Spicy and Sweet Shredded Dried Pollack Salad (Hwangtaechai Muchim)
Delicious Hwangtaechai Muchim Recipe
Here’s a recipe for Hwangtaechai Muchim that will become a rice-stealing side dish when you don’t have much of an appetite. Its chewy texture and savory flavor are exceptional, making it a perfect side dish for lunchboxes or even as a snack with drinks. You can easily make it with simple seasonings, so give it a try!
Main Ingredients- 80g shredded dried pollack (Hwangtaechai)
- A little green onion (or scallion)
Seasoning Ingredients- 1.5 Tbsp Gochujang (Korean chili paste)
- 1/5 Tbsp Oligodang (corn syrup or rice syrup)
- 1 tsp Sugar
- 1 tsp Gochugaru (Korean chili powder)
- 1 tsp Sesame seeds (toasted)
- 1 tsp Chili oil
- 1/2 Tbsp Sesame oil
- 1.5 Tbsp Gochujang (Korean chili paste)
- 1/5 Tbsp Oligodang (corn syrup or rice syrup)
- 1 tsp Sugar
- 1 tsp Gochugaru (Korean chili powder)
- 1 tsp Sesame seeds (toasted)
- 1 tsp Chili oil
- 1/2 Tbsp Sesame oil
Cooking Instructions
Step 1
First, prepare 80g of shredded dried pollack (Hwangtaechai). If the thicker parts of the Hwangtaechai are tough, you can lightly score them with a knife; this helps the seasoning penetrate better and makes it tastier.
Step 2
Here’s the secret to making delicious Hwangtaechai Muchim! Use a spray bottle to moisten the Hwangtaechai evenly, then shred it into thin strands. If you soak it too much in water, the pollack will become mushy and lose its good texture. So, aim to just moisten it enough to shred easily.
Step 3
Now, let’s make the delicious seasoning sauce. In a bowl, combine 1.5 Tbsp Gochujang, 1/5 Tbsp Oligodang, 1 tsp Sugar, 1 tsp Gochugaru, 1 tsp toasted sesame seeds, 1 tsp chili oil, and 1/2 Tbsp sesame oil. Mix them well. For a spicier kick, you can add chopped Cheongyang chili peppers or garlic. Finely chop the green onions or scallions you’ve prepared.
Step 4
Add the prepared seasoning sauce to the Hwangtaechai, along with the chopped green onions (or scallions). Gently mix everything together with your hands until the seasoning is evenly distributed. It’s important to mix gently so you don’t break the pollack apart. Once it’s well combined, your delicious Hwangtaechai Muchim is ready!
