Soft and Chewy Dried Pollack Stir-fry

Prepare 500ml of kelp broth by soaking 5g of kelp in 500ml of cold water for 8 hours, then mix in 4 tbsp of mirin. Add the dried pollack strips and soak for 15 minutes, flipping occasionally.

Cut the dried pollack strips diagonally, squeeze tightly by hand to remove excess moisture, and trim any remaining bones.

Add 2 tbsp of starch to the dried pollack and toss well to coat.

Heat avocado oil or cooking oil in a pan, add the starch-coated pollack, and stir-fry over medium heat until the outside is crispy and the inside is moist.

Make the sauce by mixing 1 tbsp gochujang, 1 tbsp red chili powder, 1 tbsp minced garlic, 1 tbsp sugar, 1 tbsp soy sauce, 1 tbsp anchovy fish sauce, 1 tbsp green plum extract, 3 tbsp rice syrup, and 2 tbsp of the reserved kelp broth.

Add the sauce to a pan, bring to a boil, and turn off the heat.

Once the sauce has cooled slightly, add the stir-fried pollack and toss to coat.

Add 1 tbsp of mayonnaise and 1 tbsp of perilla oil, then toss evenly to finish.