Spicy & Sweet Air Fryer & Pan-Fried Dried Pollack
Spicy & Sweet Air Fryer & Pan-Fried Dried Pollack
The Ultimate Snack: Easy Dried Pollack with Air Fryer and Pan-Fried Methods
We’ve tried pan-frying and air-frying delicious dried pollack with a spicy and sweet sauce. Experience the irresistible texture of this dried pollack – slightly crispy on the outside, wonderfully moist on the inside!
Main Ingredients- 2 Dried Pollack (Hwangtae)
Spicy & Sweet Sauce- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 1 Tbsp Mirin (or cooking sake)
- 2 Tbsp Corn Syrup (or rice syrup)
- 1/2 Tbsp Grated Ginger
- 1 Tbsp Cheongju (or soju)
- 1 Tbsp Sugar
- A pinch of Pine Nuts (for garnish)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Soy Sauce
- 2 Tbsp Minced Garlic
- 1 Tbsp Mirin (or cooking sake)
- 2 Tbsp Corn Syrup (or rice syrup)
- 1/2 Tbsp Grated Ginger
- 1 Tbsp Cheongju (or soju)
- 1 Tbsp Sugar
- A pinch of Pine Nuts (for garnish)
Cooking Instructions
Step 1
First, to soften the dried pollack and remove any fishy odor, soak it in cold water for about 30 minutes. Be careful not to soak it for too long, as it might become too mushy. Aim for a tender yet firm texture.
Step 2
Prepare the pine nuts, which will add a lovely nutty flavor as a garnish. You can crush them into small pieces using a mortar and pestle or a food processor to create a delightful topping.
Step 3
Let’s make the delicious sauce that will be the star of your dried pollack dish. In a bowl, combine gochugaru, gochujang, minced garlic, mirin, corn syrup, grated ginger, cheongju, and sugar. Mix everything thoroughly until smooth and well combined, ensuring there are no lumps. A well-made sauce is key to a flavorful dish.
Step 4
Gently rinse the soaked dried pollack under running water. Carefully remove any large bones. Trim off the fins, and then cut the pollack into bite-sized pieces, about 3-4 cm in size. Squeeze out as much water as possible with your hands. Excess moisture can prolong cooking time and affect the final taste.
Step 5
For the air fryer version, generously coat one piece of dried pollack with the prepared sauce on both sides. Place it in the air fryer basket and cook at 180°C (350°F) for about 10 minutes. The air fryer circulates heat evenly, so coating one side is often sufficient for a delicious result.
Step 6
For the pan-fried version, heat a generous amount of perilla oil (deulgireum) in a frying pan over low heat. It’s crucial to cook over low heat to prevent the sauce from burning. This piece of pollack has the sauce applied to both sides for maximum flavor infusion.
Step 7
Both the air-fried and pan-fried dried pollack are delicious, but using perilla oil in the pan-fried version adds an extra layer of nutty aroma and flavor. Once cooked, sprinkle the prepared crushed pine nuts over the top. Your spicy and sweet dried pollack is ready to be enjoyed! It makes a fantastic side dish for rice or a perfect accompaniment to drinks.
