Chewy Semi-Dried Dried Pollack Stew: A Perfect Rice Companion
Chewy and Delicious Dried Pollack Stew Recipe
My husband brought home some semi-dried dried pollack from a local market! I stored it in the freezer and decided to make a delicious dried pollack stew for dinner tonight. The unique texture and aroma of the ginger pair wonderfully with the chewy semi-dried pollack. We even scraped the pot clean to savor every last drop of the flavorful stew sauce! Here’s an easy-to-follow recipe for a delightful dried pollack stew.
Main Ingredients
- 200g semi-dried dried pollack
- 1/3 stalk green onion
- 2 Korean chili peppers
- 1 Tbsp plum extract (maesilcheong)
- 1 Tbsp soju (rice wine)
Stew Seasoning
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp tuna extract
- 1/3 tsp dried kelp powder
- 1 Tbsp plum extract (maesilcheong)
- 1 cup water
- 4 slices semi-dried fresh ginger
- 1/2 Tbsp perilla oil
- 1 Tbsp minced garlic
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 tsp tuna extract
- 1/3 tsp dried kelp powder
- 1 Tbsp plum extract (maesilcheong)
- 1 cup water
- 4 slices semi-dried fresh ginger
- 1/2 Tbsp perilla oil
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, trim off the fins and tail from the semi-dried dried pollack. Rinse it thoroughly under running water. Be careful as the fins and tail can be sharp.
Step 2
Cut the cleaned dried pollack into bite-sized pieces, about 2-3cm long. Place the cut pollack in a bowl, add 1 Tbsp of plum extract and 1 Tbsp of soju, and let it marinate for about 20 minutes. The soju helps to remove any fishy odor and tenderizes the pollack.
Step 3
In a wide pan, combine all the seasoning ingredients: gochugaru, thinly sliced fresh ginger, minced garlic, diagonally sliced green onion, tuna extract, dried kelp powder, plum extract, finely chopped Korean chili peppers, and 1 cup of water. Bring it to a boil over high heat, then reduce the heat to medium-low once it starts simmering.
Step 4
While the seasoning simmers, drain any excess liquid from the marinated pollack and add it to the pan. Gently toss to coat the pollack evenly with the seasoning.
Step 5
Continue to simmer over medium-low heat, stirring occasionally to ensure the seasoning coats the pollack evenly and it reduces to a thick consistency. Stirring prevents sticking and allows the flavors to meld deeply into the pollack.
Step 6
Once the sauce has thickened and the pollack looks glossy, drizzle in 1/2 Tbsp of perilla oil and turn off the heat. The nutty aroma of the perilla oil adds a wonderful finish. Serve it over warm rice for a delicious meal!
