Hwangtae Jjim

About the dish

Hwangtae-jjim layers soybean sprouts over dried pollack, then braises them under spoonfuls of seasoning. Chewy hwangtae and crisp, crunchy sprouts make it a hearty, satisfying side dish.

Key ingredient

Pollack (myeongtae) — the fish to reach for with a cold, a flagging appetite or sluggish digestion; excellent for hangover relief, liver health and flushing waste, with sulfur amino acids that help lower blood cholesterol. In season in January, mainly from Sokcho.

Ingredients

Main: hwangtae (dried pollack), soybean sprouts, minari (water dropwort), scallion · Seasoning: red-pepper powder, gochujang, minced garlic, starch slurry

Simple recipe

1. Moisten the dried pollack and score it.
2. Mix the seasoning sauce.
3. Lay the pollack in a pan and spoon the sauce over it.
4. Pile on the soybean sprouts and steam.
5. Cook until just saucy and serve.

▶ Watch recipe videos

A Glass · Traditional pairing