Crispy and Savory Stir-Fried Dried Pollack with Gochujang and Perilla Oil
Gochujang Stir-Fried Dried Pollack with a Nutty Perilla Oil Aroma – Sweet, Spicy, and Crispy Side Dish
I made a hearty side dish using a whole bag of dried pollack! This is a recipe for gochujang-stir-fried dried pollack that you can enjoy crispy with a sweet and spicy sauce. It’s a rice-thief side dish made even more delicious with the savory depth of perilla oil. I hope this recipe becomes a staple that you can make and enjoy for a long time.
Main Ingredients- 130g dried pollack strips
- 7 Tbsp perilla oil
Golden Ratio Sauce- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 4 Tbsp corn syrup
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp plum extract
- 1 Tbsp red pepper flakes
- 1 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp soy sauce
- 4 Tbsp corn syrup
- 1 Tbsp cooking wine (mirin)
- 2 Tbsp plum extract
- 1 Tbsp red pepper flakes
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, tear the long dried pollack strips into smaller, thinner pieces by hand. This helps the sauce to penetrate better and improves the texture.
Step 2
Now, let’s make the delicious sauce that will determine the flavor of your stir-fried dried pollack! In a bowl, combine 2 Tbsp gochujang, 2 Tbsp soy sauce, 4 Tbsp corn syrup for sweetness, 1 Tbsp cooking wine (mirin) to remove any gamey smell and add depth, 2 Tbsp plum extract for a refreshing touch, 1 Tbsp red pepper flakes for a little kick, and 1 Tbsp minced garlic for aroma. Mix everything thoroughly with chopsticks or a whisk until smooth and well combined.
Step 3
Prepare a wide pan and add all the torn dried pollack strips. First, evenly drizzle 3 Tbsp of perilla oil over the pollack strips. Using chopsticks, gently mix the pollack strips to ensure they are coated with perilla oil. This pre-coating helps prevent the pollack from breaking apart too much and makes it more savory.
Step 4
This is the second step to properly coat the dried pollack with perilla oil! Add the remaining 4 Tbsp of perilla oil and thoroughly mix until the entire pollack strips are well coated. Can you already smell the nutty aroma of perilla oil wafting up?
Step 5
Now, place the pan over medium-low heat and stir-fry the perilla oil-coated dried pollack. Be careful not to burn them. Stir-fry for about 2 minutes until they turn golden brown and become crispy. Gently shaking the pan or stirring occasionally will help them cook evenly.
Step 6
Once the dried pollack strips are as crispy as you like them, turn off the heat immediately. Be cautious not to overcook, as they might burn. Now, add the prepared sauce to the pollack strips and gently mix with a spatula or chopsticks, being careful not to break the pollack, until the sauce is evenly coated.
Step 7
Adding all the sauce at once can make it too salty, so it’s best to add it in two batches of 2 Tbsp each and mix. Adding and mixing in stages allows you to control the saltiness while ensuring the sauce evenly permeates the pollack strips. Mix gently to maintain the texture of the pollack.
Step 8
After evenly coating the dried pollack strips with all the sauce, return the pan to very low heat and stir-fry for just another 2 minutes. This will help the sauce adhere to the pollack and cook them perfectly. Finally, sprinkle a generous amount of sesame seeds or toasted sesame seeds for added nuttiness, and your delicious gochujang-stir-fried dried pollack is complete!
Step 9
Ta-da! Behold, your appetizingly savory, sweet, and spicy gochujang-stir-fried dried pollack is ready. When you don’t have much appetite, eating it with a bowl of rice will make for a truly satisfying meal. This is a fantastic side dish that you can keep and enjoy for a long time. Enjoy your meal with this delightful gochujang-stir-fried dried pollack!
