Soft Stir-Fried Dried Pollock Jerky
Soft Stir-Fried Dried Pollock Jerky
How to Make Soft and Delicious Stir-Fried Dried Pollock Jerky: A Golden Recipe
This recipe will guide you through making delicious stir-fried dried pollock jerky (Myeongyeopchae Bokkeum) easily at home, which can sometimes feel tricky to get right. The key secret to a perfect Myeongyeopchae Bokkeum is ‘speed’! By stir-frying quickly and then cooling it down fast, you can achieve a wonderfully soft and flavorful dried pollock jerky that’s tender on the inside with a slight crispness. Enjoy this recipe where each strand separates perfectly and easily!
Main Ingredients- Dried Pollock Jerky (Myeongyeopchae) 200g
- Cooking Oil 2 Tbsp
Seasoning Ingredients- Soy Sauce 1 Tbsp
- Cooking Wine (Mirin or Cheongju) 1 Tbsp
- Oligosaccharide 1.5 Tbsp (adjust sweetness to taste)
- Mayonnaise 1 Tbsp
- Black Pepper, a pinch
- Sesame Seeds, appropriate amount
- Soy Sauce 1 Tbsp
- Cooking Wine (Mirin or Cheongju) 1 Tbsp
- Oligosaccharide 1.5 Tbsp (adjust sweetness to taste)
- Mayonnaise 1 Tbsp
- Black Pepper, a pinch
- Sesame Seeds, appropriate amount
Cooking Instructions
Step 1
First, prepare your store-bought seasoned dried pollock jerky, often called ‘Myeongyeopchae’. It usually comes in a clump.
Step 2
Gently tear the clumped Myeongyeopchae into strands. You can also cut it into pieces about finger-length (approx. 5-7cm) first, then tear them apart. Don’t cut them too small, as they will shrink when cooked. The order of cutting or tearing doesn’t matter much as everything will be mixed.
Step 3
⭐Important Note⭐ Myeongyeopchae can become mushy if it gets wet, so absolutely do not wash, steam, or rinse it. Use it as is.
Step 4
The key to a great Myeongyeopchae Bokkeum is quick cooking. Therefore, it’s best to prepare all the seasonings in advance. In a small bowl, combine 1 Tbsp soy sauce, 1 Tbsp cooking wine, 1 Tbsp mayonnaise, and 1.5 Tbsp oligosaccharide. Add a pinch of black pepper and mix well. Taste the mixture and adjust the sweetness by adding more or less oligosaccharide to your liking.
Step 5
Place all the prepared Myeongyeopchae into a wide pan. Drizzle 2 Tbsp of cooking oil over it. Use your hands or a utensil to evenly coat the jerky with oil. Using a wide pan will help ensure even cooking. Employing two spatulas or chopsticks can make the stir-frying process much easier.
Step 6
Now, turn the heat to medium-low and begin to stir-fry. Be careful not to overcook. If the jerky starts to turn golden brown, it might become hard once cooled. Cook just until the initially stiff and long strands of pollock jerky become slightly limp and tender. The goal is tenderness, not browning.
Step 7
During stir-frying, listen for a gentle ‘tak-tak’ sound. The jerky is ready when the long, stiff strands begin to soften, loosen, and curve slightly, losing their rigidity. This stage is crucial for achieving a soft texture rather than a hard one. Focus on achieving tenderness, not golden color.
Step 8
Once the Myeongyeopchae has reached the desired tender consistency, push the jerky to one side of the pan. Pour the pre-mixed seasoning sauce into the empty space in the center. As soon as the sauce starts to bubble, turn off the heat. Quickly toss the jerky and the sauce together until well combined.
Step 9
After mixing with the sauce, immediately remove the pan from the heat source. This prevents residual heat from further cooking and hardening the jerky. Spread the bokkeum out on a plate or baking sheet to cool completely. Sprinkle sesame seeds over it while it’s still warm but cooling for added flavor and aroma. This completes your delicious dish!
Step 10
Once completely cooled, transfer the Myeongyeopchae Bokkeum to an airtight container for storage. If you use clean, dry utensils each time you take some out, it can be stored at room temperature (around 20-25°C or 68-77°F) for about a week without spoiling. Refrigeration is not necessary, so you can enjoy it at your convenience.
Step 11
This Myeongyeopchae Bokkeum offers a distinctly different texture and taste compared to the common Jinmi-chae (another type of dried seafood jerky) stir-fry. It’s not too salty and doesn’t leave residue on your fingers, making it perfect for snacking. It’s a great side dish for rice but also an absolutely fantastic accompaniment to a cold beer!
Step 12
Even after some time, it remains soft and doesn’t harden. Each bite is as tender and easy to eat as the first, with strands that separate effortlessly.
