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