Soft and Savory Dried Pollack Salad (Buk-eo Muchim)
How to Make a Deliciously Soft and Savory Dried Pollack Salad – #Buk-eoMuchim #SideDish #EasySideDish
While dried pollack is often used in soup, today we’re making a more savory dish. This is a wonderfully nutty and umami-rich side dish that’s perfect for any meal.
Ingredients- 1 Dried Pollack (whole)
- 1 Tbsp Sesame Oil
- 1 Tbsp Cooking Oil
- 1 Tbsp Soy Sauce
- 1 Tbsp Gochujang (Red Pepper Paste)
- 1 Tbsp Oligosaccharide (or corn syrup)
- 1 Tbsp Minced Garlic
- 1 handful Scallions (green parts primarily)
- A pinch of Sesame Seeds
Cooking Instructions
Step 1
You can use pre-shredded dried pollack, but a whole one offers a more satisfying texture. If you try to prepare it while it’s stiff, it will break apart easily. Lightly dampen the dried pollack with water to make it more pliable. This will help it absorb seasonings better.
Step 2
To make handling easier, cut the dried pollack in half. Then, pour a small amount of water over it and let it sit for about 5 minutes. The pollack will absorb the moisture and become soft.
Step 3
The softened dried pollack will tear very easily. To ensure a pleasant eating experience without any tough bones, carefully shred the pollack by hand, removing any small bones or tough bits. It should tear apart almost like cotton.
Step 4
Don’t discard the head of the dried pollack! It’s excellent for making a flavorful broth, so keep it aside for future use.
Step 5
Cut the finely shredded dried pollack into more manageable pieces. This helps the seasoning coat evenly.
Step 6
Place the prepared dried pollack in a bowl. Add sesame oil and cooking oil. You can also use perilla oil or olive oil. Using a combination of sesame and cooking oil will make the pollack extra tender and impart a delightful nutty flavor.
Step 7
Next, add 1 tablespoon of soy sauce to season it.
Step 8
Gently mix the pollack with your hands, ensuring the seasoning is evenly distributed. It’s important to get the seasoning well incorporated into the strands of pollack.
Step 9
Transfer the seasoned pollack to a heated pan and stir-fry it briefly. The goal here isn’t to cook it through, but to slightly evaporate the moisture and enhance its flavor.
Step 10
Cook over medium-low heat, stirring gently. Be careful not to burn the pollack. The key is to lightly dry it out so it develops a slightly chewy texture.
Step 11
Transfer the stir-fried pollack back to a bowl. Add minced garlic, gochujang (red pepper paste), finely chopped scallions, and sesame seeds.
Step 12
Finally, add the oligosaccharide for a touch of sweetness. Mix everything together thoroughly until well combined. Ensure there are no clumps of seasoning.
Step 13
This finished Buk-eo Muchim is wonderfully nutty, tender, and has a delightful chewy texture. The hint of spiciness from the gochujang makes it an excellent side dish for rice. Enjoy this delicious dried pollack salad with your meal!
