pollock recipe pages

  1. Bugeopo gochujang-muchim 

    Dried shredded pollock seasoned with gochujang (Bugeopo gochujang-muchim)

    Today I’m going to show you my recipe for dried shredded pollock seasoned with hot pepper paste. I’ve been making this for a long time and everyone loves it. It’s sweet, spicy, juicy sauce covering light, dried flaky fish. Called Bugeopo gochujang-muchim in Korean, it’s a great side dish for rice and can be kept in the […]

  2. Frozen pollock fillets

    Frozen pollock fillets are usually used for making jeon in Korean cuisine. Before cooking, thaw out these rock hard solid frozen pollack fillets for about 20 minutes at room temperature. Then you can slice them thinly very easily.