1
Soak the dried pollack strips in cold water for about 10 minutes to rehydrate.
⏱️ 10m 0s
Stir-fried Dried Pollack
A recipe for stir-fried dried pollack that boasts a chewy, sweet, and spicy flavor.
KoreanSide Dish
⏱️ 10 min total📝 7 steps
What You'll Need
Dried pollack strips1 unit (50g)
Potato starch1 tbsp
Cooking oilas needed
Gochujang (red chili paste)2 tbsp
Jin-ganjang (soy sauce)1 tbsp
Cooking wine2 tbsp
Starch syrup2 tbsp
Minced garlic1 tbsp
Minced Cheongyang chili pepper1/2
Pollack soaking water1/2 cup
Sesame oil1 tbsp
Red chili powder1 tbsp
Plum extract1 tbsp
Sesame seedsa little
Instructions
2
Squeeze the water out of the rehydrated pollack and trim by removing the tail, head, and bones.
3
Add 1 tbsp of potato starch to the trimmed pollack and toss well to coat.
4
Heat 1 tbsp of cooking oil in a pan, add the pollack over low heat, stir-fry until firm, then transfer to a plate.
5
Add gochujang, soy sauce, cooking wine, starch syrup, minced garlic, red chili powder, soy sauce, and plum extract to the pan and stir-fry.
6
Once the sauce boils, add the pollack soaking water and bring to a boil again.
7
Turn off the heat, add the stir-fried pollack, minced Cheongyang chili pepper, sesame oil, and sesame seeds, and toss evenly to finish.
⏱️ 0m 20s