Stir-fried Pollock Skin

Place 100g of pollock skin in a bowl and pour 600mL of rice-washed water to wash it.

Place the washed pollock skin on paper towels to remove moisture.

Add 3 tbsp of potato starch to the dried pollock skin and coat it evenly.

Cut 5 strands of chives in half and chop them finely.

Cut 1 Cheongyang chili pepper in a cross shape and mince it.

Cut 1 red chili pepper in a cross shape, remove the seeds, and mince it.

In a bowl, combine 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp plum extract, 1 tbsp sugar, 2 tbsp red chili powder, 2 tbsp gochujang, 2 tbsp starch syrup, 1/2 tbsp minced ginger, 1 tbsp minced garlic, and the minced Cheongyang chili to make the sauce.

Add cooking oil to a pan, and once sufficiently heated, add the pollock skin in batches and fry until curled.

Add the prepared sauce to the pan and reduce to low heat to simmer.

Once the sauce boils, add the fried pollock skin and the minced red chili pepper, and mix evenly over low heat.

Add half a tablespoon of sesame oil and the chopped chives, then turn off the heat and mix lightly to finish.