Crispy Dried Pollack and Cucumber Stir-Fry
Crispy Dried Pollack and Cucumber Stir-Fry
Simple Side Dish! The Golden Recipe for a Crispy Dried Pollack and Cucumber Stir-Fry
My husband requested this unique dried pollack and cucumber dish, so I decided to make it! It’s a real meal enhancer.
Main Ingredients- 70-100g Dried Pollack (processed), about 2.5-3.5 oz
- 1 medium Cucumber
Cooking Instructions
Step 1
Wash the cucumber thoroughly, trim off the ends, and slice it thinly on an angle (about 0.5 cm or 1/4 inch thick).
Step 2
Place the sliced cucumbers in a bowl and sprinkle with 1 tsp of coarse sea salt. Mix well and let them sit for about 10 minutes to pickle. This step draws out excess water and makes the cucumbers extra crunchy. After pickling, rinse the cucumbers lightly under cold water and squeeze out as much moisture as possible.
Step 3
In a separate bowl, soak the dried pollack strips in lukewarm water for about 5 minutes until softened. Once rehydrated, squeeze out all the excess water firmly by hand. Heat 2 Tbsp of sesame oil in a pan over medium-low heat.
Step 4
Add the squeezed dried pollack to the pan and stir-fry gently for a minute or two, being careful not to burn it. Cook until the pollack softens slightly and becomes fragrant. Avoid overcooking, as it can become tough.
Step 5
Transfer the stir-fried pollack to a mixing bowl. Add all the seasoning ingredients: 2 Tbsp gochujang, 1 Tbsp soy sauce, 2 Tbsp gochugaru, 2 Tbsp sugar, 3 Tbsp vinegar, 1 Tbsp corn syrup, 2 Tbsp sesame oil, and 1 Tbsp minced garlic. Whisk everything together until well combined.
Step 6
Add the prepped, squeezed cucumber slices and a pinch of toasted sesame seeds to the bowl with the pollack and seasoning. Gently mix everything together with your hands, ensuring the pollack and cucumber are evenly coated with the sauce. This dish is meant to be mixed by hand for the best texture.
Step 7
Your delicious Dried Pollack and Cucumber Stir-Fry is ready! It can be enjoyed immediately or chilled in the refrigerator for a refreshing taste.
