Korean Sweet Spicy Pollock Floss Stir-fry

Name: Korean Sweet Spicy Pollock Floss Stir-fry
Prep time: 5 min
Cook time: 7 min
Total time: 12 min
Yield: 4 servings
Cuisine: Korean
Ingredients: dried pollock floss 100 g; gochujang 1 tbsp; soy sauce 1 tsp; corn syrup 1.5 tbsp; mayonnaise 1 tbsp; minced garlic 0.5 tsp; cooking oil 1 tbsp; sesame seeds 0.5 tbsp

Quick answer

Total time: 12 min
Level: Easy
Servings: 4 servings
Ingredients: 8

About this dish

Myeongyeopchae, pollock floss, is finer and softer than ordinary dried pollock strips, and once stir-fried it sits between the two familiar dried-fish sides: softer than seasoned dried pollock, milder than the shredded squid stir-fry.

Its cottony clumps are teased apart along the grain by hand before cooking. A spoonful of mayonnaise in the sauce rounds off the gochujang.

Ingredients

servings

IngredientAmount

As an Amazon Associate, we may earn from qualifying purchases.

Instructions

6 steps

1

Place 100g dried pollock floss on a clean surface and run your fingers along the grain to pull the cotton-like bundle apart into individual strands, making sure no thick clumps remain before seasoning.
2

Combine 1 tablespoon gochujang, 1 teaspoon soy sauce, 1.5 tablespoons corn syrup, 1 tablespoon mayonnaise, and the minced garlic in a bowl, stirring until smooth and evenly blended into a glossy paste.
3

Add 1 tablespoon cooking oil to the pan and pour in the sauce over the lowest heat, warming it for 30 seconds until small bubbles appear at the edges, signaling the garlic aroma has bloomed and the sauce is ready.
4

Add the loosened pollock floss to the pan and toss gently with chopsticks or a spatula for no longer than 2 minutes, until every fiber glistens and feels pliant when pressed, removing from heat the moment they do.
5

Once the coating is even and the floss shines with a reddish glaze, turn off the heat and scatter 0.5 tablespoon sesame seeds over the top, letting the residual warmth release their nutty aroma.
6

Let the banchan cool completely in the pan at room temperature before transferring to an airtight container, then refrigerate where it keeps its flavor and moist texture for up to five days.