Spicy and Sweet Dried Pollack Jerky Stir-fry: Making a Perfect Side Dish
Spicy and Sweet Dried Pollack Jerky Stir-fry: Making a Perfect Side Dish
A Spicy, Sweet, and Savory Side Dish Made with Dried Pollack Jerky
Introducing a magical dried pollack jerky stir-fry recipe that will make you devour a bowl of rice when you have no appetite! This is a ‘rice thief’ side dish loved by everyone, young and old, with its chewy pollack jerky perfectly coated in a spicy, sweet, and savory sauce. It’s highly practical because it can be stored in the refrigerator for a long time once made. It’s also excellent as a dish for hosting guests or as a lunchbox side!
Main Ingredients- 1 handful dried pollack jerky (generous amount)
- 1 cheongyang chili pepper (add more if you like it spicy)
- 5 whole garlic cloves (sliced thinly or roughly minced)
- A little toasted sesame seeds (for a nutty flavor)
Seasoning- 2/3 Tbsp gochujang (base for spicy flavor)
- 1.5 Tbsp soy sauce (for umami and saltiness)
- 1.5 Tbsp oligosaccharide (for gloss and sweetness adjustment)
- 2/3 Tbsp gochujang (base for spicy flavor)
- 1.5 Tbsp soy sauce (for umami and saltiness)
- 1.5 Tbsp oligosaccharide (for gloss and sweetness adjustment)
Cooking Instructions
Step 1
First, let’s prepare the dried pollack jerky. Briefly soak the pollack jerky in cold water for about 2 minutes to soften it, then carefully remove any tough bones. After that, cut it into bite-sized pieces and squeeze out excess water. Finely chop the cheongyang chili pepper and roughly mince the whole garlic cloves. It’s important not to soak the pollack jerky in water for too long, as it will lose its delicious natural flavor, so only soak it for a short time before draining!
Step 2
Now, let’s start stir-frying! Heat a pan with a little cooking oil over medium heat. Add the minced garlic and stir-fry until fragrant over low heat. Stir-frying the garlic until it’s a light golden brown will eliminate any raw smell and enhance its flavor.
Step 3
Once the garlic starts to turn a light brown color, add the prepared dried pollack jerky to the pan.
Step 4
Continue to stir-fry the pollack jerky over medium-low heat until about half of its moisture has evaporated. Stir-frying it this way will make the jerky chewier and help it absorb the sauce better.
Step 5
When the pollack jerky is sufficiently stir-fried, turn off the heat temporarily. Push the stir-fried pollack jerky to one side of the pan, and add all the seasoning ingredients – gochujang, soy sauce, and oligosaccharide – to the empty space.
Step 6
Turn the heat back on to low. Gently simmer the seasoning ingredients in the pan for a moment. The sauce will warm up and blend well with the other ingredients. At this point, add the chopped cheongyang chili pepper to add a spicy kick.
Step 7
Now, thoroughly mix all the ingredients, ensuring the stir-fried pollack jerky and the sauce are evenly combined. The key is to stir-fry patiently until the sauce coats every piece of pollack jerky.
Step 8
Finally, sprinkle toasted sesame seeds generously over the top for a glossy finish and nutty aroma. Your delicious dried pollack jerky stir-fry is complete! It tastes amazing served over hot rice.
