-
considered the "national fish" of Korea. The
Korean name of the fish,
myeongtae (명태,明太), has also
spread to some
neighbouring countries: it is called...
- ****anese, and
Russian cuisines. The
purely Korean name for pollock,
myeongtae can be
written with the
Chinese characters 明太 (명태),
which can be read...
- Saengseon-gaseu, the fish cutlet, is
often made with
filleted myeongtae.
Fresh myeongtae can also be
served raw as hoe,
which is
usually marinated and...
- with
gegeolmu (gegeol radish), a
local specialty of the
Yeoju region.
Myeongtae seodeori kkakdugi (명태서더리깍두기) is made with the
gills of
Alaska pollock...
- raw fish. The
coastal waters provide good
fishing grounds for Ojingeo,
Myeongtae,
Gwangeo and Godeungeo.
Sundubu can be
found in the
streets of the tofu...
- garlic, and
finally stewing it in a
broth made from
dried Alaska pollock (
myeongtae) head, kelp, and
anchovy in
tteumul water (the
water left from washing...
- (마른오징어순대) made with
dried squid is
eaten in
Gangwon as well as Gyeonggi.
Myeongtae-sundae (명태순대), made with
Alaska pollock is a
local specialty of Gangwon...
- can also be used in hoe naengmyeon. In this case it is
referred to as
myeongtae hoe
naengmyeon (명태회냉면).
Another variety of
naengmyeon is
yeolmu naengmyeon...
-
ilisha Mineo-hoe (민어회) –
brown croaker Muneo-hoe (문어회) –
giant octopus Myeongtae-hoe (명태회) –
pollock Nakji-hoe (낙지회) – long arm
octopus Nongeo-hoe (농어회)...
- Myeolchi-jeot (멸치젓) –
salted anchovy Myeongnan-jeot (명란젓) –
salted pollock roe
Myeongtae-agami-jeot (명태아가미젓젓) –
salted pollock gill Nansa-jeot (난사젓) –
salted baby...
