1
Cut the dried pollack into thirds using scissors.
Dried Pollack Jangajji (Pickled Dried Pollack)
How to make Dried Pollack Jangajji, a rice thief that can be stored for a long time.
KoreanSide Dish
📝 12 steps
What You'll Need
Dried pollack strips2 bags (400g)
Soju1 cup (200mL)
Red chili powder1/2 cup
Jin soy sauce1/3 cup (70mL)
Onion extract1/2 cup
Rice syrup1 cup
Gochujang600g
Instructions
2
Place the cut dried pollack in a pan and cover it.
3
Sprinkle 1 cup (200mL) of soju evenly over the dried pollack, mix, and let it sit for a while.
4
Place 600g of gochujang in a mixing bowl.
5
Add 1/2 cup of red chili powder to the gochujang.
6
Add 1/3 cup of jin soy sauce.
7
Add 1/2 cup of onion extract.
8
Add approximately 1 cup of rice syrup.
9
Mix the seasoning ingredients evenly.
10
Add the soju-marinated dried pollack to the sauce and coat it well.
11
Place the mixed dried pollack jangajji into a container and press down firmly to prevent air from entering.
12
Let it ferment for 1 month.