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Thursday, October 24, 2019

Alaskan Pollock Jerky in Korea: Hwangtae-po


Last night at a bar, the local team ordered some kind of air dried fish jerky to go along with our drinks. And tonight, they got some again. It didn't seem like much at first, as it was rather dry and tasteless despite the grilled aroma that accompanies it. Apparently, this is the same type of fish that McDonald's uses to make its Filet-O-Fish, if it helps give you any idea about its texture and taste.

But it comes with a soy sauce mayonnaise and green chili pepper dip on the side, and somehow one quick dunk in there just totally unlocks the flavor in the flesh. I love how airy it is, and yet savory and fragrant at the same time, making it hard to stop eating. I also learned that this myeongtae fish is not only the national fish of the country, but is also where Japanese mentaiko comes from.

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