Grilled Pollock (Co-Da-Ri Gui): Authentic Korean Recipe

Grilled Pollock, or Co-da-ri Gui (코다리구이) in Korean, is a beloved dish showcasing the surprisingly delicious flavor of this often-overlooked fish. Its firm, flaky texture holds up beautifully to the grilling process, resulting in a savory and slightly sweet treat. This simple yet flavorful preparation highlights the natural taste of the pollock, enhanced by a marinade of soy sauce, gochujang (Korean chili paste), and a touch of sweetness. The result is a dish that’s both comforting and satisfying, perfect as a main course or a flavorful side. It’s incredibly versatile, adaptable to your spice preferences and readily available ingredients.

Co-da-ri Gui offers a unique culinary adventure, a taste of authentic Korean home cooking that’s easier to make than you might think. For a step-by-step guide to creating this delectable dish, complete with tips and tricks for achieving perfectly grilled pollock, continue reading below.

Tools Needed

  • Frying pan
  • Plate
  • Knife

Ingredients

  • Half-dried green onion
  • Red pepper
  • Sesame
  • Soy sauce
  • Gochujang (Korean chili paste)
  • Chili powder
  • Corn syrup
  • Sugar
  • Garlic
  • Pepper
  • Rice wine
  • Fish sauce
  • Sesame oil
  • Pollock (Co-da-ri)
  • Flour
  • Cooking oil

Step-by-Step Instructions

Step 1. Prepare Marinade and Pollock

  • half-dried green onion, red pepper, sesame, soy sauce, gochujang, chili powder, corn syrup, sugar, garlic, pepper, rice wine, fish sauce, and sesame oil.
  • Clean the pollock, cutting off the head and tail and trimming the bones.
  • Mix soy sauce and sesame oil for the Pollock sauce.
  • Coat the Pollock with the sauce and then dredge in flour.
Prepare the ingredients: half-dried green onion, red pepper, sesame, soy sauce, gochujang, chili powder, corn syrup, sugar, garlic, pepper, rice wine, fish sauce, and sesame oil.Clean the pollock, cutting off the head and tail and trimming the bones.Coat the Pollock with the sauce and then dredge in flour.
Prepare Marinade and Pollock

Step 2. Fry Pollock with Hot Sauce

  • Fry the Pollock in oil.
  • While frying, add the hot sauce (a mixture of gochujang, chili powder, sesame oil, corn syrup, sugar, garlic, pepper, and rice wine).
Fry the Pollock in oil.While frying, add the hot sauce (a mixture of gochujang, chili powder, sesame oil, corn syrup, sugar, garlic, pepper, and rice wine).
Fry Pollock with Hot Sauce

Step 3. Plate the Pollock

  • Place the fried Pollock on a plate.
Place the fried Pollock on a plate.
Plate the Pollock

Step 4. Garnish and Serve

  • Garnish with red pepper, green onion, and sesame.
Garnish with red pepper, green onion, and sesame.
Garnish and Serve

Read more: Perfect Korean BBQ Pork: Yangnyeom Teji Galbi Recipe

Nutrition

  • Calories: 200-300
  • Fat: 10-15g
  • Carbs: 15-25g
  • Protein: 20-25g

FAQs

1. Can I use frozen Pollock for this recipe?

Yes! Make sure to thaw it completely before marinating and grilling to ensure even cooking.

2. What can I substitute for Gochujang if I don't have any?

You can try a combination of gochugaru (Korean chili flakes) and a little brown sugar or honey to achieve a similar sweet and spicy flavor. Adjust the amount to your taste.


Enjoy your delicious, homemade Co-da-ri Gui! This simple recipe delivers big on flavor, offering a satisfying and authentic taste of Korea. We hope you’ll add this flavorful grilled pollock to your regular cooking repertoire.