Discover Korean Food 71: Dr. Sook-Ja Yoon’s “Bugeo-bopuragi, Seasoned Dried Pollack Flakes”

Bugeo-bopuragi is a dish made of grated dried pollack that is colored and seasoned with soy sauce, ground red pepper and salt. Because bugeo-bopuragi is soft, it is often served with porridge, and is good for the elderly and children.

[Ingredients & Quantity]
70 g (1 body) dried pollack (skinned yellowish dried pollack)
* Salt seasoning : 1 g (¼ tsp) salt, 4 g (1 tsp) sugar, 1 g (½ tsp) sesame salt, 4 g (1 tsp) sesame oil
* Red pepper seasoning : 1 g (¼ tsp) salt, 2 g (½ tsp) sugar, 0.5 g (¼ tsp) fine ground red pepper, 2 g (1 tsp) sesame salt, 4 g (1 tsp) sesame oil
* Soy sauce seasoning : 4 g (⅔ tsp) soy sauce, 4 g (1 tsp) sugar, 2 g (1 tsp) sesame salt, 2 g (½ tsp) sesame oil

1. Remove the head, tail and fins of dried pollack (55 g), wet with water slightly and take out bone and spines.

1. Grate the dried pollack on a grater (85 g).
2. Divide pollack flakes into 3 parts, season each part with each seasonings (salt, red pepper and say sauce) and mix each by hands softly.

* To make a large volume of pollack flakes, electrical mixer may be used.
* When cooking with an un-spilt pollack, soak it in water. When it is soft enough, pound with wooden mallet and remove bone & spines.
* This is side dish to go with porridge, do not season salty.


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