Discover Korea’s Hidden Gem: The Beloved Pollack

If you’ve ever explored Korean cuisine, you’ve probably heard of pollack — a humble fish that Koreans absolutely adore. From hearty stews to savoury grilled dishes, this versatile fish shows up in countless Korean meals, especially during the cold winter months.

In Korea, December to January is peak pollack season. What’s special about it? Nothing goes to waste — every part of the fish, from flesh to roe, finds its way into a comforting Korean dish. Pollack isn’t just food — it’s history, culture, and even tradition, all served in one bowl. 🐟 A Taste from the Joseon Dynasty

The love affair between Koreans and pollack goes all the way back to the late Joseon Dynasty. Historical records from the 1500s mention pollack as mutaeoe, and by the 1800s, it had become a popular fish across the country.

There’s even a charming legend: A fisherman named Tae from the village of Myeongcheon was famous for catching this fish — so people began calling it Myeongtae, combining his name with the village. That’s how pollack got its name!

Back then, pollack wasn’t considered particularly valuable. But over time, it became a staple of everyday life — from royal kitchens to humble village tables.

🍲 So Many Names, So Many Flavours

Depending on how it’s prepared or preserved, pollack goes by many names in Korean:

• Saengtae (fresh pollack)

• Dongtae (frozen pollack)

• Bugeo (dried pollack)

• Hwangtae (yellow pollack, air-dried and frozen repeatedly)

• Kodari (half-dried pollack)

Each version has its own texture and flavour. Bugeo (dried pollack) has a deep, savoury taste that makes it perfect for soups like bugeo-guk — a go-to hangover cure. Meanwhile, Hwangtae is prized for its chewy, tender texture and is often grilled or made into hearty winter stews. And let’s not forget the pollack roe, known as myeongnan-jeot, which adds a spicy, salty kick to rice — a favourite among Koreans and foodies abroad alike.

🌊 More Than a Fish — A Cultural Staple

In the past, pollack was caught during winter and preserved using Korea’s unique freeze–thaw method, allowing people to enjoy it all year long. It was so important that it even appeared at weddings and funerals, symbolizing good fortune and new beginnings.

Even today, pollack continues to be a comforting taste of home for many Koreans. It’s found everywhere — from simple home-cooked meals to modern fusion dishes. ❤️ Why Koreans Love It

Pollack is not only delicious but also packed with nutrients like protein, calcium, phosphorus, and Vitamin A. It’s light yet filling, making it ideal for cozy winter meals.

Whether it’s a steaming bowl of saengtae-jjigae (pollack stew) or crispy hwangtae-gui (grilled pollack), every bite brings a little warmth and nostalgia — reminding Koreans of home, family, and shared comfort around the dinner table.

So next time you visit a Korean restaurant, keep an eye out for pollack on the menu. You might just discover why this modest fish has held a special place in Korean hearts for centuries