Korean dried pollock (hwangtae or bugeo) is Pollock fish that has been drying for a long time. It comes in as a whole dried fish, butterflied, or shredded like sticks of wood.
How to use dried pollock fish
Dried pollock rehydrates well by soaking in water creating intense umami in the dish. It makes a great soup stock for a various Korean soups and stews that needs deep seafood flavor.
The whole fish with a head attached is for making stock as you can see in my kimchi stock recipe. Butterflied pollock fish often made into a dish called Hwantae gui (황태구이), by dressing it with a sweet and spicy gochujang sauce, then grill it in the pan or over the open flame.
The dried shredded pollock has several usage.
- You can use it to make a quick stock.
- My beef and tofu stew in a skillet uses dried shredded pollock as a base in the stock.
- You can also use the dried shredded pollock as a main ingredient. It makes a great soup on its on as you see in my 15-minute dried pollock soup.
- You can also add this into kimchi to add more umami; see green onion kimchi with pollock fish recipe.
How to store dried pollock
Keep any form of dried pollock in an airtight zip bag and store in a cool dry place until it expires. For a longer storage, it’s best to keep it in the freezer.