Ingredients with Measurements:
- 1 lb. fresh pollock fillets
- 1 cup coarse sea salt
- 1/2 cup sugar
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1/4 cup fish sauce
- 1/4 cup minced garlic
- 1/4 cup minced ginger
- 1/4 cup chopped scallions
- 1/4 cup chopped cilantro
Special equipment needed:
- Large mixing bowl
- Food processor or blender
- Glass jars with lids
Step-by-step instructions:
1. Rinse the pollock fillets under cold water and pat them dry with paper towels.
2. Cut the fillets into small pieces, about 1 inch in size.
3. In a large mixing bowl, combine the sea salt, sugar, and gochugaru. Mix well.
4. Add the fish sauce, garlic, ginger, scallions, and cilantro to the bowl. Mix until everything is well combined.
5. Add the pollock pieces to the bowl and mix well, making sure that each piece is coated with the seasoning mixture.
6. Transfer the mixture to a food processor or blender and pulse until the pollock pieces are finely chopped.
7. Pack the mixture tightly into glass jars, leaving about an inch of space at the top.
8. Close the lids tightly and let the jars sit at room temperature for 2-3 days to ferment.
9. After 2-3 days, transfer the jars to the refrigerator and let them age for at least 1 week before eating.
- Time:
Preparation time: 30 minutes
- Fermentation time: 2-3 days
- Aging time: 1 week
Temperature:
- Room temperature for fermentation
- Refrigerator temperature for aging
Serving size:
- Makes about 2 cups of Pollock Jeotgal
Nutritional information:
- Calories: 50 per serving
- Fat: 1g
- Carbohydrates: 8g
- Protein: 3g
Substitutions for ingredients:
- Any firm white fish can be used instead of pollock.
- Soy sauce can be used instead of fish sauce.
- Chopped parsley or basil can be used instead of cilantro.
Variations:
- Add chopped vegetables such as carrots or radishes for extra crunch.
- Use different types of chili flakes for different levels of spiciness.
- Add a tablespoon of rice flour to the seasoning mixture for a thicker texture.
Tips and tricks:
- Make sure to pack the mixture tightly into the jars to prevent air pockets.
- Use a clean spoon to scoop out the Pollock Jeotgal to prevent contamination.
- The longer the Pollock Jeotgal ages, the stronger the flavor will be.
Storage instructions:
- Store the jars in the refrigerator for up to 6 months.
Reheating instructions:
- Pollock Jeotgal is typically eaten cold and does not need to be reheated.
Presentation ideas:
- Serve the Pollock Jeotgal in a small dish with a sprinkle of sesame seeds on top.
Garnishes:
- Sesame seeds
- Chopped scallions
- Thinly sliced chili peppers
Pairings:
- Serve with steamed rice and kimchi for a traditional Korean meal.
Suggested side dishes:
- Pickled vegetables
- Steamed or stir-fried vegetables
- Tofu soup
Troubleshooting advice:
- If the Pollock Jeotgal is too salty, rinse it under cold water before eating.
- If the Pollock Jeotgal is too spicy, add a tablespoon of sugar to the mixture before fermenting.
Food safety advice:
- Make sure to use clean utensils and jars to prevent contamination.
- Store the Pollock Jeotgal in the refrigerator to prevent spoilage.
Food history:
- Jeotgal is a traditional Korean side dish made by fermenting seafood with salt and other seasonings.
Flavor profiles:
- Salty, spicy, umami
Serving suggestions:
- Serve as a side dish with rice and other Korean dishes.
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Region: Korean