Chewy & Bouncy Dried Pollack Skin Stir-fry
Get Botox-Ready Skin! How to Make a Collagen-Rich Dried Pollack Skin Stir-fry
Dried pollack skin is known for its abundant collagen, which is great for skin health! I was curious about the texture after cooking the thin, papyrus-like skin, and I was pleasantly surprised by the chewy and bouncy result of this stir-fry. It has a texture reminiscent of eating chewy intestines, blended with the distinct flavor of dried pollack. It makes an excellent side dish for rice, so much so that it’s a true ‘rice thief’! The pollack skin becomes plump and bouncy, almost like it’s had a ‘Botox’ treatment, and both its appearance and taste are delightful. The texture and flavor are so satisfying that I’d love to make it again soon. Not only is it delicious, but it’s also packed with collagen for beautiful skin. Imagine getting prettier while enjoying a tasty meal! This dish was a fun exploration of transforming ingredients.
Main Ingredients- 1 bag Dried Pollack Skin
- 2 Tbsp Cooking Oil
- 1 Red Chili Pepper
- 1 Cheongyang Chili Pepper (or other hot pepper)
- 1 Tbsp Sesame Oil
- 1 Tbsp Sesame Seeds
For Cleaning- 2 Tbsp Flour
Seasoning Sauce- 4.5 Tbsp Soy Sauce
- 3 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp Soju (or cooking wine)
- 0.5 Tbsp Minced Ginger
- 1 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
- 2 Tbsp Flour
Seasoning Sauce- 4.5 Tbsp Soy Sauce
- 3 Tbsp Oligosaccharide (or corn syrup)
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Sugar
- 1 Tbsp Soju (or cooking wine)
- 0.5 Tbsp Minced Ginger
- 1 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
Cooking Instructions
Step 1
First, use scissors to carefully trim off any hard spines, bones, or fins attached to the dried pollack skin. Don’t discard these trimmings; they can be a great addition to homemade stock for a richer flavor.
Step 2
Place the dried pollack skin in a bowl and add 2 tablespoons of flour. Pour in enough water to cover and rub the skin vigorously with your hands. The flour will help to remove any impurities.
Step 3
Drain the cleaned pollack skin in a colander. Squeeze out as much water as possible with your hands. Excess moisture can make stir-frying difficult, so ensuring it’s well-drained is key.
Step 4
Now, prepare a dry frying pan. Heat it over medium heat and add the drained pollack skin. Stir-fry for about 3-5 minutes, allowing the moisture to evaporate and the skin to cook. As you continue to stir-fry, the skin will curl and shrink, becoming wonderfully chewy and gaining volume.
Step 5
Set the stir-fried pollack skin aside in a separate bowl. Now, let’s make the seasoning sauce. In a small bowl, combine the soy sauce, oligosaccharide, gochujang, sugar, soju, minced ginger, minced garlic, and chopped green onion. Mix well until you have a smooth sauce.
Step 6
Add about 2 tablespoons of cooking oil to the same frying pan and heat over medium-low heat. Pour in the prepared seasoning sauce and let it bubble and thicken slightly. You’ll smell a wonderful aroma as it cooks.
Step 7
Once the sauce is simmering nicely, add the stir-fried pollack skin back into the pan. Toss everything together to ensure the skin is evenly coated with the sauce. Continue to stir-fry for about 5 minutes, allowing the flavors to meld. Be sure to adjust the heat as needed to prevent burning.
Step 8
Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with 1 tablespoon of sesame seeds. Give it one last good toss to combine. Your delicious, chewy, and bouncy dried pollack skin stir-fry is ready! Serve it over hot rice as a rice bowl or enjoy it as a flavorful snack with a cold drink.
