Spicy and Sweet Dried Pollack Salad with Whelks
Dried Pollack Salad
A delicious salad made with dried pollack (hwangtaechai) tossed in a savory gochujang-based sauce. It’s perfect as a side dish for meals or as a tasty accompaniment to alcoholic beverages.
Main Ingredients- Dried Pollack Strips (Hwangtaechai) 200ml (approx. 2 cups)
- Canned Whelks 1 can (400g, including liquid)
- Cabbage 200g (approx. 1/4 head)
- Onion 1/2 medium
- Carrot 1/3 medium
- Scallion 1/2 stalk
- Red chili pepper 1
- Green chili pepper 1
- Perilla leaves 5 leaves
- Lettuce 5 leaves
Spicy & Sweet Dressing- Gochugaru (Korean chili flakes) 1 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Sugar 3 Tbsp (adjust to taste)
- Vinegar 6 Tbsp (adjust to taste)
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp (generous amount)
- Gochugaru (Korean chili flakes) 1 Tbsp
- Gochujang (Korean chili paste) 3 Tbsp
- Sugar 3 Tbsp (adjust to taste)
- Vinegar 6 Tbsp (adjust to taste)
- Minced garlic 1 Tbsp
- Sesame oil 1 Tbsp
- Toasted sesame seeds 1 Tbsp (generous amount)
Cooking Instructions
Step 1
First, cut the dried pollack strips into bite-sized pieces, about 3-4 cm long. Then, pour the liquid from the canned whelks over the dried pollack and let it soak for about 10 minutes. This step will rehydrate the pollack, making it softer and more pleasant to chew.
Step 2
Drain the whelks from the can and cut them into manageable pieces, about 1-1.5 cm. Wash all the vegetables and pat them dry. Julienne the cabbage, onion, carrot, perilla leaves, and lettuce into strips similar in length to the pollack. Slice the scallions diagonally or thinly chop them. Slice the red and green chili peppers diagonally, removing the seeds first for a touch of color and mild heat. If using, thinly slice the scallions.
Step 3
Now, let’s prepare the delicious dressing. In a bowl, combine the gochugaru, gochujang, sugar, vinegar, minced garlic, sesame oil, and sesame seeds. Mix everything thoroughly until smooth, ensuring there are no lumps. You can adjust the amount of vinegar to your preference for tanginess.
Step 4
Gently squeeze out any excess liquid from the rehydrated dried pollack strips. Loosen any clumps and tear them into pieces roughly the same length as your julienned vegetables. Add the prepared pollack, whelks, and all the julienned vegetables to the bowl with the dressing.
Step 5
Gently mix all the ingredients with the dressing until everything is evenly coated. Be careful not to overmix, as this can make the vegetables mushy. Taste the salad and adjust seasoning if needed – you can add a little soy sauce for saltiness, or more sugar/vinegar for sweetness or tanginess.
Step 6
Transfer the well-mixed dried pollack salad to a serving dish. Sprinkle generously with toasted sesame seeds for an extra nutty aroma. Enjoy your flavorful dried pollack salad immediately, or chill it in the refrigerator for a refreshing taste!
