# Spicy Dried Pollack Banchan

> Hwangtae Muchim (황태 무침)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/spicy-dried-pollack-banchan/

- Cuisine: Korean
- Course: Banchan
- Time: prep 4 hr, cook 15 min, total 4 hr 15 min
- Serves: 4

## Ingredients

- 4 oz about 100g dried pollack (hwangtae)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp ginger (finely grated)
- ¼ cup green onions (thinly sliced)
- ¼ cup onion (thinly sliced)
- 1 tbsp sesame seeds
- 1 small Korean red chili pepper (thinly sliced (optional, for extra heat))

## Instructions

1. Place the dried pollack in a large bowl and cover completely with cold water. Place in the refrigerator and soak for 3-4 hours, changing the water once halfway through.
2. Once the pollack is fully rehydrated and softened, drain thoroughly and gently squeeze out excess water using clean kitchen towels or paper towels.
3. Using your hands or two forks, carefully shred the rehydrated pollack into thin strips, removing any small bones you may find. Place the shredded fish in a large mixing bowl.
4. In a separate small bowl, prepare the seasoning sauce by combining gochugaru, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger. Whisk until well blended.
5. In a pan, heat sesame oil over medium heat and sautee the pollack for 5 minutes.
6. Remove from heat, add the sliced green onions and onions to the shredded pollack and place everything back into a bowl.
7. Pour the seasoning sauce over the pollack mixture and toss gently but thoroughly, using your hands (wearing food-safe gloves if desired) or tongs to ensure even coating.
8. Let the seasoned pollack sit for another 5 minutes to absorb the flavors.
9. Transfer to a serving plate, sprinkle with toasted sesame seeds and optional red chili slices.
10. Serve at room temperature as part of a banchan spread with rice and other Korean dishes.

## Notes

#### RECIPE TIPS

- Look for high-quality dried pollack in Korean markets or online specialty stores

- Don't rush the rehydration process—proper soaking is essential for the right texture

- Adjust the amount of gochugaru to your preferred spice level

- When shredding, follow the natural grain of the fish for the best texture

- For a milder version, reduce the gochugaru and increase the honey slightly

- Taste and adjust seasoning before serving, as the saltiness of dried pollack can vary

#### SERVING SUGGESTIONS

Serve with:

- Steamed white rice (bap)

- Kimchi jjigae (kimchi stew)

- Doenjang jjigae (soybean paste stew)

- Grilled meats like bulgogi or galbi

- As part of a larger banchan spread

- Cold Korean barley tea (boricha)

- Soju or Korean beer for a traditional pairing

#### VARIATIONS

- Add julienned carrots or cucumber for extra crunch and color

- Include a tablespoon of gochujang (Korean red pepper paste) for a deeper flavor

- Mix in a teaspoon of doenjang (Korean soybean paste) for earthy umami notes

- Try with dried squid (ojingeo) instead of pollack for a different texture

- For a non-spicy version, omit gochugaru and use black pepper instead

- Add a touch of Korean plum extract (maesil) for a hint of sweetness

#### STORAGE

- Store in an airtight container in the refrigerator for up to 3 days

- The flavor actually improves after sitting overnight

- Bring to room temperature before serving for best flavor

- Not suitable for freezing after seasoning

- If desired, rehydrate and shred the pollack in advance, then season just before serving

- Add a fresh sprinkle of sesame seeds when serving leftovers

## Nutrition per serving

- Calories: 162
- Carbohydrates: 9 g
- Protein: 20 g
- Fat: 5 g
- Saturated fat: 1 g
- Fiber: 1 g
- Sugar: 6 g
- Sodium: 2436 mg