Spicy & Sweet Stir-Fried Dried Pollack Strips with Gochujang
Spicy & Sweet Stir-Fried Dried Pollack Strips with Gochujang
Gochujang Stir-Fried Dried Pollack Strips – A Perfect Side Dish (Bukkeochae)
A must-have banchan (side dish) for your table! This recipe for Gochujang Stir-Fried Dried Pollack Strips is incredibly easy to make and bursting with flavor, perfect for the whole family. The chewy texture of the pollack combined with the savory, sweet, and spicy sauce is simply irresistible.
Main Ingredients- 100g dried pollack strips (Hwangtaech’ae): Choose strips with a nice chewy texture.
- 2 Tbsp sesame oil: Adds a rich, nutty aroma.
- 0.5 Tbsp toasted sesame seeds: Sprinkled at the end for extra crunch and flavor.
- 2/3 cup water: Used to rehydrate the dried pollack strips.
Seasoning Ingredients- 4 Tbsp gochujang (Korean chili paste): The foundation of the spicy and savory flavor.
- 1 Tbsp gochugaru (Korean chili flakes): Adds a sharp kick of heat. Adjust to your preference.
- 1 Tbsp minced garlic: Provides a pungent aroma and deepens the flavor.
- 1 Tbsp soy sauce: Balances the saltiness and adds umami.
- 5 Tbsp cheongju (rice wine): Helps to tenderize the pollack and removes any fishy odor.
- 4 Tbsp oligodang (corn syrup) or corn syrup: For a subtle sweetness and a glossy finish.
- 0.5 Tbsp sugar: Complements the sweetness and balances the sauce.
- 2 Tbsp minced Cheongyang chili peppers (optional): For those who love extra spiciness.
- 3 Tbsp chopped scallions (green onions): Adds a fresh aroma and mild sweetness.
- 4 Tbsp gochujang (Korean chili paste): The foundation of the spicy and savory flavor.
- 1 Tbsp gochugaru (Korean chili flakes): Adds a sharp kick of heat. Adjust to your preference.
- 1 Tbsp minced garlic: Provides a pungent aroma and deepens the flavor.
- 1 Tbsp soy sauce: Balances the saltiness and adds umami.
- 5 Tbsp cheongju (rice wine): Helps to tenderize the pollack and removes any fishy odor.
- 4 Tbsp oligodang (corn syrup) or corn syrup: For a subtle sweetness and a glossy finish.
- 0.5 Tbsp sugar: Complements the sweetness and balances the sauce.
- 2 Tbsp minced Cheongyang chili peppers (optional): For those who love extra spiciness.
- 3 Tbsp chopped scallions (green onions): Adds a fresh aroma and mild sweetness.
Cooking Instructions
Step 1
Start by preparing the dried pollack strips. Use scissors to cut them into bite-sized pieces, about 2-3 inches long. Place the cut pollack strips in a bowl and pour in 2/3 cup of water, ensuring all the strips are moistened. Let them soak for about 10 minutes. This step is crucial for softening the pollack, preventing it from breaking apart during cooking, and allowing it to absorb the sauce better.
Step 2
In a saucepan or skillet, combine all the seasoning ingredients: 4 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp soy sauce, 5 Tbsp cheongju, 4 Tbsp oligodang, 0.5 Tbsp sugar, 1 Tbsp minced garlic, 2 Tbsp minced Cheongyang chili peppers (if using), and 3 Tbsp chopped scallions.
Step 3
Using a spoon or spatula, mix the seasoning ingredients thoroughly until well combined. Place the pan over medium-low heat and let the sauce simmer gently for about 1 minute. You’ll see it start to bubble around the edges. This process helps to meld the flavors and create a smoother sauce.
Step 4
Once the sauce is simmering, gently squeeze out any excess water from the rehydrated pollack strips and add them to the pan with the sauce. Carefully stir to coat the pollack strips evenly with the simmering sauce.
Step 5
Continue to stir-fry the pollack strips over low heat for about 3-5 minutes, ensuring the sauce coats them evenly. Be careful not to overcook, as this can make the pollack tough. Just before you turn off the heat, drizzle in 2 Tbsp of sesame oil and sprinkle with 0.5 Tbsp of toasted sesame seeds. Give it a final gentle stir to incorporate these finishing touches for a wonderfully nutty aroma.
Step 6
Your delicious Gochujang Stir-Fried Dried Pollack Strips are ready! This chewy, spicy, and slightly sweet dish is a fantastic banchan. Serve it over warm rice for a quick and satisfying meal, or pack it as a tasty addition to your bento box. Enjoy!
