Simple Seasoned Dried Pollack & Pan-Fried Pollack Recipe
Easy Recipe for Seasoned Dried Pollack, Transformed into Pan-Fried Pollack
Learn how to make a delicious seasoned dried pollack (hwangtaechai muchim) at home with this simple recipe. After rehydrating the dried pollack, mix it with a flavorful seasoning for a fantastic side dish. Alternatively, lightly pan-frying this seasoned pollack creates a simple, delightful pan-fried pollack (hwangtaegui) with a slightly chewy exterior and moist interior, perfect as a snack with drinks or as a main dish. Enjoy the rich flavor of dried pollack conveniently at home.
Ingredients for Pan-Fried Pollack
- 3 handfuls dried pollack strips (approx. 100g)
- 1 Tbsp red pepper flakes
- 1/2 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 1/3 Tbsp minced garlic
- 1 Tbsp red pepper paste (gochujang)
- 1.5 Tbsp sesame oil
- A pinch of sesame seeds
Cooking Instructions
Step 1
Place 3 handfuls of dried pollack strips into a bowl. Briefly soak them in cold water for 1 to 2 minutes to rehydrate and soften them. Be careful not to over-soak, which can make them mushy. Once softened, gather the pollack strips and squeeze out as much water as possible with your hands. Ensuring no excess water remains is crucial for the seasoning to adhere well and prevent a watery dish.
Step 2
In a small bowl, combine the seasoning ingredients: 1 Tbsp red pepper flakes, 1/2 Tbsp sugar, 1 Tbsp corn syrup, 1/3 Tbsp minced garlic, and 1 Tbsp red pepper paste. Stir well with a spoon until you have a smooth, flavorful sauce.
Step 3
Add all the prepared seasoning sauce to the bowl with the squeezed pollack strips. Pour in an additional 1.5 Tbsp of sesame oil to enhance the flavor and aroma.
Step 4
Gently mix the pollack strips and the seasoning with your hands, ensuring every piece is evenly coated. Continue mixing until the seasoning is thoroughly incorporated. This step completes the moist and flavorful seasoned dried pollack (hwangtaechai muchim). Now, let’s transform this into a simple pan-fried pollack.
Step 5
Heat a non-stick frying pan over medium-low heat. Add all the seasoned pollack strips to the pan. Stir occasionally to prevent burning and cook for about 3 to 4 minutes until lightly browned and slightly crispy on the edges. The seasoning should thicken slightly as it cooks.
Step 6
Transfer the perfectly pan-fried pollack to a serving plate. Sprinkle a pinch of sesame seeds over the top for an extra nutty flavor and an attractive finish.
