Chewy and Savory Stir-Fried Dried Pollack Threads Recipe
Chewy and Savory Stir-Fried Dried Pollack Threads Recipe
Delicious Side Dish Made with Dried Pollack Threads
Here’s a simple yet incredibly delicious recipe for stir-fried dried pollack threads! The chewy texture of the pollack combined with a sweet and spicy sauce creates a perfect side dish that everyone, young and old, will love. This recipe is guaranteed to reignite your appetite!^^♡
Main Ingredients- 1 handful dried pollack threads (approx. 50g)
Seasoning- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 2 Tbsp oligo syrup (or corn syrup)
- 1 Tbsp perilla oil (for seasoning pollack)
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- A pinch of sesame seeds (for garnish)
- 1 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp soy sauce
- 1 Tbsp mirin (rice wine)
- 2 Tbsp oligo syrup (or corn syrup)
- 1 Tbsp perilla oil (for seasoning pollack)
- 1 Tbsp minced garlic
- 2 Tbsp chopped green onion
- A pinch of sesame seeds (for garnish)
Cooking Instructions
Step 1
To make the dried pollack threads softer and better absorb the seasoning, quickly dip them in lukewarm water for about 10 seconds, then immediately take them out and squeeze out the excess water thoroughly. This step ensures a pleasant chewy texture and allows the flavors to meld beautifully.
Step 2
Once the water is squeezed out, trim the dried pollack threads into bite-sized pieces. If they are long, cut them into 2-3 segments. It’s also important to remove any tough, protruding bones to ensure a comfortable eating experience. Check carefully for any sharp bits.
Step 3
Place the prepared dried pollack threads in a bowl and add 1 tablespoon of perilla oil. Gently massage and mix the threads with your hands to coat them evenly. This initial coating with perilla oil helps to prevent the pollack from becoming too dry and adds a lovely nutty aroma, making it more receptive to the main sauce.
Step 4
In a separate bowl, combine 1 tablespoon of gochujang, 1 tablespoon of gochugaru, 1 tablespoon of soy sauce, 1 tablespoon of mirin, 2 tablespoons of oligo syrup, 1 tablespoon of minced garlic, and 2 tablespoons of chopped green onion. Whisk these ingredients together thoroughly until you have a smooth, well-mixed sauce. The oligo syrup will add a nice sheen and sweetness.
Step 5
Add the prepared sauce to the perilla oil-coated dried pollack threads. Gently mix and knead with your hands, ensuring that every strand is coated evenly with the sauce. Work it in gently so the sauce penetrates the threads.
Step 6
Heat 1 tablespoon of perilla oil in a non-stick frying pan over low heat. Add the sauced dried pollack threads to the pan. It is crucial to maintain low heat to prevent burning. Stir gently with chopsticks or a spatula, continuously moving the threads as they cook. Stir-fry for about 3-5 minutes, or until the threads are lightly golden and the sauce has thickened slightly.
Step 7
Finally, sprinkle a generous amount of sesame seeds over the stir-fried pollack threads for an extra burst of flavor and aroma. The dish is ready! It tastes even better once it has cooled slightly. Enjoy this delicious dried pollack side dish with your rice or as a savory snack with a cold drink!^^
