Crispy and Savory Dried Pollock Skin Gangjeong
Pollock Skin Snack: Gangjeong Recipe (Part 1)
I’ve always enjoyed dried pollock skin as a crispy snack (bugak) or in jellied form. This time, I decided to transform it into a ‘gangjeong’ – a Korean confection typically coated in syrup and nuts. The result is incredibly nutty and satisfyingly crunchy! This recipe offers a delightful way to enjoy pollock skin.
Main Ingredients
- 5 portions of prepared dried pollock skin
- Vegetable oil, for deep-frying (sufficient amount)
- 1 Tbsp black sesame seeds
- 1 Tbsp toasted sesame seeds
Syrup Coating (Jorimjang)
- 1 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sugar
- 1 Tbsp water
- 1 Tbsp soy sauce
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp sugar
Cooking Instructions
Step 1
1. Prepare the Pollock Skin: First, separate the dried pollock into its head, fins, skin, and flesh. Carefully clean the skin, removing any remaining scales or debris. If the skin pieces are too large, cut them into bite-sized pieces for easier handling and eating.
Step 2
2. Fry the Pollock Skin: Heat a generous amount of vegetable oil in a pan over medium heat. Add the prepared pollock skin and fry until it becomes golden brown and crispy. Be careful not to burn it. The skin might curl up as it fries, so gently separate the pieces with chopsticks while frying to ensure even crispiness. Once fried, transfer the skin to a plate lined with paper towels to absorb excess oil.
Step 3
3. Make the Syrup Coating: In a small bowl, combine 1 Tbsp water, 1 Tbsp soy sauce, 1 Tbsp oligosaccharide, and 1 Tbsp sugar. Stir well until the sugar is completely dissolved. This mixture will be used to coat the fried pollock skin.
Step 4
4. Coat with Syrup and Serve: Return the fried pollock skin to the pan. Pour the prepared syrup mixture over the skin. Bring the syrup to a boil over medium heat, then reduce to low heat. Quickly toss the pollock skin to ensure it’s evenly coated with the sticky syrup. Once the syrup thickens and coats the skin well, turn off the heat. Sprinkle generously with the black sesame seeds and toasted sesame seeds. Enjoy immediately while warm, or let it cool completely for an even crispier texture.
