Savory Stir-Fried Dried Pollack Flakes
Chewy and Savory Stir-Fried Dried Pollack Flakes
I made a generous batch to serve as a side dish with rice.
Main Ingredients- 140g dried pollack flakes
- 5 Tbsp water
- 2 Tbsp cooking oil
- 1 Cheongyang pepper
Seasoning- 2 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp gochujang (Korean chili paste)
- 7 Tbsp plum extract (maesilcheong)
- 2 Tbsp soy sauce
- 3 Tbsp mirin (cooking wine)
- 5 Tbsp corn syrup (mulyeot)
- 9 Tbsp water
- 2 Tbsp gochugaru (Korean chili powder)
- 4 Tbsp gochujang (Korean chili paste)
- 7 Tbsp plum extract (maesilcheong)
- 2 Tbsp soy sauce
- 3 Tbsp mirin (cooking wine)
- 5 Tbsp corn syrup (mulyeot)
- 9 Tbsp water
Cooking Instructions
Step 1
First, prepare the main ingredient: the dried pollack flakes.
Step 2
Gradually add 5 tablespoons of water to the dried pollack flakes and mix them by lightly tossing with your hands. Make sure it’s not too soggy. Then, cut the pollack flakes into 3-5cm lengths using scissors or a knife for better flavor absorption.
Step 3
Heat 2 tablespoons of cooking oil in a pan over medium heat. Once the pan is warm, reduce the heat to low and stir-fry the prepared dried pollack flakes, being careful not to burn them.
Step 4
Once the pollack flakes are lightly stir-fried, add the seasoning ingredients: 2 tablespoons of gochugaru, 2 tablespoons of gochujang, 2 tablespoons of soy sauce (or regular soy sauce), 2 tablespoons of plum extract, and 3 tablespoons of mirin. Stir well over low heat until the seasonings are evenly distributed. Continuous stirring is crucial to prevent burning.
Step 5
The seasonings might clump initially, but as you stir over low heat, they will coat the pollack flakes. You’ll start to see small bubbles forming. At this point, turn off the heat temporarily.
Step 6
While the heat is off, add 3 tablespoons of corn syrup and 2 tablespoons of water. Mix thoroughly again. Turn the heat back on to low and bring it to a gentle simmer. Once you see bubbles forming again, turn off the heat. This step helps to soften the pollack flakes and give the sauce a nice sheen.
Step 7
Add the stir-fried pollack flakes back into the sauce. Gently mix and coat the pollack flakes evenly with the sauce using a spatula or spoon. It’s important to loosen any clumps of seasoning.
Step 8
Finely chop 1 Cheongyang pepper. You can add more if you prefer a spicier kick.
Step 9
Now, add the remaining seasoning ingredients: 5 tablespoons of plum extract, 2 tablespoons of gochujang, 7 tablespoons of water, and 2 tablespoons of corn syrup. Stir-fry everything over low heat until the liquid reduces and the sauce thickens, coating the pollack flakes well. Taste the dish and adjust seasonings (like sugar, soy sauce, or plum extract) to your preference.
Step 10
Finally, mix everything well. Your delicious stir-fried dried pollack flakes, with a wonderfully savory flavor that intensifies with each chew, are now complete! They are exceptionally tasty served over warm rice.
