cooking ingredients on Mar 14th, 2010. Tagged: bugeochae, bugeoguk ingredient, bugeopo, dried fish, dried pollack, dried pollock, dried shredded pollock, 북어채, 황태채, korean ingredients, Korean soup ingredient, Korean soup recipes, shredded dried pollack
Dried anchovies (Mareun-myeolchi)
Dried anchovies are sold in plastic bags or boxes, sorted by size. Smaller anchovies (mareun janmyeolchi 마른 잔멸치) are used in stir-fries and toasted whole with soy sauce and chili paste to serve, bones and all, as a side dish with rice or as a snack. Large anchovies (gukmulyong mareunmyeolchi 국물용 마른멸치), around 3½ inches […]
Posted by Maangchi in Korean cooking ingredients on Feb 27th, 2008. Tagged: dried fish, 마른 멸치, 멸치, Korean cooking ingredients, korean food, Korean food blog, korean ingredients, Korean kitchen, Korean recipes, large dried anchovies, Maangchi recipes, medium sized dried anchovies, myeolchi, sea food, small size dried anchovies, tiny dried anchovies

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