Stir-Fried Dried Pollack Strips with Gochujang: Chewy and Delicious Side Dish
Chewy, Sweet, and Spicy Stir-Fried Dried Pollack Strips Recipe!
Introducing a magical ‘spicy, sweet, salty’ side dish made with dried pollack strips that’s perfect when you have a low appetite. Its chewy texture and savory flavor are superb!
Main Ingredients- 250g rehydrated dried pollack strips
- A little scallion (green part)
Seasoning Ingredients- 3-4 Tbsp sunflower oil (or cooking oil)
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 1.5 Tbsp red pepper flakes
- 3 Tbsp oligosaccharide
- 1.5 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (or mirin)
- 1 tsp sesame oil
- A little sesame seeds
- 3-4 Tbsp sunflower oil (or cooking oil)
- 1.5 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 1.5 Tbsp red pepper flakes
- 3 Tbsp oligosaccharide
- 1.5 Tbsp sugar
- 1 Tbsp minced garlic
- 1 Tbsp cooking wine (or mirin)
- 1 tsp sesame oil
- A little sesame seeds
Cooking Instructions
Step 1
First, rehydrate the dried pollack strips in cool or lukewarm water for a short while. Once softened, carefully remove any small bones remaining by hand. Squeeze out excess water firmly with both hands. Cut them into bite-sized pieces with scissors for easier handling during cooking.
Step 2
In a bowl, combine gochujang, soy sauce, red pepper flakes, oligosaccharide, sugar, minced garlic, and cooking wine (or mirin). Mix well until smooth to create a delicious seasoning paste in advance. You can adjust the sweetness by modifying the amount of oligosaccharide or sugar according to your personal preference.
Step 3
Heat 3-4 tablespoons of sunflower oil (or cooking oil) generously in a wide wok or pan. Add the prepared pollack strips and stir-fry over high heat for about 3 minutes. The key to achieving a chewier and tastier texture is to fry them in plenty of oil.
Step 4
Create a space in the center of the pan. Pour in the pre-made seasoning paste and let it simmer for about 30 seconds. Once the sauce starts to bubble slightly, mix it thoroughly with the stir-fried pollack strips. After mixing, reduce the heat to medium to prevent burning. High heat can cause the sauce to scorch easily.
Step 5
Continue to stir-fry over medium heat for about 3-5 minutes, allowing the pollack strips and seasoning to meld together well. During the final stages of cooking, add a small amount of thinly sliced scallion greens. Finish by drizzling with sesame oil and sprinkling with sesame seeds for an extra nutty aroma, then turn off the heat.
Step 6
Your chewy stir-fried dried pollack with gochujang, boasting a perfect balance of spicy, sweet, and salty (‘maedanzan’), is now complete! This is a staple side dish we regularly make with large batches of dried pollack strips bought from the market – a hearty and delicious addition to our meals.
