Korean Stir-fried Dried Pollock Strips
Hwangtae-chae-bokkeum is a Korean side dish of shredded dried pollock strips soaked until soft, then stir-fried in a gochujang, oligosaccharide syrup, and soy sauce glaze. The pollock absorbs the seasoning as it cooks, turning chewy and moist with a balanced spicy-sweet coating. Once prepared, it keeps well in the refrigerator for several days, making it a practical banchan to have on hand. It works equally well in lunchboxes and as a casual snack with drinks.
Adjust Servings
Instructions
- 1
Lightly moisten pollock strips, rest 5 minutes, then cut into bite-size pieces.
- 2
Mix gochujang, chili flakes, soy sauce, and syrup for the sauce.
- 3
Heat oil and stir-fry pollock strips for 1 minute.
- 4
Add sauce and stir-fry evenly for 3 minutes over medium heat.
- 5
When glossy, add sesame seeds and turn off heat.
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Nutrition (per serving)
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