1
Cut the ends of the pollock skin with scissors into large, bite-sized pieces.
Stir-fried Pollock Skin
A stir-fried pollock skin recipe where collagen-rich pollock skin is stir-fried until crispy and then tossed in a sweet and spicy sauce.
KoreanSide Dish
📝 9 steps
What You'll Need
Pollock skinAppropriate amount
Cooking oilAppropriate amount
Chili pepperAppropriate amount
Sesame seedsAppropriate amount
Sesame oilAppropriate amount
Starch syrupAppropriate amount
Pear juiceAppropriate amount
Jin-ganjang (soy sauce)3 tbsp
Gochujang (red chili paste)1 tbsp
Ginger syrupA little
Garlic1 tbsp
Instructions
2
Wash the pollock skin thoroughly using cold water.
3
Place the washed pollock skin on a paper towel and pat dry to remove moisture.
4
Put the prepared pollock skin in a frying pan, turn on the heat, and dry it slightly over high heat to remove any remaining moisture.
5
In a bowl, mix pear juice, 3 tbsp of Jin-ganjang, 1 tbsp of Gochujang, a little ginger syrup, 1 tbsp of garlic, and starch syrup to make the sauce.
6
Turn on the heat in the frying pan and boil the sauce over high heat, stirring evenly.
7
When the sauce boils, the bubbles become small, and the moisture evaporates, reduce the heat to low.
8
Add the dried pollock skin to the frying pan and stir-fry with the sauce until it is chewy and evenly coated.
9
Add the sliced chili pepper, sesame seeds, and a little sesame oil, and stir-fry to finish.