Seasoned Dried Pollack

Fill a bowl with water, add the dried pollack, then immediately transfer to a strainer to remove impurities.

Cut the moistened dried pollack into bite-sized pieces using scissors.

Heat 2 tbsp of cooking oil in a pan over medium heat, add the pollack, and stir-fry lightly for 30 seconds.

Spread the stir-fried pollack out on a wide plate to cool down.

In a pan, add 1 tbsp cooking oil, 3 tbsp gochujang, 1 tbsp red chili powder, 1 tbsp soy sauce, 2 tbsp mirin, 1 tbsp green plum extract, 2 tbsp starch syrup, and the starch water mixture (1 tbsp starch + 6 tbsp pollack broth).

Boil the sauce until it thickens.

Once the sauce boils, turn off the heat, add the cooled pollack and 1 tbsp sesame oil, toss evenly, and sprinkle with sesame seeds to finish.