Soak the dried pollack in cold water for 10-15 minutes until it is softened but still firm. Gently squeeze out any excess water from the dried pollack. Remove any remaining bones or tough skin.
2
In a mixing bowl, combine the gochujang, gochugaru, soy sauce, minced garlic, grated ginger, rice syrup, sesame oil, mirin, and black pepper. Mix thoroughly to create a smooth marinade. Add 5 grams of sesame seeds to the marinade and stir.
3
Generously coat both sides of the rehydrated dried pollack with the prepared marinade. Ensure the dried pollack is evenly covered. Let the dried pollack marinate for at least 15 minutes to absorb the flavors.
