Spicy and Sweet Dried Pollack Salad (Hwangtaechae Muchim)
Spicy and Sweet Dried Pollack Salad (Hwangtaechae Muchim)
The Best Side Dish! Altoran’s Simple Hwangtaechae Muchim Golden Recipe
Repurpose leftover dried pollack after ancestral rites. The chewy texture combined with the spicy and sweet seasoning makes it a perfect match for rice! Here’s a golden recipe for this delicious and unique dried pollack salad that even kids will love.
Main Ingredients- Dried Pollack Strips (Hwangtaechae) 50g
Pollack Marinade- Water, a little
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy sauce 1 Tbsp
- Perilla oil (Deulgireum) 2 Tbsp
Golden Seasoning Sauce- Onion 1
- Cheongyang chili pepper 1
- Sugar 2 Tbsp
- Soy sauce 3 Tbsp
- Rice wine (Mirin) 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Minced garlic 1 Tbsp
- Corn syrup or rice syrup (Jocheong) 1 Tbsp
- Water, a little
- Gochugaru (Korean chili flakes) 2 Tbsp
- Soy sauce 1 Tbsp
- Perilla oil (Deulgireum) 2 Tbsp
Golden Seasoning Sauce- Onion 1
- Cheongyang chili pepper 1
- Sugar 2 Tbsp
- Soy sauce 3 Tbsp
- Rice wine (Mirin) 2 Tbsp
- Gochugaru (Korean chili flakes) 2 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Minced garlic 1 Tbsp
- Corn syrup or rice syrup (Jocheong) 1 Tbsp
Cooking Instructions
Step 1
First, prepare 50g of dried pollack strips (hwangtaechae). If they are too long, you can cut them into bite-sized pieces.
Step 2
Gently knead the dried pollack strips with your hands. Adding a very small amount of water (about 2-3 Tbsp) will make the pollack strips more moist, preventing them from breaking apart and ensuring a tender texture when mixed.
Step 3
Add the marinade ingredients to the moistened pollack strips. Mix in 2 Tbsp gochugaru, 1 Tbsp soy sauce, and 2 Tbsp perilla oil. Knead well with your hands and let it marinate for about 10 minutes. Using perilla oil adds a savory aroma that enhances the flavor.
Step 4
Now it’s time to make the golden seasoning sauce. In a bowl, combine 2 Tbsp sugar, 3 Tbsp soy sauce, 2 Tbsp rice wine (mirin), 2 Tbsp gochugaru, 3 Tbsp gochujang, and 1 Tbsp minced garlic. Mix them thoroughly.
Step 5
Peel the onion and slice it into very thin strips. Thinly sliced onions will absorb the sauce better and provide a pleasant texture.
Step 6
Remove the stem from the cheongyang chili pepper. First, cut it in half lengthwise (like a cross) and then finely mince it. If you like it spicier, you can increase the amount of cheongyang chili pepper or chop it coarser. Add the sliced onion and minced chili pepper to the prepared seasoning sauce and mix again evenly.
Step 7
Important tip! Do not preheat the pan before stir-frying the sauce! The sauce can burn or stick. Add all the prepared sauce ingredients to a cold pan and slowly stir-fry over medium-low heat. Cook until the onions become translucent and the sauce thickens.
Step 8
Once the sauce starts to bubble, quickly add the marinated dried pollack strips and stir-fry. Be careful not to overcook, as the pollack can become tough. Stir-fry for only about 1-2 minutes, then immediately turn off the heat. Just before turning off the heat, add 1 Tbsp of corn syrup (or rice syrup) for extra shine and sweetness.
Step 9
Transfer the finished dried pollack salad to a serving dish. Sprinkle with sesame seeds for a more appealing look, if desired. For extra spice, add more cheongyang chili peppers or a splash of vinegar for a refreshing tang. Transform any leftover dried pollack from holiday gatherings into an exquisite side dish! This foolproof golden recipe will help you create a delicious dish that the whole family will enjoy.
