drying the fish during winter and allowing it to undergo natural freeze-thaw cycles. It is often boiled into a soup called hwangtae-haejang-guk (hangover soup). Rehydrated hwangtae can be grilled (usually with a gochujang-based marinade) as hwangtae-gui, simmered hwangtae-jjim or jorim, or added to hwangtae-juk (rice porridge). Jerky made from yellow Alaska pollock is called hwangtae-po. Nogari Nogari (), which is dried young Alaska pollock, is often served with a variety of dipping sauces as anju. Kodari Kodari (), which is the "nosed" variant, is made by gutting young Alaska pollock and half-drying them on ropes that are tied through their noses. It is often simmered with radish to make kodari-jorim. Roe Alaska pollock roe, generally referred to simply as pollock roe, is a popular culinary ingredient in Japan, Korea, and Russia. In Korea, the roe is traditionally called myeongnan () and the salted roe is called myeongnan-jeot (). The roe was introduced to Japan after World War II, and is called mentaiko () in Japanese. The milder, less spicy version is called tarako () in Japanese. In Russia, Alaska pollock roe is sold as a canned product suspended in oil, which gives it a soft paste-like consistency. References Korean seafood Fish as food Seafood Cod dishes