Korean Pancakes with Alaska Pollock

Alaska pollock is a tender-fleshed fish. It gives the pancakes a delightfully rich flavor.
This recipe uses fresh Alaska pollock, but it works just as well with the dried type. Precooking the fish sprinkled with sake enhances its flavor. Alaska pcsock is also good in soups.
Ingredients make approximately 4 servings.
Alaska pollock: 1 fillet
Sake: 2 tablespoons
Nira chives: 1/4 bunch
A [Flour: 90 g (approx. 3 oz.), Salt to taste, Eggs: 2, Water: 150 cc (approx. 3/4cup)]
B [Gochujang (red pepper paste): 1/2 tablespoon, Soy sauce: 1/2 tablespoon, Chicken stock: 1 teaspoon, Honey to taste]
Sesame oil: 2 tablespoons
Korean Pancakes with Alaska Pollock
-
1
-
2
-
3
- 4 Remove from pan and cut into bite-size pieces. Mix the ingredients in B to make the sauce, and serve with the pancakes.

Director of this section
Masae Furutani / Food Researcher
Has studied international food culture extensively including Japanese, Western and Chinese cuisine, and confectionery. Currently lectures at cookery schools, holds seminars and also develops new dishes for food companies.