Korean Braised Dried Pollock and Potatoes
Hwangtae gamja jorim is a Korean braised dish of dried pollock strips and potato in a soy sauce seasoning with gochugaru and oligosaccharide syrup. The potatoes are cooked first until partially tender, then the briefly soaked pollock strips and onion are added to braise together. The pollock absorbs the seasoned broth and turns pleasantly chewy, while the potatoes become starchy and fluffy. Sesame oil added at the end ties the flavors together with a nutty fragrance. Keeping the pollock soak time very short is the key to maintaining its signature texture.
Adjust Servings
Instructions
- 1
Soak dried pollock for 20 seconds, then squeeze out excess water.
- 2
Cut potatoes into large chunks and slice onion thickly.
- 3
Cook potatoes in water for 8 minutes first.
- 4
Add soy sauce, chili flakes, syrup, garlic, then add pollock and onion.
- 5
Braise on medium-low for 12 minutes, basting for even seasoning.
- 6
When sauce thickens, add sesame oil and simmer 1 more minute.
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