The Many Lives of Pollock: Korea’s Most Versatile Fish

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 When it comes to versatility in Korean cuisine, no fish can compete with pollock (myeongtae).

Known for its light yet flavorful flesh, pollock has long been a staple on Korean tables — from humble family meals to refined delicacies. What makes this fish truly special is not only its taste but its adaptability. Depending on how it’s preserved, pollock can take on completely different forms, flavors, and textures.

In fact, Koreans have created multiple variations of pollock simply by adjusting how it’s processed:

  • Fresh pollock becomes dongtae (frozen pollock).

  • Lightly dried pollock becomes kodari.

  • Fully dried pollock is called bugeo, often known internationally as “dried pollock.”

  • Its roe becomes myeongranjeot (salted pollock roe).

  • Its intestines are turned into changranjeot (salted pollock entrails).
    Even the head and bones are used for making broth.
    Every part of the fish finds a purpose — a reflection of Korea’s deep-rooted culture of resourcefulness and respect for ingredients.

1. Dongtae: The Frozen Pollock

When the seas around Korea begin to freeze in winter, freshly caught pollock are often frozen right away — this is dongtae.
The freezing process preserves the fish’s delicate texture and clean flavor, making it perfect for soups and stews.

The most famous dish using dongtae is Dongtae-guk (frozen pollock soup).
This comforting soup, simmered with radish, tofu, garlic, and chili pepper, is especially popular in cold months. The broth is light but savory, and it’s often enjoyed as a morning hangover soup.
Because the flesh of frozen pollock becomes slightly firmer, it holds up beautifully in hot broth without breaking apart.

Dongtae also appears in Dongtae-jeon, pan-fried fish fillets coated in egg batter — a common side dish during holidays and family gatherings.

2. Kodari: The Semi-Dried Pollock

Pollock that is only partially dried becomes kodari — softer and more pliable than fully dried pollock, but more flavorful than the fresh or frozen kind.
Kodari is the star of Kodari-jorim, a soy-based braised dish simmered with radish, potatoes, and chili paste.

The slow simmering allows the fish to absorb a rich combination of sweet, salty, and spicy flavors. The sauce thickens and clings to the fish, creating a comforting dish that pairs perfectly with a bowl of warm rice.
Because of its chewy yet tender texture, kodari is a favorite among those who enjoy bold, deeply seasoned foods.

3. Bugeo: The Fully Dried Pollock

If kodari is semi-dried, bugeo is the complete opposite — fully dried until firm and lightweight.
This version has a completely different personality: chewy, savory, and aromatic when rehydrated or grilled.

Koreans use dried pollock in countless ways.
One of the most beloved dishes is Bugeo-guk (dried pollock soup) — a light, clear soup often enjoyed as a morning meal or a hangover remedy.
The dried fish is first soaked in water, then stir-fried briefly with sesame oil before being simmered with egg and tofu. The result is a broth that’s clear, nourishing, and full of umami.

Another favorite is Bugeo-gui (grilled dried pollock). The fish is softened with water, seasoned with soy sauce or gochujang (red chili paste), and grilled until fragrant. Its slightly chewy texture and smoky aroma make it a perfect snack or side dish, especially with a glass of beer or soju.

Some households even make Bugeo-bokkeum (stir-fried dried pollock), where shredded dried pollock is sautéed with gochujang, garlic, and sugar — a sweet and spicy snack that’s also popular in school lunchboxes.

4. Pollock Heads for Soup Stock

Even the parts that might be discarded in other cuisines — like the head and bones — are put to good use in Korea.
Dried pollock heads are a common base for broth. When simmered slowly, they release a deep, oceanic flavor that enhances everything from stews to kimchi.

In fact, many families make pollock head broth during kimchi-making season. The broth, mixed with anchovy or kelp stock, gives kimjang kimchi (winter kimchi) a subtle depth of flavor that lasts throughout the cold months.

This use of every part of the fish highlights the Korean culinary philosophy of balance and thrift, where nothing goes to waste and each ingredient is valued for its contribution.

5. Myeongtae-sikhye: A Fermented Delicacy

Not to be confused with the sweet rice drink of the same name, Myeongtae-sikhye is a fermented pollock dish from Korea’s northeastern regions.
Strips of semi-dried pollock are marinated with chili powder, garlic, and glutinous rice paste, then left to ferment slowly in a cool environment.

The result is a slightly sweet, tangy, and spicy dish with a unique texture — chewy fish and sticky rice melded together with savory seasoning.
It’s often served as a side dish or used as a topping for naengmyeon (cold noodles), adding a punch of flavor and a touch of heat to balance the dish’s chill.

Myeongtae-sikhye is a great example of how Koreans have mastered fermentation beyond kimchi — using time and temperature to transform simple ingredients into complex, flavorful foods.

6. The Luxurious Side of Pollock: Myeongranjeot and Changranjeot

While pollock is generally an affordable, everyday fish, it also has a luxurious side — its roe and intestines.

Myeongranjeot (salted pollock roe) is one of Korea’s most beloved seafood delicacies.
Made by salting and seasoning the roe sacs with chili, garlic, and sometimes sake or rice wine, it’s both spicy and briny, with tiny bursts of flavor from the eggs.

You’ll find myeongranjeot served as a side dish with rice, used in onigiri-like rice balls, or added to pasta and cream sauces in modern Korean fusion dishes. It bridges the traditional and the contemporary, showing how Korean ingredients adapt to global tastes.

Changranjeot (salted pollock intestines), on the other hand, has a richer, bolder flavor. It’s often served in small portions with rice or as a side dish for drinking. Though less common than myeongranjeot, it’s highly valued among those who appreciate Korea’s deep fermented flavors.

7. A Fish with a Thousand Stories

What’s remarkable about pollock is not only its versatility but also how deeply it’s woven into Korean life.
From dongtae-guk served on winter mornings to myeongranjeot adorning luxury dining tables, pollock connects generations and social classes.

It represents simplicity and abundance, a fish that can nourish in countless ways — boiled, grilled, dried, braised, fermented, or salted.
Every region in Korea has its own way of preparing it, and every home has its own memory attached to it.

Pollock’s story is one of creativity born from necessity — a reflection of how Korean cuisine has evolved through harsh winters, limited resources, and an unshakable respect for nature’s gifts.

So whether you taste it in a humble bowl of soup or a fancy restaurant dish, remember:
You’re not just eating fish — you’re tasting a piece of Korea’s culinary heritage that has thrived for centuries.

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