Crispy and Savory Hwangtae Gangjeong (Korean Dried Pollack)
More Delicious Than Chicken: Hwangtae Gangjeong Recipe – The Perfect Beer Snack
Introducing a Hwangtae Gangjeong recipe that will capture everyone’s taste buds, a dish that everyone can enjoy without complaint! This crispy on the outside, tender on the inside Hwangtae Gangjeong is the ultimate snack that pairs perfectly with beer.
Main Ingredients- 1 prepared Hwangtae (dried pollack)
- 1/2 cup potato starch
- A little cooking oil (for frying)
- A little sesame seeds
- Sweet potato (optional, for serving alongside)
Gangjeong Sauce- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp ketchup
- 1 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp vinegar
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp ketchup
- 1 Tbsp cooking oil
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- 2 Tbsp corn syrup (or rice syrup)
- 1 Tbsp vinegar
Cooking Instructions
Step 1
Lightly rinse the dried pollack under running water. This helps it absorb moisture and become more tender. Let it sit for about 5 minutes to soften. Then, use scissors to trim off the tough head, fins, and tail. Cut the pollack into bite-sized pieces (about 3-4 cm).
Step 2
Generously coat each piece of cut pollack with potato starch, ensuring both sides are covered. Then, lightly tap off any excess starch. This step is crucial for achieving a super crispy texture when fried.
Step 3
Heat a generous amount of cooking oil in a pot to about 170°C (340°F). If you don’t have a thermometer, test the oil by dropping a little starch; it should sizzle and float immediately. Carefully add the starch-coated pollack pieces one by one, frying until they are golden brown on all sides. Avoid overcrowding the pot, as this can cause them to stick together or lower the oil temperature.
Step 4
Once crispy, remove the fried pollack pieces and place them on a wire rack to drain excess oil. While these are delicious on their own, we’ll now prepare the flavorful gangjeong sauce to coat them.
Step 5
If you feel one pollack isn’t enough, frying sweet potato alongside makes for a more substantial and delightful snack. Coat the sweet potato pieces (cut beforehand) with potato starch and fry them until golden and crispy, just like the pollack.
Step 6
In a small saucepan, combine all the gangjeong sauce ingredients: gochujang, ketchup, cooking oil, soy sauce, brown sugar, vinegar, and corn syrup. Stir well and bring to a simmer over medium-low heat. Let it bubble for about 1-2 minutes until the sauce thickens slightly. Then, add the fried pollack and sweet potato to the sauce.
Step 7
Turn off the heat and quickly toss the pollack and sweet potato to coat them evenly with the sauce. Sprinkle with sesame seeds for a final touch. Your crispy, sweet, and savory Hwangtae Gangjeong is ready! It’s best enjoyed immediately while still warm.
