1
Place the dried pollack strips in a bowl with a strainer, quickly dip them in water, then squeeze out the excess moisture.
Dried Pollack Salad (Bugeo-muchim)
A popular restaurant-style spicy and sweet dried pollack salad recipe, tenderized with pear juice.
KoreanSide Dish
📝 7 steps
What You'll Need
Dried pollack strips180g
Pear1/2 piece
Brewed soy sauce1T
Gochujang (red chili paste)4 tbsp
Red chili powder2 tbsp
Plum extract1 tbsp
Oligosaccharide3T
Minced garlic1 tbsp
Cheongyang chili pepper2 pieces
Green onion1 white part
Sesame oil1 tbsp
Whole sesame seedsAppropriate amount
Instructions
2
Blend half a pear in a blender, strain it to get the juice, and toss the pollack strips with the pear juice and 1T of brewed soy sauce to season.
3
Slice the Cheongyang chili peppers in half lengthwise, then slice them again and chop finely; slice the white part of the green onion as well.
4
Use only the white part of the green onion and slice it thinly.
5
Combine the gochujang, red chili powder, plum extract, oligosaccharide, minced garlic, and brewed soy sauce in a separate bowl to make the sauce.
6
Add the prepared sauce, chopped Cheongyang chili peppers, and green onion to the seasoned pollack strips and mix well.
7
Finally, add the sesame oil and whole sesame seeds, mix one last time, and finish the dish.