Pollack, a versatile and widely-consumed fish in Korea, goes by many different names depending on the region, cooking method, drying process, and size. The raw fish is known as “myeongtae,” and when dried, it becomes “bugeo.” If the pollack is frozen, it is called “dongtae.” When the fish is dried throughout the winter and takes on a yellowish hue, it is referred to as “hwangtae.” The young pollack, when dried, is called “nogari,” while the half-dried version is known as “kodari.” If the pollack dries into a black color during the hwangtae process, it is called “meoktae.” Meoktae, being more affordable than hwangtae, was a popular side dish among the common people.

The popularity of meoktae as a simple snack that pairs well with beer quickly grew across the country, with many people enjoying it from local corner stores in Jeonju. When grilled well over briquettes, the savory taste of meoktae is truly excellent, making it a beloved delicacy among Koreans.

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