Bugeo Jorim (Korean Braised Dried Pollack)

Soak 100 g dried pollack in cold water for exactly 20 minutes, just until the strips soften and turn pliable.

Do not extend the soak, because the spongy flesh can become mushy before braising.

Lift out the soaked pollack, shake off surface water, and squeeze it firmly with both hands.

Open up the strips lightly afterward so the sauce can reach the inside instead of being diluted by trapped water.

In a small bowl, combine 2 teaspoons soy sauce, 1 teaspoon gochujang, 1 teaspoon sugar, 1 teaspoon oligosaccharide syrup, and 2 minced garlic cloves. Stir before heating so the seasoning spreads evenly later.

Stir the sauce until no sugar grains are visible and the paste looks smooth and red.

Break up any gochujang lumps now, because thick spots can scorch quickly once they touch the hot pan.

Spread the pollack in one layer in a pan and spoon the sauce over it, then set the heat to medium.

Cook for 3 to 4 minutes, turning often so the strips absorb seasoning throughout.

Turn off the heat when the liquid is almost gone and the pollack is glossy red rather than wet.

Add 1 teaspoon sesame oil and 1 teaspoon sesame seeds, toss gently, and serve warm or chilled.