Chewy and Savory Stir-Fried Dried Pollack (Hwangtaechai Bokkeum)
Delicious Hwangtaechai Bokkeum with Rich Flavors as You Chew
Introducing Hwangtaechai Bokkeum, a versatile dish that’s perfect as a side dish or a fantastic accompaniment to drinks. The chewy texture of the dried pollack, combined with its increasingly savory flavor as you chew, is exquisite. It’s also packed with protein, making it a nutritious side for growing children. If you make it slightly saltier, it becomes an absolute rice thief!
Ingredients
- Dried Pollack (Hwangtaechae) 50g
- Mirin 2 Tbsp
- Cooking Oil 1 Tbsp
- Minced Garlic 1 tsp
- Onion 1/4 (thinly sliced)
- Red Chili Pepper 1 (diagonally sliced)
- Green Chili Pepper 1 (diagonally sliced)
- Soy Sauce 1-2 Tbsp
- Sugar 1 tsp
- Sesame Oil 1 Tbsp
- Toasted Sesame Seeds 1 tsp
Cooking Instructions
Step 1
Cut the dried pollack (hwangtaechae) into bite-sized pieces. Then, add 2 tablespoons of mirin and gently mix. Let it marinate for about 10 minutes. This step is very effective in softening the pollack and removing any fishy odor.
Step 2
Prepare the vegetables: thinly slice the onion and diagonally slice the red and green chili peppers after removing the seeds. Having the vegetables ready beforehand will make the cooking process smoother.
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium-low heat. Add the minced garlic and slowly sauté to release its aroma. Be careful not to burn the garlic; bringing out its fragrant scent is key.
Step 4
Once the fragrant garlic aroma rises, add the dried pollack, lightly squeezed to remove excess moisture. Stir-fry quickly so the oil and garlic coat the pollack. Handle gently to prevent it from breaking apart.
Step 5
Add the sliced onions to the pan with the pollack and stir-fry until the onions become translucent. The sweetness from the onions will further enhance the flavor of the dish.
Step 6
To introduce sweetness to the stir-fry, add 1 teaspoon of sugar. Stir and cook until the sugar is evenly distributed and coated on the pollack and onions. Ensure the sugar melts well into the ingredients.
Step 7
Now, pour 1-2 tablespoons of soy sauce along the edge of the pan. As the soy sauce slightly caramelizes at the bottom, stir well to evenly coat the pollack and onions with the savory flavor. Adjust the amount of soy sauce to your preference.
Step 8
Add the prepared red and green chili peppers and stir-fry briefly to incorporate their color and fresh flavor. Stir-frying on high heat for a short time is recommended so the peppers don’t become too soft.
Step 9
If you desire a glossier finish, consider adding a little corn syrup (oligosaccharide). Corn syrup adds a beautiful sheen and a subtle sweetness, enhancing the final taste. Mix well until the pollack looks shiny and appetizing.
Step 10
Finally, add 1 tablespoon of sesame oil and 1 teaspoon of toasted sesame seeds, and give it a final light toss. This will complete the Hwangtaechai Bokkeum, making it even more savory and flavorful. Turn off the heat to preserve the aroma of the sesame oil.
