Stir-Fried Dried Pollack (Hwangtae-chae Bokkeum)
How to Make Baek Jong-won’s Signature Stir-Fried Dried Pollack
This stir-fried dried pollack is a perfect side dish for rice and an excellent accompaniment to drinks! Enjoy its chewy texture and savory-sweet flavor.
Main Ingredients- 100g Dried Pollack (Hwangtae-chae): Prepare dried pollack strips for a chewy texture.
- 1/2 Green Onion: Finely chopped to create aromatic green onion oil.
- 1 tsp Minced Garlic: Adds a pungent depth of flavor.
- 1/3 Korean Chili Pepper (Optional): For a spicy kick. Remove seeds and mince finely.
Seasoning- 2 Tbsp Soy Sauce: The fundamental savory element of the dish.
- 0.5 Tbsp Gochugaru (Korean Chili Flakes): For vibrant color and a touch of heat.
- Pinch of Toasted Sesame Seeds: Adds a nutty aroma and visual appeal.
- 2 Tbsp Soy Sauce: The fundamental savory element of the dish.
- 0.5 Tbsp Gochugaru (Korean Chili Flakes): For vibrant color and a touch of heat.
- Pinch of Toasted Sesame Seeds: Adds a nutty aroma and visual appeal.
Cooking Instructions
Step 1
First, let’s prepare the dried pollack. Place 100g of dried pollack strips in a bowl and soak them in cold water for about 5 minutes. Be careful not to soak them for too long, as this can make them mushy. After soaking, gently feel the pollack with your hands and remove any bones or tough parts. Lightly squeeze out excess water.
Step 2
Next, we’ll make green onion oil. Finely chop half a green onion. Heat a pan over low heat, add the chopped green onion, and stir-fry until it releases its fragrant oil. The green onion should become golden and aromatic.
Step 3
If you’re using a pre-made green onion oil product (like Baekseol’s), you can use that instead of fresh green onions at this step. Follow the product instructions for the amount to use.
Step 4
Once the green onion oil is fragrant, add 1 teaspoon of minced garlic. Stir-fry over very low heat, being careful not to burn the garlic. Burnt garlic can taste bitter, so once it starts to turn golden, move on to the next step quickly.
Step 5
Now, add the prepared dried pollack strips to the pan. Stir-fry them together with the green onion oil and garlic to infuse the flavors.
Step 6
After stir-frying the pollack for a bit, add 0.5 tablespoon of gochugaru and mix quickly. Then, pour 2 tablespoons of soy sauce to one side of the pan. Let the soy sauce sizzle and caramelize slightly on the hot pan to create a ‘wok hei’ or smoky flavor. As soon as it starts bubbling, immediately mix everything together to ensure the sauce coats the pollack evenly. Cooking the soy sauce for too long can cause it to burn, so mixing it in right after it gets a smoky aroma is key.
Step 7
Once everything is well combined and has a glossy finish, your delicious stir-fried dried pollack is ready! For an extra touch of flavor and visual appeal, sprinkle with toasted sesame seeds. Serve it over warm rice or enjoy it as a fantastic side dish with your favorite beverages!
