Dried Pollack: A Taste of the Sea’s Bounty

Nestled along the rugged coastlines of Korea, the process of drying pollack is a time-honored tradition that has been passed down through generations. During the cold winter months, the fresh pollack is carefully laid out to dry, exposed to the sea breeze and the elements. This natural drying method allows the fish to undergo countless freeze-thaw cycles, resulting in a soft, dry flesh that is packed with flavor.

Once dried, the pollack is then shredded and stir-fried in fragrant perilla oil, a traditional Korean ingredient that adds a unique depth of flavor. The shredded pollack is then boiled in water with radish and other vegetables, creating a milky broth that is rich and satisfying. This simple yet delicious dish is a testament to the ingenuity and culinary traditions of the Korean people.

Whether enjoyed as a snack or as part of a larger meal, dried pollack is a true taste of the sea’s bounty, a reflection of the country’s deep connection to the ocean and its bountiful resources. It is a dish that not only nourishes the body but also the soul, reminding us of the enduring power of nature and the enduring traditions that shape the culinary landscape of Korea.

The image source is https://english.visitkorea.or.kr/