Ingredients

• 2 dried pollock fish
• 1 tablespoon cooking oil
• 1 tablespoon soy sauce
• 1 tablespoon gochujang (Korean red chili paste)
• 1 1/2 tablespoons gochugaru (Korean chili flakes)
• 3 tablespoons water
• 1/2 tablespoon sugar
• 1 tablespoon minced green onion
• 1/2 tablespoon minced garlic
• 1/2 teaspoon minced ginger
• 1 tablespoon cooking wine (cheongju)
• 1 teaspoon sesame salt
• 1/2 tablespoon sesame oil
• a little ground black pepper
• thinly sliced scallions, red chili threads, and sesame seeds for garnish

Instructions

1. Soak the dried pollock briefly in cold water, then drain and let it sit for 5 minutes. Trim off the head and fins, and remove any remaining bones.
2. Make shallow cuts along the back of the pollock and cut each fish into two pieces to help prevent curling while cooking.
3. Mix the soy sauce, gochujang, and the remaining seasoning ingredients to make the sauce.
4. Heat a pan, add the cooking oil, and pan-fry the pollock on both sides until lightly golden.
5. Coat the pollock evenly with the sauce and let it marinate for 5 minutes.
6. Place the pollock on a hot pan or grill and cook carefully so it does not burn.
7. Transfer to a plate and sprinkle with thinly sliced scallions, red chili threads, and sesame seeds.