Flavorful Braised Dried Pollack (Hwangtae Jorim)
Easy and Delicious Braised Dried Pollack Recipe (Hwangtae-po Jorim)
We’ve made Hwangtae-po Jorim, a fantastic side dish made with richly flavored dried pollack. This dish is perfect for everyday meals and offers a delightful chewy yet tender texture.
Ingredients
- 100g Dried Pollack (Hwangtae-chae – choose plump and tender pieces)
- Water (for soaking dried pollack)
- 2 Tbsp Gochujang (Korean chili paste)
- 0.5 Tbsp Minced Garlic
- 1 Tbsp Soy Sauce (Guk-ganjang or Jin-ganjang)
- 3 Tbsp Oligosaccharide (or corn syrup/honey; adjust to taste)
- 1 Tbsp Sesame Oil
- 0.5 Tbsp Toasted Sesame Seeds (or ground sesame seeds)
Cooking Instructions
Step 1
First, prepare 100g of dried pollack (Hwangtae-chae). It’s best to choose pieces that are slightly plump and tender, rather than overly dry and stiff, for a better texture after braising. Soak the dried pollack in water for about 5 minutes until it becomes soft. Be careful not to soak it for too long, as it might fall apart.
Step 2
Now, let’s make the delicious sauce for the braised pollack. In a pan, combine 2 tablespoons of gochujang, 0.5 tablespoon of minced garlic, and 1 tablespoon of soy sauce.
Step 3
Place the pan over high heat. Stir the ingredients to combine them well and bring the sauce to a gentle boil. Once it starts boiling, reduce the heat to medium-low and let it simmer for a short while to deepen the flavors.
Step 4
While the sauce is simmering nicely, drain the soaked dried pollack and rinse it gently under water. Avoid rinsing too vigorously, as this can wash away some of the flavor. Add the rinsed dried pollack to the pan with the simmering sauce.
Step 5
Gently mix the dried pollack with the sauce using a spatula or chopsticks to ensure it’s evenly coated. Braise the pollack over medium-low heat, stirring occasionally, until the sauce thickens and clings to the pollack. Keep an eye on it to prevent burning.
Step 6
When the sauce has reduced by about half and the liquid has thickened, add 3 tablespoons of oligosaccharide. Oligosaccharide helps to enhance the savory flavor of the pollack and gives it a nice sheen. You can adjust the sweetness to your preference.
Step 7
Continue to braise after adding the oligosaccharide, stirring until the sauce is almost completely absorbed by the pollack and there is very little liquid remaining. Once it looks almost dry, turn off the heat. Drizzle in 1 tablespoon of sesame oil for added aroma and flavor.
Step 8
Finally, sprinkle in 0.5 tablespoon of toasted sesame seeds for a nutty flavor and texture, and mix everything well. Your delicious braised dried pollack is now ready!
Step 9
Congratulations! Your tender and flavorful braised dried pollack (Hwangtae-po Jorim) is complete. This is the perfect side dish to enjoy with a bowl of warm rice – it’s truly a ‘rice thief’!
