1
Wash the dried pollack fillet under running water to let it absorb moisture, then wrap it in a damp cloth.
Pan-fried Dried Pollack with Glutinous Rice Flour
A recipe for dried pollack coated in glutinous rice flour for a crispy and chewy texture, finished with a sweet and spicy gochujang glaze.
KoreanSide Dish
📝 11 steps
What You'll Need
Dried pollack fillet1 piece (65~70g)
Glutinous rice flour1/2 cup
Soy sauce1 tsp
Sesame oil1 tsp
Sugar1/2 tsp
Black pepperA little
Gochujang2 tbsp
Red chili powder1 tsp
Onion juice1 tsp
Ginger juice1/2 tsp
Starch syrup1 tbsp
Garlic1 tsp
Sesame salt1 tsp
ScallionsA little
Sesame seedsA little
Instructions
2
Carefully remove the bones, thorns, and fins from the dried pollack fillet using scissors.
3
Make small incisions in the flesh of the dried pollack to prevent it from curling while cooking.
4
In a bowl, mix gochujang, red chili powder, onion juice, ginger juice, starch syrup, sugar, garlic, and sesame salt to make the gochujang sauce.
5
Evenly coat the prepared dried pollack fillet with a base seasoning mixture of soy sauce, sesame oil, sugar, and black pepper.
6
Coat the seasoned dried pollack fillet evenly on both sides with glutinous rice flour and press down firmly.
7
Heat a generous amount of oil in a frying pan and fry the glutinous rice flour-coated dried pollack, starting with the inner side down.
8
Flip the dried pollack once and fry the other side until golden brown.
9
Evenly spread the gochujang sauce over the fried dried pollack.
10
Lower the heat to prevent the sauce from burning and fry for a little longer until golden.
11
Finish by garnishing with chopped scallions and sesame seeds.