1
Trim long pieces of yellow pollack, tear thick ones, wash lightly in water, and squeeze out the moisture.
Seasoned Dried Yellow Pollack (Hwangtae-chae-muchim)
A nutritious, simple, and savory seasoned dried yellow pollack recipe.
KoreanSide Dish
📝 8 steps
What You'll Need
Dried yellow pollack strips50g
Dry glutinous rice flour4 tbsp
Chives20g
Cooking wine2 tbsp
Cooking oil1 tbsp
Grain syrup1 tbsp
Sesame oil1 tsp
Whole sesame seedsA little
Gochujang (red chili paste)2 tbsp
Red chili powder1 tbsp
Instructions
2
Evenly moisten the prepared yellow pollack with cooking wine, clear rice wine, or soju.
3
Toss the yellow pollack with about two tablespoons of dry glutinous rice flour until evenly coated.
4
Sort the chives, remove any thick ones, and cut them into 4cm lengths.
5
In a bowl, mix gochujang, red chili powder, soy sauce, cooking wine, and minced garlic to make the sauce.
6
Heat cooking oil in a pan, stir-fry the yellow pollack coated in glutinous rice flour, then remove from the pan.
7
Add the sauce, yellow pollack, and chives to the pan and mix lightly.
8
Add the grain syrup, sesame oil, and whole sesame seeds, mix evenly, and finish.