Tricolor Dried Pollack Ball: A Delightful Korean Side Dish

Introducing the captivating tricolor dried pollack ball, a beloved side dish that has captured the hearts of Seoul and Gyeonggi-do residents. Also known as “dried pollack salad,” this delectable treat is a true delight for the senses.

The preparation of this dish is a true labor of love. First, the bones of the dried pollack are carefully removed, revealing the hard, dried flesh. This flesh is then grated, transforming it into a plump and flavorful texture. The magic happens when three distinct seasonings are meticulously blended together: soy sauce seasoning (soy sauce, sesame oil, sesame salt), salt seasoning (salt, sesame oil, sesame salt, sugar), and red pepper seasoning (red pepper powder, sesame oil, sugar, sesame salt).

The result is a harmonious fusion of flavors that dance on the palate. The salty, savory, and slightly sweet notes of the soy sauce seasoning perfectly complement the bold and slightly spicy undertones of the red pepper seasoning. The salt seasoning adds a delightful balance, tying the entire dish together.

But the true magic lies in the visual appeal of the tricolor dried pollack ball. By adding green tea powder to two of the spices, the ground salt and red pepper powder, the dish takes on a stunning three-color appearance, making it a feast for the eyes as well as the taste buds.

Whether served as a side dish or enjoyed as a snack, the tricolor dried pollack ball is a true testament to the rich culinary traditions of Korea. Its unique blend of flavors and captivating presentation make it a must-try for anyone seeking to explore the depths of Korean cuisine.

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