Korean Stir-fried Dried Pollock Strips

Name: Korean Stir-fried Dried Pollock Strips
Prep time: 32 min
Cook time: 9 min
Total time: 41 min
Yield: 2 servings
Cuisine: Korean
Ingredients: dried pollock strips 120 g; water 100 ml; gochujang 1 tbsp; gochugaru 1 tsp; soy sauce 1 tbsp; oligosaccharide syrup 1.5 tbsp; cooking oil 1 tbsp; sesame seeds 1 tsp

Quick answer

Total time: 41 min
Level: Medium
Servings: 2 servings
Ingredients: 8

About this dish

Hwangtae is pollock dried through a winter of freezing and thawing in mountain air, which leaves the flesh light and full of tiny holes.

Soaked and stir-fried, the shreds take the gochujang glaze all the way in and turn red, moist and chewy.

Ingredients

servings

IngredientAmount

oligosaccharide syrup

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Instructions

6 steps

1

Moisten 120 g dried pollock strips evenly with 100 ml water and let them soften for about 20 minutes.

When the flesh feels pliable rather than stiff, squeeze out excess moisture firmly and cut any long pieces into bite-size lengths.
2

In a bowl, combine 1 tablespoon gochujang, 1 teaspoon gochugaru, 1 tablespoon soy sauce, and 1 1/2 tablespoons oligosaccharide syrup. Stir until the paste loosens completely, so the glaze coats the pollock quickly in the pan.
3

Heat 1 tablespoon cooking oil in a pan over medium heat.

Add the squeezed pollock and stir-fry for about 1 minute, tossing constantly, until stray moisture steams off and the fishy aroma becomes milder.
4

Lower the heat to medium-low, then add the prepared seasoning.

Mix quickly with chopsticks or tongs, separating clumps as you go, so the sticky glaze spreads before it scorches on the bottom.
5

Continue stir-frying for about 2 minutes, just until the seasoning soaks in.

Stop before the strips dry out; they should look red, moist, and glossy, with a chewy feel rather than a hard edge.
6

Turn off the heat and sprinkle in 1 teaspoon sesame seeds, then toss evenly.

Let the dish cool briefly before tasting, because the glaze thickens as it sits; adjust sweetness with syrup the next time if needed.

Official cooking and safety guidance

Public-agency cooking and food safety guidance that applies to this recipe.

Official cooking and safety guidance

Storage and reheating

Refrigerate leftovers in shallow containers within 2 hours and use them within 3 to 4 days. Reheat the center to 74°C.

Source: USDA Food Safety and Inspection Service. Leftovers and Food Safety

Sources checked 2026-08-22

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