Crispy and Delicious Stir-Fried Dried Pollock Skin Recipe
Crispy and Delicious Stir-Fried Dried Pollock Skin Recipe
How to Make Delicious Stir-Fried Dried Pollock Skin at Home: A Harmony of Tenderness and Crispiness
I’ve made the nostalgic side dish, stir-fried dried pollock skin, which my mother used to make often when I was young. Back then, food wasn’t as abundant, so fishy-smelling dried seafood dishes, which my mother liked, were frequent on our table. I’ve recreated that exact taste to bring you a stir-fried dried pollock skin that’s perfect as a side dish for rice or even for lunchboxes. I’ll share detailed instructions from preparation to the secret seasoning!
Main Ingredients- 150g Prepared Dried Pollock Skin
- 1 stalk Green Onion (Scallion)
- 1 Cheongyang Pepper (Korean chili pepper)
- 2 Tbsp Cooking Oil
Seasoning Sauce- 5 Tbsp Soy Sauce
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 2 Tbsp Oligodang (Corn syrup)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
- 5 Tbsp Soy Sauce
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Sugar
- 2 Tbsp Oligodang (Corn syrup)
- 1 Tbsp Minced Garlic
- 2 Tbsp Sesame Oil
- 2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, use scissors to carefully trim off the hard fins and tail bones from the dried pollock skin. This step helps to make the texture tender when stir-fried.
Step 2
Don’t discard the trimmed fins and tail parts! Place them in a zip-top bag and freeze them. They’ll become a very useful ingredient for adding a deep flavor to broths later on.
Step 3
After removing the fins, bones, and tail, cut the dried pollock skin into 4-5cm pieces with scissors for easy eating. If they are too long, they can be inconvenient to eat, so cutting them into appropriate sizes is recommended.
Step 4
Rinse the prepared dried pollock skin lightly under cold water to remove any impurities, then drain thoroughly in a colander. If there’s remaining moisture, it can splatter or make the dish soggy when stir-fried.
Step 5
Finely chop one stalk of green onion. Also, remove the seeds from one Cheongyang pepper and chop it finely. If you prefer spicier food, feel free to adjust the amount of Cheongyang pepper.
Step 6
Now it’s time to make the delicious seasoning sauce. In a bowl, combine 5 Tbsp soy sauce, 4 Tbsp gochugaru, 2 Tbsp sugar, 2 Tbsp oligodang, and 1 Tbsp minced garlic. Mix them well. Sugar and oligodang help to neutralize any fishy taste and add a nice sheen to the pollock skin.
Step 7
Prepare a wide pan or a wok and add about 2 Tbsp of cooking oil. Heat the oil over medium heat until it’s hot. Once the oil is sufficiently heated, add the prepared dried pollock skin and stir-fry it, being careful not to burn it. Stir-frying until the skin turns translucent and slightly golden will enhance its nutty flavor.
Step 8
Once the dried pollock skin is somewhat stir-fried, add all the pre-made seasoning sauce and continue to stir-fry together. It’s important to mix well so that the sauce evenly coats the pollock skin.
Step 9
Continue to stir-fry for another 2-3 minutes, allowing the sauce to be absorbed well by the pollock skin. Then, reduce the heat slightly and drizzle in 1 Tbsp of sesame oil to add aroma. You can also add the chopped green onion and Cheongyang pepper at this stage for extra fragrance.
Step 10
Finally, generously sprinkle in 2 Tbsp of toasted sesame seeds for added nuttiness and stir-fry lightly a couple more times. Your delicious stir-fried dried pollock skin is now ready! Let it cool slightly before serving.
