Gently rinse 100g Dried Pollock (Hwangtae) under cold water. Soak the Hwangtae in cold water for 10-15 minutes until softened but not mushy. Squeeze out excess water thoroughly and shred the Hwangtae into bite-sized pieces along its grain.
2
In a bowl, combine 40g Gochujang, 8g Gochugaru, 15g Soy Sauce, 10g Minced Garlic, 10g Sesame Oil, and 10g Sugar. Add the shredded Hwangtae and mix well, ensuring all pieces are coated. Set aside to marinate for at least 15 minutes.
3
Rinse 300g Short-grain Rice until water runs clear. Cook the Short-grain Rice according to package instructions or in a rice cooker.
