Pollock, known by various names such as frozen pollock, semi-dried pollock, fresh pollock, and frozen fresh pollock, is a staple fish in Korea, and people consume it in multiple ways due to its diverse names. Even in the past, people used the oil from pollock liver to light lamps. If Korea’s staple grain is rice, its staple fish is pollock. However, the reason we can only eat imported pollock is a mystery. Here are five stories about pollock.
Pollock Roe is a Korean Food, not a Japanese
People make myeongran, also known as pollock roe, into a fermented dish called myeongranjeot, which is widely known as a popular side dish in Japan. However, the origin of myeongranjeot is actually Korea. After 1876, Japanese people caught pollock in Korea and paid the Korean workers with byproducts like pollock roe instead of money. The beginning of myeongranjeot was when these workers fermented the pollock roe. You can find the method of making myeongranjeot in the Joseon cookbook Siuijeonseo. The misconception that it’s a Japanese food arises from myeongranjeot being often plated in a Japanese style and that 90% of the roe used in Korean myeongranjeot is imported from Japan.
Why Pollock Is Not Caught in Korea
Once known as the national fish, Pollock was so hard to find that there was even a bounty of 500,000 won (approximately $425) per fish. During the Joseon Dynasty, people could even use hwangtae (dried pollock) to pay taxes, essentially making it a form of currency due to its high value. Despite the mass capture of pollock, the catch did not decrease because it was a fish that was caught abundantly.
However, from the 1990s, the catch of pollock gradually decreased, and it became hard to find pollock. From the 1950s to the 1980s, Koreans scraped up pollock from the sea floor and indiscriminately caught even young pollock called nogari, making it hard to find pollock in Korean waters. In addition, Korea, which has been hit hard by climate change, was not suitable as a habitat for pollock along the east coast. Currently, efforts are being made to restore pollock through artificial hatching.
The Origin of the Phrase “Peeling Nogari”
Talking a lot or making baseless claims in Korea is called “peeling nogari.” Nogari refers to young pollock, but why is the act of talking a lot expressed as peeling nogari? The connection between the expression and nogari is related to the habits of pollock.
The relationship between expression and the pollock’s habits is related to the behavior of the female pollock. Female pollock lay tens of thousands of eggs, and the act of hatching so many eggs is likened to people who talk a lot. This analogy is drawn because, just as pollock lays numerous eggs, talkative individuals are known to speak excessively. The connection between talking a lot and exaggeration stems from the fact that when people talk too much, they mix in untrue stories while indulging in exaggeration and boastfulness. Therefore, saying that talking a lot leads to exaggeration is also implied in this context.
Hwangtae Hangover Ramen Recipe
Dried pollock is known as hwangtae. As the end of the year approaches, and the number of drinking parties increases, we introduce a recipe for ‘Hwangtae Kongnamul Ramen’ that can refreshingly cure your hangover.
The ingredients: 1 packet of ramen, 3 and 1/2 cups of water (about 2.66 pints), 100g of bean sprouts, 1/3 of green onion, 25g of shredded hwangtae, 1 tablespoon of shrimp sauce, one chili pepper, 1 tablespoon of cooking oil, 1 tablespoon of sesame oil, 1/3 tablespoon of minced garlic, 1/2 of red pepper, and 1 egg.
1. Soak the shredded hwangtae in a bowl of water until it becomes soft, then remove the water and cut it into edible pieces.
2. In a pot, stir-fry the cooking oil, sesame oil, and shredded hwangtae over medium heat, then add the shrimp sauce and continue to stir-fry.
3. Before the shrimp sauce sticks, add water, the soup base, and kelp, and bring it to a boil, then add bean sprouts, noodles, and minced garlic.
4. When the noodles are cooked enough, spread the beaten egg evenly around, then add chopped green onions, chili peppers, and red peppers to complete the dish.
Pollock, Rich in Protein Dried pollock, also known as bugeo, is a high-protein, low-calorie food with low-fat content and rich in collagen and protein. This nutritious bugeo is good for muscle enhancement and helpful for dieting as a protein food. In addition, bugeo contains amino acids that help muscle formation and prevent muscle loss, thereby protecting muscles. A study conducted on 19 women over 65, whose muscle mass decreased by 1-2%, showed that the muscle mass increased after consuming pollock protein daily for three months without actual exercise. While chicken breast contains 23g of protein per 100g, bugeo contains 61.7g per 100g.
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