Chewy, Sweet & Spicy Stir-fried Dried Pollack with Korean Chili Peppers
Easy Recipe for Stir-fried Dried Pollack with Korean Chili Peppers: A Perfect Side Dish
This stir-fried dish features the irresistible combination of chewy dried pollack (hwangtaechai) and tender Korean chili peppers (kwari gochu). It’s a delightful side dish that’s surprisingly addictive and a great way to enjoy both ingredients. Perfect for your meal prep!
Main Ingredients
- 1 bag Korean chili peppers (kwari gochu, approx. 150g)
- 1 handful dried pollack jerky (hwangtaechai, approx. 50g)
- 1/2 Tbsp minced garlic
- A little cooking oil
Flavorful Sauce
- 4 Tbsp soy sauce
- 3 Tbsp water
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp gochugaru (Korean chili flakes)
- A little sesame oil
- A little toasted sesame seeds
- A pinch of black pepper
- 4 Tbsp soy sauce
- 3 Tbsp water
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp gochugaru (Korean chili flakes)
- A little sesame oil
- A little toasted sesame seeds
- A pinch of black pepper
Cooking Instructions
Step 1
Prepare the dried pollack jerky (hwangtaechai) by cutting it into bite-sized pieces, about 3-4 cm long. Rinse the Korean chili peppers (kwari gochu), remove the stems, and if they are large, cut them in half diagonally to help the sauce penetrate better. Have your minced garlic ready.
Step 2
In a mixing bowl, add 4 tablespoons of soy sauce. Using a commercial braising soy sauce will enhance the umami flavor, making the dish even more delicious.
Step 3
Add 1 tablespoon of oligosaccharide (or corn syrup) directly over the soy sauce for sweetness. This will add a nice sheen and a mild sweetness to the dish.
Step 4
Add 1 tablespoon of gochugaru (Korean chili flakes), a little sesame oil, a little toasted sesame seeds, and a pinch of black pepper to the bowl. Mix all the sauce ingredients together until well combined.
Step 5
Heat a lightly oiled pan over medium-low heat. Add the prepared Korean chili peppers and the mixed sauce to the pan, and begin to stir-fry.
Step 6
Gently stir the ingredients with a spatula for about 2-3 minutes, until the chili peppers soften slightly and become tender. Be careful not to overcook them, as they can become mushy.
Step 7
Once the chili peppers are slightly cooked, add the cut dried pollack jerky (hwangtaechai) directly to the pan. There’s no need to soak or rinse it beforehand; we want to maintain its chewy texture.
Step 8
Gently stir-fry the ingredients together for another 1-2 minutes, ensuring the sauce evenly coats both the chili peppers and the pollack jerky. This is your delicious stir-fried dried pollack with Korean chili peppers! It’s wonderful served warm or enjoyed as a side dish after cooling.
