Korean Braised Dried Pollock and Potatoes

Name: Korean Braised Dried Pollock and Potatoes
Prep time: 15 min
Cook time: 28 min
Total time: 43 min
Yield: 2 servings
Cuisine: Korean
Ingredients: dried pollock strips 90 g; potato 300 g; onion 80 g; soy sauce 2.5 tbsp; gochugaru 1 tsp; oligosaccharide syrup 1 tbsp; minced garlic 1 tsp; sesame oil 1 tsp; water 250 ml

Quick answer

Total time: 43 min
Level: Easy
Servings: 2 servings
Ingredients: 9

About this dish

Dried pollock strips turn pleasantly chewy as they absorb a soy and gochugaru glaze, while the potatoes go soft and floury around them.

That chewiness depends on a short soak: five minutes in lukewarm water is enough, and anything longer leaves the fish limp and stringy in the pan. The potatoes get a head start for the same reason, so the pollock only needs a few minutes in the sauce. A little oligosaccharide syrup rounds off the saltiness, and the dish holds up well in the fridge for the next day's lunchbox.

Ingredients

servings

IngredientAmount

oligosaccharide syrup

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Instructions

6 steps

1

Soak 90 g dried pollock strips in lukewarm water for only 5 minutes.

Squeeze them firmly right away so they do not turn mushy, then cut the strips into 5 cm pieces.
2

Cut 300 g potato into even 1.5 cm half-moon slices so the pieces cook at the same speed.

Slice 80 g onion thickly and keep it ready to add after the potato has partly softened.
3

Mix 2.5 tbsp soy sauce, 1 tsp gochugaru, 1 tbsp oligosaccharide syrup, 1 tsp minced garlic, and 250 ml water until the syrup loosens and the seasoning looks even.
4

Place the potatoes in the pot, pour in the seasoning, cover, and cook over medium heat for about 6 minutes.

The potatoes should look slightly translucent at the edges and accept a chopstick only partway.
5

Add the pollock strips and onion, then spoon the braising liquid over the top.

Simmer uncovered over medium heat for 4 more minutes, lowering the heat if the bottom starts to dry before the potatoes finish.
6

Turn off the heat when the potatoes are tender through the center and the pollock has absorbed the sauce but still feels chewy.

Drizzle in 1 tsp sesame oil, fold gently, and transfer to a serving dish.