Spicy & Sweet Stir-Fried Dried Pollack (Buk-eo-chae Bokkeum)
How to Make Deliciously Spicy Dried Pollack Stir-Fry with Doenjang
This is a fantastic side dish I made because I had some dried pollack (buk-eo-chae) and thought it would be great stir-fried with a spicy kick. It’s a flavorful and satisfying way to enjoy dried pollack!
Main Ingredients
- Dried Pollack (Buk-eo-chae), 45g
- Water, 60ml
Cooking Instructions
Step 1
To soften the dried pollack, which can be quite tough, soak it in water for about 5 minutes. This will make it more tender and ready to absorb the delicious sauce.
Step 2
Drain the softened dried pollack slightly and then cut it into bite-sized pieces, about 3-4 cm long. Carefully check for any small bones and remove them with scissors to ensure a pleasant eating experience.
Step 3
In a frying pan, combine all the sauce ingredients: Doenjang, fish sauce, minced garlic, Gochugaru, garlic powder, oyster sauce, soy sauce, and 60ml of water. Whisk them together well. Place the pan over low heat and bring the sauce to a gentle simmer. Once simmering, add the prepared dried pollack and toss to coat it evenly with the sauce.
Step 4
Reduce the heat to medium-low and stir-fry for about 1 to 2 minutes, allowing the sauce to meld with the pollack. Stir frequently to prevent sticking and ensure even cooking. Cook just until the sauce has slightly reduced and coats the pollack with a nice sheen – be careful not to overcook, as it can become tough. Finish by sprinkling with toasted sesame seeds for an extra touch of flavor and aroma. Your delicious Buk-eo-chae Bokkeum is ready to be served!
