1
Cut a piece of kelp and add it to 1 cup of water to make kelp broth.
Seasoned Dried Pollack Strips
A Korean restaurant-style seasoned dried pollack strip recipe that is soft, chewy, and not tough.
KoreanSide Dish
📝 11 steps
What You'll Need
Dried pollack strips150g
Cooking wine4 tbsp
Sugar1 tbsp
Potato starch4 tbsp
Kelp broth1 cup
Gochujang4 tbsp
Red chili powder2 tbsp
Soy sauce2 tbsp
Plum extract2 tbsp
Starch syrup4 tbsp
Sesame seedsA little
Sesame oilA little
Cooking oil2 tbsp
Instructions
2
Cut 150g of dried pollack strips into bite-sized pieces.
3
Add half a cup of kelp broth to the prepared dried pollack strips and coat them evenly.
4
Add 4 tbsp of cooking wine to remove any fishy smell from the dried pollack and mix well.
5
Add 1 tbsp of sugar and mix.
6
Add 4 tbsp of potato starch. This process is the secret to making the dried pollack crispy on the outside and moist on the inside.
7
Add 2 tbsp of cooking oil to a heated frying pan, add the prepared dried pollack strips, and stir-fry over medium heat.
8
Set the stir-fried dried pollack aside to cool.
9
Pour the remaining kelp broth into the pan, add 2 tbsp of red chili powder, 4 tbsp of gochujang, 2 tbsp of plum extract, and 2 tbsp of soy sauce, and simmer.
10
Turn off the heat for the simmered sauce, add the cooled dried pollack strips, and mix thoroughly.
11
Finish by adding sesame seeds and sesame oil.