1
Cut the dried pollack strips into bite-sized pieces (about two finger joints long) using scissors.
Stir-fried Garlic Scapes and Dried Pollack
A recipe for chewy and delicious stir-fried garlic scapes and dried pollack, just like a side dish from a traditional Korean restaurant.
KoreanSide Dish
⏱️ 1 min total📝 12 steps
What You'll Need
Dried pollack (bukeo) strips100g
Garlic scapes300g
Whole garlic cloves10 cloves
Jin (brewed) soy sauce1 tbsp
Cooking wine (mirin)3 tbsp
Maesil-cheong (green plum syrup)2 tbsp
Starch syrup2 tbsp
Red chili powder1 tbsp
Gochujang (red chili paste)2 tbsp
Tuna liquid seasoning0.5 tbsp
Black peppera pinch
Instructions
2
Briefly rinse the cut dried pollack in water, then squeeze out the excess moisture and set aside.
3
Cut the garlic scapes into sizes that can be easily eaten with the dried pollack.
4
Prepare the whole garlic cloves to be added along with the garlic scapes and dried pollack.
5
In a bowl, mix the jin soy sauce, cooking wine, maesil-cheong, red chili powder, gochujang, black pepper, tuna liquid seasoning, and starch syrup to make the sauce.
6
Add starch to the prepared dried pollack and mix lightly to coat evenly.
7
Drizzle a little cooking oil in a pan, add the starch-coated dried pollack, and stir-fry lightly.
⏱️ 1m 0s8
Remove the stir-fried dried pollack from the pan and set aside for a moment.
9
Pour the prepared sauce into the pan, then add the garlic scapes and whole garlic cloves.
10
Simmer the sauce over low heat so that the garlic scapes and sauce are well combined.
11
Add the previously stir-fried dried pollack back into the pan and mix with the sauce.
12
Finish by drizzling a swirl of sesame oil and sprinkling with sesame seeds.