Crispy Dried Pollack Jerky ‘Gangjeong’: A Perfect Recipe for Snacks and Side Dishes
Crispy Dried Pollack Jerky ‘Gangjeong’: A Perfect Recipe for Snacks and Side Dishes
A Special Treat! Crispy and Delicious Dried Pollack Jerky ‘Gangjeong’
Give your leftover dried pollack jerky a new life! This crispy outside and chewy inside dried pollack jerky ‘gangjeong’ is not only a fantastic snack to pair with drinks but also a delightful side dish for children. The spicy and sweet sauce enhances the savory flavor of the pollack, making it irresistible.
Main Ingredients- 100g Dried Pollack Jerky
- 5 Tbsp Cornstarch (for coating)
Sauce Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- 3 Tbsp Oligodang (corn syrup) (sweetness can be adjusted)
- 1/2 Tbsp Oyster Sauce
- 50ml Water
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce
- 3 Tbsp Oligodang (corn syrup) (sweetness can be adjusted)
- 1/2 Tbsp Oyster Sauce
- 50ml Water
Cooking Instructions
Step 1
First, lightly dampen the dried pollack jerky with water to soften its tough texture. Be careful not to soak it for too long, or it will fall apart. Squeeze out the excess water firmly with your hands. Then, use scissors or a knife to cut it into bite-sized pieces (about 3-4 cm). At this stage, meticulously remove any hard bones remaining in the pollack for a more pleasant eating experience.
Step 2
Prepare a disposable plastic bag or a zip-top bag. Place all the prepared dried pollack jerky into the bag.
Step 3
Sprinkle 5 tablespoons of cornstarch evenly over the dried pollack jerky. Then, seal the bag tightly and shake it to ensure the cornstarch coats the pollack evenly. A thin coating of batter will result in a crispier texture.
Step 4
Heat a generous amount of cooking oil in a frying pan or wok over medium heat. Once the oil is adequately hot (a small piece of coated pollack should sizzle and float immediately), carefully add the cornstarch-coated pollack pieces one by one. Avoid overcrowding the pan, as this can cause them to stick together or lower the oil temperature.
Step 5
Fry the dried pollack jerky, flipping occasionally, until it is golden brown and crispy. This may take about 3-5 minutes. Once fried, transfer the pollack to a sieve lined with paper towels to drain excess oil. This step helps maintain its crispiness.
Step 6
Prepare another pan and add all the sauce ingredients for the ‘gangjeong’: 2 Tbsp Gochujang, 1 Tbsp Gochugaru, 1 Tbsp Minced Garlic, 1 Tbsp Soy Sauce, 3 Tbsp Oligodang, 1/2 Tbsp Oyster Sauce, and 50ml Water.
Step 7
Place the pan with the sauce ingredients over low heat. Stir continuously with a spatula as it simmers. Cook until the sauce thickens to a syrupy consistency. It’s crucial to keep stirring to prevent burning. Once the desired consistency is reached, turn off the heat.
Step 8
Add all the fried dried pollack jerky to the thickened sauce.
Step 9
Gently toss the pollack to coat it evenly with the sauce. Your delicious dried pollack jerky ‘gangjeong’ is now ready! It’s wonderful served immediately while warm, or chilled as a delightful snack.
