Spicy and Sweet Seasoned Dried Pollack Strips
Flavorful Dried Pollack Strips (Hwangtaechim) with Gochujang Sauce
I made a side dish for the first time in a while today. I decided to use up some leftover dried pollack strips (hwangtae-chae) at home to make a delicious stir-fried or seasoned dish. I brought out the savory flavors with a gochujang-based sauce. This dish is perfect for a quick side or even a snack!
Main Ingredients- 150g dried pollack strips (hwangtae-chae)
- 12 Tbsp water (for soaking pollack strips)
Cooking Instructions
Step 1
First, cut the dried pollack strips into bite-sized pieces. It’s best to cut them small enough to fit comfortably in one bite.
Step 2
Add 12 tablespoons of water to the cut pollack strips and gently mix them. This will help rehydrate and soften the strips. Adding enough water is crucial; otherwise, the pollack will be tough and difficult to eat.
Step 3
Now, let’s prepare the flavorful sauce. In a pan, combine 2 tablespoons of gochujang, 0.5 tablespoon of minced garlic, 2 tablespoons of soy sauce, 1 tablespoon of rice wine, and 50ml of water.
Step 4
Stir the sauce ingredients well to combine. Bring the mixture to a gentle simmer over medium heat, allowing the flavors to meld together. Once it starts to bubble, reduce the heat slightly.
Step 5
Once the sauce is simmering, stir in 4 tablespoons of oligosaccharide. This will add a pleasant sweetness to balance the spiciness. Mix it thoroughly.
Step 6
Add the rehydrated pollack strips to the simmering sauce. Gently toss them to coat evenly with the sauce. Cook for just a very short time over low heat; overcooking can make the pollack tough.
Step 7
Just before turning off the heat, stir in 1 tablespoon of sesame oil for aroma and 0.5 tablespoon of toasted sesame seeds for nutty flavor. Mix everything together well.
Step 8
And there you have it! Your wonderfully moist, tender, spicy, and sweet seasoned dried pollack strips are ready. This dish makes an excellent side for rice or a great accompaniment to drinks.