Spicy and Sweet Dried Pollack and Bean Sprout Stir-fry: A Crunchy and Chewy Side Dish for Rice
Spicy and Sweet Dried Pollack and Bean Sprout Stir-fry: A Crunchy and Chewy Side Dish for Rice
Dried Pollack and Bean Sprout Stir-fry
Perfect for when you have a loss of appetite! Introducing Dried Pollack and Bean Sprout Stir-fry, a magical side dish that makes you gobble up a bowl of rice with its crunchy bean sprouts and chewy dried pollack, all coated in a spicy and sweet sauce. It’s so easy to make, even beginner cooks can succeed!
Main Ingredients- 250g Bean Sprouts (about 1.5 handfuls)
- 1 handful Dried Pollack Strips (about 30-40g)
- 1/2 large Green Onion
- 1/2 Red Chili Pepper (for color and a hint of spiciness)
Seasoning Ingredients- 1 Tbsp Cooking Oil
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Anchovy Sauce (Fish sauce works too, but anchovy sauce is preferred)
- 1 Tbsp Minced Garlic
- 1/4 Tbsp Minced Ginger (Optional, but adds great flavor!)
- 1/2 Tbsp Chili Oil (Optional, adds richness and shine)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Cooking Oil
- 3 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Anchovy Sauce (Fish sauce works too, but anchovy sauce is preferred)
- 1 Tbsp Minced Garlic
- 1/4 Tbsp Minced Ginger (Optional, but adds great flavor!)
- 1/2 Tbsp Chili Oil (Optional, adds richness and shine)
- 1 Tbsp Gochugaru (Korean chili flakes, adjust to your spice preference)
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Rinse the fresh bean sprouts thoroughly under running water and drain them well. It’s important to remove as much water as possible, as excess moisture can make the stir-fry watery.
Step 2
Separate the white and green parts of the green onion. Remove the seeds from the red chili pepper, halve it lengthwise, and then slice it thinly on the diagonal. Slice the white parts of the green onion similarly, on the diagonal. Chop the remaining green parts of the green onion or slice them diagonally.
Step 3
Soak the tough dried pollack strips briefly in cold water to soften them. About 1-2 minutes should be enough. Squeeze out excess water and cut the softened pollack into bite-sized pieces, about 2cm long. Cutting them too long can make them awkward to eat.
Step 4
Heat cooking oil in a pan over medium-high heat. Add the prepared dried pollack strips and bean sprouts and stir-fry quickly for about 2 minutes. The key is to quickly remove any fishy smell from the pollack and to keep the bean sprouts crisp.
Step 5
Reduce the heat to medium. Add the seasoning ingredients: gochujang, anchovy sauce, minced garlic, and minced ginger. Stir well to coat the ingredients evenly with the sauce.
Step 6
Add the sliced red chili pepper and green onions. Drizzle in the chili oil. You can omit the chili oil if you don’t have it, but it adds a more appetizing color and flavor.
Step 7
Finally, add the gochugaru. Stir-fry over medium-low heat for another 2-3 minutes, ensuring everything is well combined with the sauce. Be careful not to overcook the bean sprouts until they become too limp.
Step 8
Just before turning off the heat, sprinkle generously with toasted sesame seeds for a nutty aroma and taste. Your delicious spicy and sweet Dried Pollack and Bean Sprout Stir-fry is ready! It’s also wonderful served over hot rice.
