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Bugeo-gui (grilled dried pollock)

Bugeo-gui (Institute of Traditional Korean Food)
Bugeo-gui (Institute of Traditional Korean Food)
Bugeo-gui is dried pollock that has been soaked then grilled with red pepper paste seasoning. “Bugeo” refers to dried pollock. According to oriental medicine, bugeo has a special ability to counteract snake venom and rabies, as well as environmental toxins.


● 2 dried pollock (skinned yellowish dried pollock)

● sesame soy sauce: 1/2 tbsp soy sauce, 2/3 tbsp sesame oil

● seasoning sauce: 2 tbsp red pepper paste, 1 tsp soy sauce, 1/2 tbsp sugar, 1/2 tbsp minced green onion, 1 tsp minced garlic, 1 tsp sesame salt, 1/8 tsp ground black pepper, 1 tbsp sesame oil

● 1 tbsp edible oil 

1. Remove the head, tail and fins from dried pollock, soak it in water for 10 seconds, wrap with cotton cloths and let it sit for 30 minutes. Drain water by pressing, and remove the bones and spine.

2. Cut the soaked pollock into 6 centimeter sections. Put slits at intervals of 2 centimeters on the skin side so that it will not curl up.

3. Blend sesame soy sauce and seasoning sauce.

4. Coat the dried pollock with sesame soy sauce.

5. Preheat the grill and oil. First grill the coated pollock on high heat at about 15 cm above the heat for 1 min. for each side.

6. Coat the first-grilled pollock with seasoning sauce and grill on high heat at about 15 cm above the heat for 2 minutes for the top and 1 minute after turning over.


● Red pepper paste seasoning may replace soy sauce seasoning. Or add ground red pepper to the soy sauce.

● Unsplit pollock may be an option.

● Add minced beef or shrimp to one side of the grilled pollock for added taste.

● Soaking time for dried pollock may vary depending on dryness.

(Adapted from the Institute of Traditional Korean Food)
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Korea Herald daum