Delicious Dried Pollack Stir-fry (Yangnyeom Hwangtae)
Flavorful Dried Pollack Stir-fry for a Side Dish
Dried pollack (Hwangtae) is rich in protein and low in fat, making it a great option for diets. Today, we’re introducing a delicious Yangnyeom Hwangtae stir-fry. This dish is a fantastic way to enjoy the unique texture and savory flavor of dried pollack.
Main Ingredients- 2 portions Dried Pollack (Hwangtae)
- 1/2 stalk Green Onion
- 2 Cheongyang Peppers (for garnish)
- Cooking oil, as needed
- 1 cup All-purpose flour (for batter)
- Water, as needed (for batter)
Seasoning for Dried Pollack (Yu-jang)- 1 Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Cooking Oil
Spicy and Sweet Dried Pollack Sauce Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Cheongju (rice wine or cooking wine)
- 2 Tbsp Jin-ganjang (regular soy sauce)
- 2 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 1/2 tsp Minced Ginger
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- Pinch of Black Pepper
- 1 Tbsp Soy Sauce
- 2 Tbsp Sesame Oil
- 1 Tbsp Cooking Oil
Spicy and Sweet Dried Pollack Sauce Ingredients- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Cheongju (rice wine or cooking wine)
- 2 Tbsp Jin-ganjang (regular soy sauce)
- 2 Tbsp Cooking Oil
- 1 Tbsp Minced Garlic
- 1/2 tsp Minced Ginger
- 2 Tbsp Corn Syrup (or Oligosaccharide)
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, trim off the heads of the dried pollack.
Step 2
Soak the dried pollack in water for at least 10 minutes until it becomes sufficiently rehydrated and soft. This step is crucial for achieving a tender texture.
Step 3
Squeeze out excess water from the rehydrated pollack. Carefully remove any small bones remaining along the fins and flesh. Make shallow cuts across the skin with a knife every 2-3 cm; this helps the seasoning penetrate better and improves the texture. Cut the prepared pollack into 4-5 bite-sized pieces.
Step 4
Prepare the ‘Yu-jang’ (seasoning oil) for marinating the pollack. In a small bowl, combine 1 Tbsp soy sauce, 2 Tbsp sesame oil, and 1 Tbsp cooking oil. Mix well. Finely mince the green onion and cheongyang peppers.
Step 5
Brush the prepared ‘Yu-jang’ evenly over the cut dried pollack pieces. Let it marinate for about 10 minutes. This will help eliminate any fishy odors and enhance the flavor.
Step 6
Now, let’s make the delicious spicy and sweet sauce for the pollack. In a pan, combine 2 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp cheongju, 2 Tbsp jin-ganjang, 2 Tbsp cooking oil, 1 Tbsp minced garlic, 1/2 tsp minced ginger, and 2 Tbsp corn syrup. Mix thoroughly.
Step 7
Place the sauce in a pan over medium-low heat and bring it to a simmer. Stir continuously with a spatula to prevent it from sticking to the bottom. Add a pinch of black pepper at the end for an extra aroma boost.
Step 8
Prepare the batter. In a wide bowl, place 1 cup of all-purpose flour. Gradually add water while mixing until you achieve a smooth batter with a pourable consistency – it should flow easily but not be too thin. You’ll coat the marinated pollack in this batter before frying.
Step 9
Heat a generous amount of cooking oil in a pan over medium heat. Dip the marinated pollack pieces into the batter, ensuring they are well-coated. Carefully place the pollack in the hot oil, ensuring the battered side faces down first. Fry until golden brown and crispy on both sides. The key is to get a crisp exterior while keeping the inside moist.
Step 10
Once the pollack is golden brown, remove it from the pan and generously brush with the prepared spicy and sweet sauce. Garnish with the minced cheongyang peppers and sesame seeds. Your delicious Yangnyeom Hwangtae is ready! Alternatively, you can cut the fried pollack into bite-sized pieces and toss them directly with the sauce for a different serving style.
