Grilled Dried Pollack (먹태구이 / Meoktaegui) : VISITKOREA

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    10/19/2023
    
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  - Korean_food
Pollack has several names depending on the region, cooking method, drying method, and size. Any raw fish is called “myeongtae,” and when dried, it is called “bugeo.” When frozen, it is called “dongtae.” If it is dried out throughout the winter to be a shade of yellow, it is called “hwangtae.” If the young pollack is dried, it is called “nogari,” or dried young pollack; if the pollack is half-dried, it is called “kodari,” or half-dried pollack; and if it dries into a black hue while making hwangtae, it is called “meoktae.” Meoktae was cheaper than hwangtae, so it was used as a side dish for the common people. Selling it as a simple snack that was good to go with a beer (from a local corner store) in Jeonju, it quickly grew in popularity across the country. If you grill it well on briquettes, the savory taste is excellent.
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