Korean Stir-fried Dried Whitebait Sheet
Dried whitebait sheets - paper-thin and lightly fishy - are a Korean pantry staple for quick banchan. The sheets are torn and dry-toasted to drive off moisture, giving the final dish a brittle, chip-like crunch. A glaze of gochujang, soy sauce, and oligosaccharide syrup coats both sides in the pan. The taste is salty-sweet with a fermented chili kick, and the texture stiffens as it cools - one of the rare banchan that improves at room temperature.
Adjust Servings
Instructions
- 1
Cut the whitebait sheet into bite-size pieces.
- 2
Dry-toast it for 1 minute over low heat to remove moisture.
- 3
Mix gochujang, soy sauce, syrup, sugar, and garlic.
- 4
Add oil to the pan and cook the sauce for 30 seconds.
- 5
Add the whitebait sheet and quickly coat both sides.
- 6
Turn off heat and finish with sesame oil and sesame seeds.
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Nutrition (per serving)
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