
According to my mom and my aunt, this is supposed to one of the hard-to-find dish that requires premium quality dried pollock and well-mixed sauce. Thanks to my aunt who brought dried pollock on her recent trip to Korea and gave us some, we got to enjoy this special dish. As I watched my mom make the dried pollock dish, I wondered how on earth Koreans figured out drying fish and then moistening them again to make sponge-like fish which, in the process, generates uniquely delicious flavor and texture that is quite playful in the mouth.
For 4 servings
dry pollock (2, cut roughly into 4 pieces)
red pepper paste (1 tbl)
chili powder (2 tbl)
soy sauce (1 tbl)
honey (1 tbl)
Asian pear (1/4 cup, puree)
scallion (1, chopped)
onion (1/2, medium size puree)
sesame seeds (1 tbl)
pine nuts (1 tbl, for garnish) optional
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