Savory Stir-Fried Dried Pollack and Peppers: A Perfect Side Dish
TV Show ‘Manmulsang’ Dried Pollack and Korean Green Pepper Stir-Fry Recipe – Chewy Dried Pollack Meets Crisp Peppers
Create a delicious stir-fry with dried pollack (buger-chae) and Korean green peppers using this recipe from the TV show ‘Manmulsang’! The secret ingredient, strawberry jam, tenderizes the pollack and infuses it with flavor, while the crisp peppers add a delightful texture. This dish is a perfect side for any meal, and this recipe makes it easy to achieve expert-level results at home.
Main Ingredients- 100g Dried Pollack (Buger-chae), prepared
- 200g Korean Green Peppers (Ggwari-gochu)
- 1 handful of Cheongyang Peppers (spicy green chilies, approx. 3-4)
- 1 Tbsp Strawberry Jam (for marinating)
- 2 Tbsp Cooking Oil
- 1 Tbsp Soy Sauce
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Minced Garlic
- 1 Tbsp Sugar
- 1 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp Corn Syrup or Oligosaccharide
- A sprinkle of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
Prepare all your ingredients before you begin cooking. This is the first step to a clean and delicious dish.
Step 2
Cut the prepared dried pollack into bite-sized pieces, about 3-4 cm long. Gently rinse the pollack under cold running water. Be careful not to rinse for too long, as this can wash away flavor.
Step 3
Immediately after rinsing, drain the pollack well using a colander. Excess water can make the stir-fry mushy.
Step 4
In a bowl, combine the drained dried pollack with 1 tablespoon of strawberry jam. Gently mix and knead with your hands until the jam coats the pollack. Let it marinate for about 5 minutes.
Step 5
Tip: Using strawberry jam not only adds a subtle sweetness and helps the flavors penetrate, but it also effectively removes any fishy odor from the dried pollack, making it much softer and more palatable.
Step 6
While the pollack is marinating, wash the Korean green peppers, trim off the stems, and cut them into roughly 3 pieces each. Slice the Cheongyang peppers diagonally. (You can also use pre-sliced frozen Cheongyang peppers.)
Step 7
Heat 2 tablespoons of cooking oil in a pan over medium heat. Add the marinated dried pollack and all the sauce ingredients except for the corn syrup, sesame seeds, and peppers (soy sauce, gochujang, minced garlic, sugar, mirin). Stir-fry until the pollack is well coated with the sauce.
Step 8
Once the sauce has thickened slightly and coated the pollack, add the cut Korean green peppers and Cheongyang peppers to the pan. Continue to stir-fry. The key to preserving the peppers’ crispness is to not overcook them.
Step 9
When the Korean green peppers are tender-crisp and most of the liquid has evaporated, turn off the heat. Stir in 1/2 tablespoon of corn syrup (or oligosaccharide) and a sprinkle of toasted sesame seeds for a glossy finish and nutty aroma. Mix well.
Step 10
Your delicious and chewy stir-fried dried pollack and peppers, made with the ‘Manmulsang’ recipe, is now complete! Serve it over warm rice for a satisfying meal.
