Chewy Dried Pollack and Soft Eggplant Salad
Creative Ways to Cook Dried Pollack! A New Dish with Dried Pollack and Eggplant Salad
I found some dried pollack (hwangtae) in the freezer, so I took out a handful to make stir-fried pollack. While the pollack was cooking, I microwaved the eggplants until tender. Then, I combined the two to create a novel dish: Hwangtae-Gaji Muchim (Dried Pollack and Eggplant Salad). The flavors of the dried pollack and eggplant blended beautifully, creating a unique taste. The pollack was delightfully chewy, and the eggplant was soft and tender, with their seasonings harmonizing perfectly. This dish offers a wonderful contrast of textures and a balanced flavor profile, making it a delightful addition to any meal.
Ingredients for Dried Pollack and Eggplant Salad- 2 Eggplants (medium-sized)
- 90g Dried Pollack (Hwangtae)
- 1 Onion (medium-sized)
- 1 Dried Red Chili (optional, adjust to taste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Minced Garlic
- 1 tsp Salt (for salting eggplant)
- 1 Tbsp Soy Sauce
- 2 Tbsp Oligodang (or corn syrup)
- 2 Tbsp Sesame Oil
- 1 Tbsp Grapeseed Oil (or vegetable oil)
- 2 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
Begin by preparing your vegetables. Wash the eggplants thoroughly. Peel and thinly slice the onion. If using a dried red chili, slice it diagonally. Set these aside.
Step 2
To soften the dried pollack, soak it in lukewarm water for about 5 minutes. This will make it easier to handle and more palatable. After soaking, gently squeeze out excess water.
Step 3
Slice the eggplants into diagonal pieces, about 1.5 cm thick. In a bowl, sprinkle the sliced eggplants with 1 teaspoon of salt and toss to coat. Let them sit for about 5 minutes to draw out moisture. Afterward, firmly squeeze out the released liquid. Place the sliced onion in a microwave-safe bowl, cover with plastic wrap, poke a few holes, and microwave on high for 6 minutes and 30 seconds until tender. Pre-salting the eggplant and pre-cooking the onion will save time.
Step 4
Gently tear or cut the softened dried pollack into bite-sized pieces. If it still feels tough, you can briefly rinse it again and squeeze out the water. Finely chop the green parts of a scallion for later use.
Step 5
Heat 1 tablespoon of grapeseed oil and 1 tablespoon of sesame oil in a medium-sized pan over medium heat. Allow the oil to warm up; this will help sauté the aromatics effectively. Be careful not to overheat the sesame oil initially, as it can burn.
Step 6
Add 1 tablespoon of minced garlic and the sliced dried red chili to the heated pan. Sauté over medium-low heat, stirring constantly, until the garlic is fragrant and lightly golden. Be watchful to prevent the garlic from burning. The dried chili will release its spicy aroma, enhancing the dish’s overall flavor.
Step 7
Once the garlic and chili are aromatic, add the prepared dried pollack to the pan and stir-fry. Cook until the pollack is coated in oil. Then, drizzle in 1 tablespoon of soy sauce and 2 tablespoons of oligodang (or corn syrup). Stir well to ensure the seasonings are evenly distributed over the pollack. Since dried pollack can be salty, start with a moderate amount of soy sauce and adjust to your taste.
Step 8
Continue to cook until the pollack is nicely glazed and the flavors have melded. Add the chopped scallions and stir-fry for another minute until they are slightly softened. Finish with a pinch of black pepper for extra flavor and then turn off the heat. The fresh aroma of the scallions will add a wonderful touch.
Step 9
The stir-fried pollack on its own is already a delicious side dish! You can enjoy it as is, appreciating its chewy texture and savory flavor.
Step 10
The microwaved eggplants should be tender and moist. Any liquid released during microwaving can be included. The eggplant will have a soft, yielding texture, and the initial salting will have seasoned it nicely.
Step 11
In a large bowl, combine the stir-fried pollack and the microwaved eggplants. Sprinkle over 1 tablespoon of gochugaru, the remaining 1 tablespoon of sesame oil, and 2 tablespoons of toasted sesame seeds.
Step 12
Gently mix all the ingredients together with your hands, tossing carefully to avoid mashing the eggplant. Ensure everything is well combined and evenly coated with the seasonings. Your Hwangtae-Gaji Muchim is now complete! It’s perfect served over rice or as a standalone side dish.
