Chewy Dried Pollack Jerky Salad: An Effortless Side Dish Perfect for Holidays
An indispensable holiday side dish! Make a delicious dried pollack jerky salad in a snap with no complicated steps.
Preparing special side dishes for the upcoming Chuseok holiday? Try making this chewy and savory dried pollack jerky salad with minimal effort! It not only adds richness to your holiday table but is also great as a regular side dish for rice. Wishing you a peaceful and happy Chuseok holiday with your loved ones, filled with delicious food!
Main Ingredients
- 150g thick dried pollack jerky
- 3-4 stalks of green onions
Seasoning Ingredients
- 2 Tbsp cooking oil
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp soy sauce
- 3 Tbsp corn syrup
- 2 Tbsp plum extract
- 2 Tbsp rice wine (mirin, etc.)
- 1 Tbsp minced garlic
- 2 Tbsp cooking oil
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp tuna extract (fish sauce)
- 1 Tbsp soy sauce
- 3 Tbsp corn syrup
- 2 Tbsp plum extract
- 2 Tbsp rice wine (mirin, etc.)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
First, select thick, not overly dry, dried pollack jerky. Place it in a bowl and rinse lightly under running water once. Then, add enough water to cover the jerky and add 3 tablespoons of rice wine. Gently mix and knead the pollack jerky with your hands. This process helps to remove any fishy odor and achieve a tender texture.
Step 2
After soaking in rice wine for a short while, squeeze out the excess water from the dried pollack jerky firmly with your hands. Importantly, do not discard the water used for soaking! This water will be used as a precious broth for making the delicious seasoning later.
Step 3
Now it’s time to make the flavorful seasoning. Heat a non-stick pan over medium heat and add 2 tablespoons of cooking oil and 2 tablespoons of gochujang. Stir-fry them well, being careful not to burn the gochujang, which is key to developing a deep flavor. Once the gochujang is sufficiently stir-fried, quickly mix in 1 tablespoon of tuna extract and 1 tablespoon of soy sauce. Then, pour in 150ml of the soaking water from the pollack jerky (pollack broth) and bring it to a rolling boil over high heat.
Step 4
As the seasoning begins to boil, reduce the heat slightly. Add 3 tablespoons of corn syrup, 2 tablespoons of plum extract, 2 tablespoons of rice wine, and 1 tablespoon of minced garlic. Stir everything together and let it boil vigorously again over high heat until the sauce thickens and becomes glossy. This step forms the base of your delicious and shiny seasoning.
Step 5
Once the seasoning has reduced to a desirable consistency, add the squeezed dried pollack jerky and gently toss to coat it evenly with the sauce. When the jerky is well-coated, turn off the heat. Finally, add the chopped green onions, sprinkle with sesame seeds, and drizzle with 1 tablespoon of sesame oil to finish. Your delicious dried pollack jerky salad is ready to be enjoyed as a fantastic holiday side dish!
