Quick and Easy Dried Pollack Salad (No-Cook Recipe)
Summer Side Dish Series Part 4: Delicious Dried Pollack Salad Made Without Using the Stove
Beat the heat this summer by making a refreshing side dish without turning on your stove! This is the fourth installment in our series, and we have more delicious recipes coming up in Part 5, so stay tuned!
Main Ingredients- 100g dried pollack strips (hwangtaechai)
- 1 Tbsp sesame oil
- A sprinkle of toasted sesame seeds (for garnish)
Seasoning Ingredients- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 4 Tbsp maesilcheong (plum extract)
- 2 Tbsp vinegar
- 1/2 Tbsp sugar
- 5 Tbsp water
- 1/2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili powder)
- 2 Tbsp soy sauce
- 4 Tbsp maesilcheong (plum extract)
- 2 Tbsp vinegar
- 1/2 Tbsp sugar
- 5 Tbsp water
- 1/2 Tbsp minced garlic
Cooking Instructions
Step 1
First, cut the dried pollack strips into bite-sized pieces. If they are too long, they can be difficult to eat, so cutting them into about 5-7 cm (2-3 inches) lengths is recommended.
Step 2
In a bowl, combine all the seasoning ingredients: gochugaru, soy sauce, maesilcheong, vinegar, sugar, water, and minced garlic. Whisk them together thoroughly until no lumps remain, ensuring the sugar is dissolved. This creates your flavorful dressing.
Step 3
Add the prepared dried pollack strips to the bowl with the dressing. Gently mix and toss with your hands, following the grain of the pollack, until it is evenly coated with the seasoning. This ensures every strand absorbs the delicious flavor.
Step 4
Let the mixture sit for about 5 minutes to allow the flavors to meld and the pollack to soften slightly. Finally, drizzle in 1 tablespoon of sesame oil and sprinkle generously with toasted sesame seeds. Your delicious, no-cook dried pollack salad is now ready to be enjoyed as a perfect side dish or a tasty snack!
