Moist Dried Pollack Strips Salad (Hwangtaechai Muchim)
Recreating the Hwangtaechai Muchim Recipe from ‘Sumi’s Side Dishes’
I decided to make Hwangtaechai Muchim (spicy dried pollack salad) after watching an episode of ‘Sumi’s Side Dishes’. A particularly useful tip from the show was to lightly moisten the dried pollack strips with a spray bottle to make them tender. Luckily, I had just bought a spray bottle for cooking oil, so the timing was perfect! I followed the seasoning ratios from the show closely, but adjusted the amount of oligosaccharide slightly because my home-style gochujang and gochugaru are quite potent. Enjoy this delicious and tender side dish!
Main Ingredients- 100g dried pollack strips (Hwangtaechai)
- A little water
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp minced garlic (levelled)
- 3 Tbsp oligosaccharide (or corn syrup)
- 2 Tbsp sesame oil
- A pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, cut the dried pollack strips into 2-3 pieces to make them easier to eat. Don’t let any hand discomfort stop you from making this delicious dish!
Step 2
Fill a small spray bottle with water. Lightly spray the dried pollack strips evenly, turning them over to ensure they are all moistened. This step helps to make the pollack strips tender and allows the seasoning to be absorbed better.
Step 3
In a bowl, combine 2 Tbsp gochujang, 1 Tbsp gochugaru, 1 Tbsp levelled minced garlic, 3 Tbsp oligosaccharide, and 2 Tbsp sesame oil to create the seasoning paste. (You can adjust the amount of oligosaccharide based on the spiciness of your gochujang and gochugaru. Honey or rice syrup can be used as alternatives to oligosaccharide.)
Step 4
The seasoning ratio here is fantastic! I think this mixture would also be delicious for a spicy whelk salad (Golbaengi Muchim)!
Step 5
Push the seasoning to one side of the bowl. Take a small handful of the moistened pollack strips and dip them lightly into the seasoning. Place the seasoned portion to the side, and repeat this process with the remaining pollack strips. This method ensures that the seasoning is evenly distributed, unlike mixing everything at once where the initial pieces get more seasoning.
Step 6
After dipping the pollack strips in the seasoning, gently mix them with your hands. Because the pollack was pre-moistened, the seasoning will be absorbed deeply into the strips, making them incredibly flavorful.
Step 7
Finally, sprinkle toasted sesame seeds generously over the dish to finish. The nutty aroma of the sesame seeds enhances the overall flavor of the Hwangtaechai Muchim.
