Ban Ming Tai Yu (Spicy Dried Pollock Salad)
The more you chew, the more delicious it tastes! Korean Dried Food Served with Cochujang
Description
Rock-hard dried pollock (Ming Tai Yu / Myungtae) beaten and shredded, then tossed in a sweet and spicy dressing of gochujang, minced garlic, sesame oil, and vinegar. The ultimate Yanbian bar snack.
Restaurants serving Ban Ming Tai Yu (Spicy Dried Pollock Salad)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Dried pollock(Ming Tai Yu)
- Gochujang
- Minced garlic
- Sesame oil
- Vinegar
- Chili powder
Instructions
- [Authentic Recipe]
- Take rock-hard dried pollock and violently beat it with a wooden mallet or the back of a cleaver to loosen the fibers.
- Remove skin and bones by hand, shredding the meat into bite-sized fibers.
- If too hard, lightly mist with water (or wrap in a damp cloth) to slightly moisten.
- In a bowl, mix Korean gochujang, chili powder, minced garlic, soy, sesame oil, sugar, corn syrup, and vinegar to create a 'sweet, spicy, slightly tart Yangnyeom'.
- Add the shredded fish and violently massage the sauce deep into the fibers by hand. Finish with white sesame.
Learn more Spice, substitutes, tips
Key spices
Sweet/spicy Gochujang and garlic
Substitutes at Japanese supermarkets
Shredded dried squid (Saki-ika) (but umami depth differs)
Pairing
Beer / Makgeolli / Baijiu
Trivia
[Trivia] Among Chinese-Koreans (Yanbian), pollock is so beloved it's said 'no part is thrown away'. A classic appetizer at Shin-Okubo's Yanbian spots (like Yanjixiang).
Eating tips & etiquette
[Unique Eating] Slightly tough at first, but as you chew, the rich fish umami and sweet-spicy sauce slowly melt out. The king of 'dry snacks' that allows you to drink forever.
Allergen
Soybeans, Wheat (Seasoning), Sesame