Spicy & Sweet Dried Pollack Stir-fry (Hwangtaechamuchim)
Delicious Stir-fried Dried Pollack Recipe for Lunch Boxes and Side Dishes
Get ready for a real rice-stealer! We’ll show you how to make a truly delicious dried pollack stir-fry. This dish is so good, it’ll have you reaching for another bowl of rice!
Main Ingredients- Dried pollack strips (Hwangtaechrae) 30g (ensure bones/spines are removed)
- Chopped green onion, a little
Cooking Instructions
Step 1
Today, we’re going to guide you step-by-step on how to make a delicious dried pollack stir-fry, known as a ‘rice-stealer’! Even beginners can master this wonderfully tasty dish by following along.
Step 2
First, soak the dried pollack strips in cold water for about 10 minutes until they become pliable. This helps soften the texture and allows the seasoning to penetrate better. Once soaked, remove any remaining bones or spines by hand. Squeeze out as much water as possible – excess water can make the final dish taste bland. Cut the prepared pollack strips into bite-sized pieces, about 5cm long.
Step 3
Now, let’s prepare the flavorful seasoning! In a small bowl, combine 2 tsp soy sauce, 2 tsp gochugaru, 1 tsp gochujang, and 1 tsp sugar. Stir well until the sugar is dissolved, creating a smooth sauce.
Step 4
Heat 1 tsp of sesame oil in a non-stick pan over medium-low heat. Add 1 tsp of minced garlic and stir-fry until fragrant, being careful not to burn it. Once the garlic is aromatic, add the prepared dried pollack strips and stir-fry for a minute or two over medium heat. Lightly stir-frying the pollack beforehand enhances its savory flavor.
Step 5
When the pollack strips have softened slightly and begin to bend, add the prepared seasoning sauce. Mix gently with a spatula, ensuring the sauce coats the pollack evenly. Continue to stir-fry for about 1-2 minutes, allowing the flavors to meld beautifully into the pollack.
Step 6
Finally, add the chopped green onions and toss briefly to combine. Sprinkle with toasted sesame seeds for garnish. For an extra boost of aroma, you can drizzle a little more sesame oil after turning off the heat. Your delicious, spicy, and sweet dried pollack stir-fry (Hwangtaechamuchim) is now ready to be served!
