Braised Pollack (Puk-O Tchim)

Recipe Ingredients

2		Dried pollack
		Seasoning Sauce
4 tablespoons	60ml	Soy sauce
2 tablespoons	30ml	Sugar
3 tablespoons	45ml	Minced green onion
1 1/2 tablespoons	22ml	Minced garlic
1/2 tablespoon	7.5ml	Sesame seed powder
1/2 tablespoon	7.5ml	Sesame oil
1/2 teaspoon	2.5ml	Pepper
1 tablespoon	15ml	Red pepper threads

Recipe Instructions

If using whole dried pollack, cut off head, tap lightly with mallet to open cavity, and soak in water overnight. If using dried pollack fillet, remove head and soak in water for 2 hours.

Mix ingredients for seasoning sauce.

Remove bones from soaked pollack and cut off fins. Cut into pieces 2 inches long and brush with sauce. Place seasoned pollack in pan with 2 tablespoons water and top with red pepper threads.

Put on cover and cook slowly over medium heat 10 minutes until little sauce remains. by Bok Ryou Han

Variation: *After brushing pollack pieces with seasoning sauce, they can be broiled.

Source:
KOREAN COOKING -- FISH, CLAM AND OYSTER DISHES

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