Chewy and Delicious Dried Pollack Ribs (Hwangtae Galbi)
How to Make Chewy Dried Pollack Ribs
Enjoy this delightful dried pollack dish, perfect for all ages as it’s not spicy. The chewy texture and savory flavor make it a fantastic side dish or snack.
Main Ingredients- 2 Dried Pollack (Hwangtae), prepared
- Pinch of Sweet Rice Flour (for coating)
- Pinch of Toasted Sesame Seeds (for garnish)
- Cooking Oil (for frying)
- Water (for soaking)
Sauce for Dried Pollack Ribs- 4 Tbsp Soy Sauce (Jin-ganjang)
- 2 Tbsp Plum Extract (Maesil-aek) (for sweetness and gloss)
- 2 Tbsp Rice Wine (Mirin) (to remove odor and add flavor)
- 1+1/2 Tbsp Oligosaccharide (for sweetness and gloss)
- 1 Tbsp Minced Green Onion
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil (for nutty aroma)
- 4 Tbsp Soy Sauce (Jin-ganjang)
- 2 Tbsp Plum Extract (Maesil-aek) (for sweetness and gloss)
- 2 Tbsp Rice Wine (Mirin) (to remove odor and add flavor)
- 1+1/2 Tbsp Oligosaccharide (for sweetness and gloss)
- 1 Tbsp Minced Green Onion
- 1 Tbsp Minced Garlic
- 1 Tbsp Sesame Oil (for nutty aroma)
Cooking Instructions
Step 1
First, let’s prepare the dried pollack. Remove the head, fins, and tail from the dried pollack. You can save the heads in a zip-top bag and freeze them to use for making stock later.
Step 2
Briefly soak the dried pollack in water until slightly softened, then gently squeeze out excess water. Cut the pollack into bite-sized pieces. Make shallow cuts on the skin side of the pollack pieces; this will help them maintain a beautiful shape when pan-fried. Be careful not to cut too deep, just enough to score the skin.
Step 3
Now, let’s make the delicious sauce that will give the dried pollack its wonderful flavor. In a bowl, combine 4 Tbsp soy sauce, 2 Tbsp plum extract, 2 Tbsp rice wine, 1+1/2 Tbsp oligosaccharide, 1 Tbsp minced green onion, 1 Tbsp minced garlic, and 1 Tbsp sesame oil. Stir well until all ingredients are thoroughly mixed.
Step 4
Place the prepared and scored dried pollack in a bowl and pour the prepared sauce over it. Gently toss to coat the pollack evenly with the sauce. Let it marinate for about 10 minutes. This marinating step allows the flavors to deeply penetrate the pollack, resulting in a more delicious dish.
Step 5
After marinating, coat the dried pollack pieces evenly with sweet rice flour. Lightly tap off any excess flour. Coating with sweet rice flour will give the pollack a wonderfully crispy and chewy exterior when cooked.
Step 6
Now it’s time to pan-fry the dried pollack ribs. Heat some cooking oil in a frying pan over medium-low heat. Add the sweet rice flour-coated pollack pieces and cook until both sides are golden brown and look appetizing. Adjust the heat as needed to prevent burning, and ensure it’s cooked through by flipping regularly.
Step 7
Arrange the perfectly pan-fried dried pollack ribs on a plate. Sprinkle a pinch of toasted sesame seeds over the top for a nutty aroma and attractive garnish. Your delicious dried pollack ribs, loved by everyone, are now ready to be enjoyed! Serve with a warm bowl of rice for a satisfying meal.
