The dried pollack is made of dried pollack, which has been trimmed as shown in the picture. In the past, it took a day to beat whole dried pollack and soak it in water all day, apply skin and bones, prepare it, and season it, but these days, it becomes soft as soon as you put it in the water.

Remove the thorns on the dried pollack one by one with tweezers, remove the black and dirty things, bake them, and make a moderate cut on the back so that they don't shrivel.

After washing cleanly, support the bowl below and place the dried pollack on a sieve, and the soup will come out of the dried pollack, so don't throw it away and put it in the sauce for about a cup.

Please make bulgogi seasoning with all the ingredients on top of the sauce. I put red pepper powder in it for the first time and it was more refreshing and delicious. Add all the seasoning, dip it slightly, season it, add sesame oil, and make the sauce. I marinated a whole box of dried pollack, so there's a lot of seasoning.

Dip the dried pollack with flour on both sides.

Put the dried pollack in the sauce

Place them in a bowl to save and place them one by one. It's delicious even if you grill it right away, but it's softer and tastier if you keep it in the refrigerator for a day.

Put cooking oil in a heated pan, add 3 tablespoons of dried pollack and seasoning stock, and sizzle. At this time, you should adjust the heat from medium to low heat and cook it, and the seasoning splashes a lot, so you should cover it with foil.

When baking in the oven, soak the kitchen towel in the oven pan and place the grill on it. Even if the sauce falls on the towel, it's easy to wipe off, and moisture comes out from the bottom and it's baked smoothly like steam. Bake at 250 degrees for 10 minutes without preheating.