Seasoned Dried Pollack Strips

Soak the dried pollack in water for 10 to 20 seconds, then place it on a cutting board and cut it into bite-sized 3-4cm pieces with scissors.

Place the cut pollack in a bowl and pound it with a tool like a hammer or pestle to make it soft.

Add a pinch of salt and black pepper to the pollack and let it sit for about 5 to 10 minutes to absorb the flavor.

Chop the almonds, then add 2.5 pinches of salt and 1 tbsp of olive oil to marinate for 10 minutes.

Slice the onion, add olive oil to a pan, and stir-fry over medium-high heat until caramelized.

Add 100g of water to the pan, scrape up the onion bits from the bottom, stir-fry gently for 3 minutes, then turn off the heat and let it cool.

Turn the heat back on and stir-fry the pollack for about 1 minute to toast it.

Add the sliced garlic and marinated almonds to the pollack and stir-fry together.

Turn off the heat, drizzle with a tablespoon of sesame oil to coat everything, and transfer to a bowl.

Blend the red chili powder, honey, soy sauce, garlic, ginger, chives, and lemon juice in a blender to make the sauce.

Pour the sauce over the pollack and onion mixture and let it sit for 10 minutes to allow the sauce to penetrate.