Korean Seasoned Dried Pollock Strips
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 8
About this dish
Braised dried pollock comes out soft and moist; this version tosses the dry shreds straight into a gochujang, vinegar, and oligosaccharide syrup dressing and keeps them chewy.
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With no stove involved, it takes about 15 minutes when a side dish is needed in a hurry.
Ingredients
Instructions
- 1
Pick through 120 g dried pollock strips and remove any hard tips or coarse bones by hand.
Cut the strips into 4 to 5 cm lengths with kitchen scissors so they mix evenly and are easy to eat.
- 2
If the strips are so stiff that they do not bend when pressed, mist them very lightly with water.
Rest for only 2 minutes, just until the surface softens while the chewy center remains intact.
- 3
In a large bowl, stir together 1.5 tbsp gochujang, 1 tsp gochugaru, 1.5 tbsp oligosaccharide syrup, 1 tbsp vinegar, and 0.5 tsp minced garlic. Mix until the sauce looks glossy and no thick paste remains.
- 4
Add the pollock strips to the sauce and loosen them first with chopsticks or tongs.
Then press and turn gently with your fingertips so the seasoning reaches between the fibers without crushing the strips.
- 5
Drizzle 1 tsp sesame oil around the edge of the bowl and toss lightly.
Stop when the color is evenly red and the surface no longer looks dry, since overmixing can fray the pollock strips.
- 6
Sprinkle with 1 tsp sesame seeds and serve.
For a more settled coating, refrigerate for an optional 10 to 30 minutes, then toss lightly once before serving.
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