Spicy & Sweet Stir-Fried Dried Pollack Recipe
Spicy & Sweet Stir-Fried Dried Pollack Recipe
A Delicious National Side Dish to Boost Your Appetite! Golden Recipe for Stir-Fried Dried Pollack
Today, I’ve made a dish that’s perfect as a rice thief: Stir-Fried Dried Pollack! Dried pollack (Hwangtaechai) is versatile, used in various dishes like seasoned side dishes, stews, and grilled preparations, but this is my first time introducing a stir-fried version. I originally planned a different menu, but since it felt like too much for one person, I ended up rummaging through the fridge and carefully selecting Stir-Fried Dried Pollack. It has a chewy yet tender texture, complemented by a spicy and sweet sauce that appeals to everyone, young and old. Shall we dive into the detailed recipe for Stir-Fried Dried Pollack right now?
Main Ingredients- 100g dried pollack (Hwangtaechai)
- 1/2 cup water (approx. 100ml)
- 2 Tbsp cooking wine (Mirin, etc.)
- 3 Tbsp sesame oil
- Scallions or green onions, a little
- Sesame seeds, a little
Cooking Instructions
Step 1
First, prepare the dried pollack. Since it can be long and difficult to eat, cut it into bite-sized pieces about 5-7cm long using scissors or a knife. This helps the seasoning to coat evenly and makes it easier to eat.
Step 2
Dried pollack can become tough and dry if stir-fried as is. To achieve a tender and moist texture, pour 1/2 cup (approx. 100ml) of water over the dried pollack. Letting it soak for a short while will make the pollack much softer.
Step 3
Now, add 2 Tbsp of cooking wine and 2 Tbsp of sesame oil to the dried pollack and gently mix with your hands. Cooking wine helps to remove any fishy smell, and sesame oil adds a nutty aroma, making the pollack even more delicious. Let it marinate for at least 5 minutes.
Step 4
Let’s make the delicious sauce that will define the flavor of your stir-fried dried pollack! In a bowl, combine 2 Tbsp gochujang, 1 Tbsp gochugaru, 2 Tbsp soy sauce, 3 Tbsp oligosaccharide, and 1 Tbsp minced garlic. Mix them well. You can use corn syrup instead of oligosaccharide, and adjust the sweetness to your preference.
Step 5
Tip! The saltiness of the seasoning can vary depending on the ingredients you use at home. Instead of adding all the sauce at once, it’s best to add it little by little while tasting. I’ve used the ratio as provided, so if you made the sauce exactly as per the recipe, you can add it all. However, just in case, I recommend tasting and adjusting the seasoning.
Step 6
Heat a pan over medium heat, then add all the seasoned dried pollack and begin to stir-fry. Keep stirring with a spatula to prevent it from sticking or burning. It’s important to be mindful of it sticking to the pan.
Step 7
Once the dried pollack is lightly browned and chewy, turn off the heat. Finally, sprinkle generously with chopped scallions (or green onions) and sesame seeds for added nuttiness and freshness. Your Stir-Fried Dried Pollack is ready! It’s a great side dish for rice and also makes an excellent snack with drinks!
