Korean Dried Pollock with Gochujang - Bugeopo Gochujang Muchim [북어포 고추장무침]
Indulge in the perfect harmony of the rich umami flavours of the dried pollock tossed in the sticky and spicy goodness of gochujang. Best Korean banchan in town!
In a bowl, soak the dried pollock for 15 minutes. Drain and between the palms of your hands, gently squeeze excess water out of the pollock.
With your fingers, feel the pollock to see if there are any bones. Discard. Then start pulling them apart and shred them.
In a mixing bowl, add gochujang, rice syrup, sesame oil, vegetable oil and minced garlic. Mix until well combined.
Add the pollock. Mix well.
Add the sesame seeds. Mix well.
Serve.
Video
Notes
If you really wish to ensure the dried pollock is well tenderised beyond just soaking, you can put the fish into a food grade bag, add ¼ cup of water, seal it and then massage it with your hands. And if you really want to take it a step further, you can grab a rolling pin and give it a good bashing for about a 1 minute. It is meant to make it flakier.
Gochujang sure is spicy! If you’re not used to the heat or never tried gochujang, add half to the recipe to begin with. You can always add more if it’s more than manageable.
If you can’t find Korean rice syrup, you can always use the regular kind or substitute with corn syrup. Honey would work too, but not maple syrup. The caramel flavours wouldn’t really go with the fish.
Soaking the dried pollock is an essential step. You must soak the fish for a minimum of 15 minutes or even up to 30 minutes. It needs to reconstitute itself before consumption. It also needs to be pliable enough to cut and/or shred and to extract unwanted bones.
This bugeopo gochujang muchim is so delicious you might consider making 2 batches. They can last in the fridge for up to a month!