Korean Sweet Spicy Stir-fried Filefish Jerky
Quick answer
- Total time
- 15 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 7
About this dish
Dried filefish jerky is tough and dry straight from the bag; a glaze of gochujang, soy sauce and oligosaccharide syrup softens it until the pieces bend instead of snapping.
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Kept in the fridge, it holds for five to seven days.
Ingredients
Instructions
- 1
Cut 120 g dried filefish jerky into bite-size pieces with scissors.
Keep the pieces about 3 to 4 cm wide so they stay flexible and do not dry out or crumble too quickly in the pan.
- 2
Mix 1 tablespoon gochujang, 1 tablespoon soy sauce, 1.5 tablespoons oligosaccharide syrup, and 1 teaspoon sugar before cooking.
A smooth sauce coats faster, which helps prevent the jerky from turning hard while you stir.
- 3
Add 1 tablespoon cooking oil to a pan and warm it over low heat.
Add the jerky and stir for about 1 minute, turning the pieces until the surface smells lightly toasted and looks a little drier.
- 4
Reduce the heat to very low and add the mixed sauce.
Because the syrup can burn quickly, keep shaking and tossing the pan, coating all the pieces within about 30 seconds instead of letting the sauce sit.
- 5
Once the sauce clings in a glossy layer, stir-fry only 30 seconds to 1 minute more.
Stop when the pieces bend slightly and feel softer, rather than cooking longer until the glaze thickens and the jerky stiffens.
- 6
Turn off the heat, sprinkle in 1 teaspoon sesame seeds, and toss evenly.
The glaze is stickier while hot, so let the dish cool briefly before serving it with rice, as a snack, or with drinks.
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