Pan Seared Dried Pollock (Korean Bugeo Gui)

Pan Seared Korean Dried Pollock (Bugeo Gui)

Bugeo is a great food to have in your pantry/freezer because you can make soups and side dishes out of it at any time. Since bugeo is dried, there’s no need to defrost. And a great thing about this dish is that you can freeze the marinated bugeo pieces in advance and just pan sear them almost instantly.
Course Seafood
Cuisine Korean
Keyword dried seafood, freezer recipe, make ahead
KoreanCategory Gui (구이)
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 12 servings
Calories 106 kcal
Author JinJoo Lee


  • 2 dried pollock (bugeo) (1 = 100g)
  • 2-3 cloves garlic (thinly sliced, optional)
  • 2-3 Tbs sesame oil (for frying)

Soy sauce marinade (maybe more than you need)

  • 6 Tbs soy sauce
  • 4 Tbs mirin or rice wine
  • 4 Tbs sugar
  • 2 Tbs honey
  • 1 Tbs sesame oil
  • 2 Tbs minced garlic
  • 1/2 tsp ground black pepper
  • 1 Tbs toasted sesame seeds
  • 3 Tbs chopped green onion


  1. Reconstitute the dried pollock by soaking in cold water for 10 minutes or so until it becomes soft and spongy.
  2. In the mean time, prepare the marinade by adding all the ingredients listed above. It is hard to measure the exact amount needed since the sizes of the fishes are all different. The amount I have here is a rough estimate and you should always use less to start and then add more after you taste it. 

  3. When the dried pollock has become soft and fully hydrated, take it out of the water and squeeze lightly to get rid of any excess water. Cut the pollock into 2 inch wide pieces. Spoon the sauce over each piece. I would spread about 1.5 to 2 tsp of the marinade for each piece measuring approx. 2 x 2 in. You can stack them as you go. The best way is to cook a piece and taste it first and then adjust the amount.

  4. At this point, you can freeze some of the bugeo pieces for later. Whenever you need it, just take them out and pan fry them. The taste does not change at all. 
  5. Heat a frying pan on medium high heat with 1 to 1 1/2 Tbs of sesame oil. Sesame oil has a low burning point so watch the pan carefully to prevent burning. You can also mix 1/2 sesame oil and 1/2 canola oil to prevent burning. When the pan is nice and hot, sear the bugeo pieces for 3-4 minutes on each side until they are nicely browned. Lower the temperature to medium to medium low if the pan starts to smoke too much. There is nothing to really cook, you can eat the dried pollock as it is so no need to worry about not cooking it thoroughly. Just try to get a nice sear on both sides to get those wonderful caramelized tastes of soy sauce and sweet sugar and honey.
  6. Optionally, I fried some garlic slices in sesame oil in the same pan to add as a garnish on top of the fish. You can never go wrong with fried garlic!
  7. It keeps well in room temperature for a day or so, which means it can be a delicious healthy lunchbox (doshirak) or side dish (banchan) for both adults and kids. You can also keep any leftovers in the refrigerator and eat it cold or reheat it in the pan. 

Recipe Notes

Cooking time is for 1 batch that can fit the pan. If you're cooking the entire amount, you may need to do it in multiple batches. 

Nutrition Facts
Pan Seared Korean Dried Pollock (Bugeo Gui)
Amount Per Serving
Calories 106 Calories from Fat 36
% Daily Value*
Fat 4g6%
Cholesterol 1mg0%
Sodium 561mg24%
Potassium 24mg1%
Carbohydrates 10g3%
Sugar 9g10%
Protein 6g12%
Vitamin A 15IU0%
Vitamin C 0.8mg1%
Calcium 12mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.