In Korea, pollack (“명태=MyungTae) is a very common and popular fish for cooking. I want to introduce different types of pollack that Korean people use. Simply I will divide into 4 groups depending on how they were prepared for cooking. Fresh (생태=SaengTae), Frozen (동태=DongTae), Half Dried (코다리=KoDaRi), and Fully Dried (북어=BookEo). As you can see, each one has own name. KoDaRi is pictured. It is half dried pollack for side-dishes or stews. Since its half dried, the texture is different from fresh (or frozen) or fully dried ones. If I have a chance later, I will introduce other types of pollack and how you can use them for Korean cooking. 
- Use:
Side-dish or Stew- Storage:
Keep in the freezer.- Short Korean lesson: *^^*
UmMa (엄마) = Mom
ABba (아빠) = Dad
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