Clean the pollock by removing fins and scales using a knife or scissors.

Pat the cleaned pollock dry using a kitchen towel.

Place the pollock in a pot with the skin side down to prevent the flesh from breaking.

Add the seasoning ingredients to the pot: 1.5 cups water, 8 tbsp rice wine, 12 tbsp cooking oil, 2 tbsp minced garlic, 8 tbsp corn syrup, 12 tbsp soy sauce, 5 tbsp chili powder, 1 tbsp sugar, and a pinch of black pepper. Cover and cook on high heat for 10 minutes.

After 10 minutes, add the remaining 6 tbsp of corn syrup. Avoid stirring with a spoon.

Shake the pot gently to mix the ingredients and coat the pollock evenly.

Top the pollock with 2 chopped green chilies and 3 tbsp chopped green onion. Shake the pot gently to mix.