Grilled Dried Pollack, Dusting with Glutinous Rice Flour Makes the Sauce Cling Perfectly

Steps

1. 1

   Cut off the head and tail of the dried pollack

2. 2

   Rinse lightly in water, place on a shallow plate, and soak for 10 minutes

3. 3

   Use scissors to remove the fins and small bones

4. 4

   Squeeze out the moisture from the pollack and set aside

5. 5

   Sift glutinous rice flour over both sides of the pollack, score it with a knife, and split in half

6. 6

   Heat 2T cooking oil in a pan, press down and grill the back side first, then flip and grill; transfer to a plate

7. 7

   In the pan, add the squeezed pollack water, 1T gochujang, 1T red pepper flakes, 3T dark soy sauce, 3T corn syrup, 1T mirin, 0.5T minced garlic, and 1T sesame oil; boil and coat the pollack on both sides until the sauce is fully reduced