1
Check the prepared dried pollack strips for any remaining bones, remove them cleanly with scissors, and cut long strips into bite-sized pieces.
Seasoned Dried Pollack Strips
A moist and delicious recipe for seasoned dried pollack strips that is popular during the Chuseok holiday.
KoreanSide Dish
⏱️ 2 min total📝 7 steps
What You'll Need
Dried pollack strips210g
Cheongyang chili pepper3
Mirin10 tbsp (7 tbsp for seasoning the pollack, 3 tbsp for the sauce)
Dark soy sauce2 tbsp
Gochujang (red chili paste)3 tbsp
Minced garlic1 tbsp
Ginger syrup1 tbsp
Plum extract2 tbsp
Honey3 tbsp
Roasted sesame seedsas needed
Instructions
2
Place the prepared pollack in a bowl, add 7 tbsp of mirin, and massage it evenly so the dry pollack becomes moist.
3
Place the 3 Cheongyang chili peppers on a cutting board and mince them finely with a knife.
4
In a microwave-safe bowl, combine 2 tbsp dark soy sauce, 3 tbsp mirin, 3 tbsp gochujang, 1 tbsp minced garlic, 1 tbsp ginger syrup, 2 tbsp plum extract, and 3 tbsp honey; cover and microwave for 2 minutes.
⏱️ 2m 0s5
Place the moistened pollack on a large plate or tray and add the minced Cheongyang chili peppers.
6
Pour the heated sauce from the microwave over the pollack and mix evenly using a spoon.
7
Finish by sprinkling with roasted sesame seeds.