Crispy and Sweet Dried Pollack “Gangjeong” Recipe
Easy Homemade Dried Pollack “Gangjeong”
If you’ve hesitated to eat dried pollack (Hwangtae) due to its smell or texture, this recipe is for you! Discover how to make delicious Hwangtae Gangjeong that’s crispy on the outside and tender on the inside, loved by everyone. It’s a perfect side dish for rice or a fantastic snack with a cold beer! Elevate your meals or casual gatherings with this delightful dish.
Main Ingredients- 100g dried pollack fillets
- Generous amount of frying oil
- 2 Tbsp potato starch or cornstarch
Sauce Ingredients- 1/2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp ketchup
- 1 Tbsp minced garlic
- 1 Tbsp plum extract or rice syrup
- 2 Tbsp corn syrup or rice syrup
- 1/2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp ketchup
- 1 Tbsp minced garlic
- 1 Tbsp plum extract or rice syrup
- 2 Tbsp corn syrup or rice syrup
Cooking Instructions
Step 1
Begin by preparing 100g of dried pollack fillets. Choose fillets that are thick and not easily broken.
Step 2
Briefly soak the dried pollack in lukewarm water for about 30 seconds to soften it. Be careful not to soak it for too long, as this can diminish its flavor or cause it to tear. To remove excess water, a vegetable dehydrator works best. If squeezing by hand, do so gently to avoid tearing the pollack.
Step 3
Add 2 tablespoons of starch to the squeezed dried pollack. The starch coating will help make the pollack crispy when fried.
Step 4
Place the starch-coated pollack in a large bowl. Cover the bowl or use a plastic bag and shake well. This ensures the starch is evenly distributed, creating a uniform coating for optimal crispiness.
Step 5
Heat a deep pan or wok with a generous amount of frying oil to about 170-180°C (338-356°F). Carefully add the starch-coated pollack and fry until golden brown. Fry for about 2-3 minutes, turning occasionally to prevent burning. Maintaining the correct oil temperature is crucial; too low and it will absorb too much oil, too high and it will burn before cooking through.
Step 6
Once golden brown, remove the fried pollack and place it on a plate lined with paper towels to drain excess oil. This step helps maintain its crispiness.
Step 7
Now, let’s make the delicious gangjeong sauce. In another pan, combine 1/2 Tbsp gochujang, 2 Tbsp ketchup, 1 Tbsp minced garlic, 1 Tbsp plum extract (or rice syrup), and 2 Tbsp corn syrup (or rice syrup). Cook over medium-low heat, stirring constantly, until the sauce thickens slightly. Be careful not to burn the sauce.
Step 8
When the sauce begins to bubble, add the fried pollack. Quickly toss and coat the pollack evenly with the sauce. The key is to coat it rapidly over high heat to prevent the pollack from becoming soggy.
Step 9
Finally, transfer the coated pollack gangjeong to a serving plate. Sprinkle with almond powder for an attractive finish, if desired. Enjoy immediately while warm for the ultimate crispy and chewy texture, or serve as is – it tastes great even when cooled, making it an excellent choice for a beer snack or a satisfying side dish.
