Soft Dried Pollack Strips Seasoned with Gochujang: A Quick and Easy Side Dish
How to Make Delicious Dried Pollack (Hwangtaechae) Salad with Gochujang Sauce
This is a super simple side dish made by mixing dried pollack strips with a savory gochujang (Korean chili paste) sauce. It requires no cooking and brings out the natural flavors of the ingredients, making it a quick and easy addition to any meal. Enjoy this delightful Hwangtaechae muchim that’s perfect with rice!
Main Ingredients- Dried Pollack Strips (Hwangtaechae/Buk-eochae) 40g
Seasoning Ingredients- Gochugaru (Korean chili powder) 0.5 Tbsp
- Gochujang (Korean chili paste) 0.5 Tbsp
- Soy Sauce 0.5 Tbsp
- Oligosaccharide 1 Tbsp (adjust sweetness as desired)
- Minced Garlic 0.5 Tbsp
- Sesame Oil 1 Tbsp
- Sesame Seeds, a pinch (for nutty flavor)
- Gochugaru (Korean chili powder) 0.5 Tbsp
- Gochujang (Korean chili paste) 0.5 Tbsp
- Soy Sauce 0.5 Tbsp
- Oligosaccharide 1 Tbsp (adjust sweetness as desired)
- Minced Garlic 0.5 Tbsp
- Sesame Oil 1 Tbsp
- Sesame Seeds, a pinch (for nutty flavor)
Cooking Instructions
Step 1
First, prepare 40g of dried pollack strips (Hwangtaechae or Buk-eochae). Using the softer, body part of the strips will result in a more pleasant texture. If the strips are too long or thick, you can tear them apart by hand or cut them with scissors to a manageable length, about the size of your middle finger.
Step 2
Check the thickness of the pollack strips. If they are thick, tear them into bite-sized pieces or cut them with scissors to about the length of your middle finger. This ensures the seasoning coats them evenly, making them more delicious.
Step 3
Place the prepared pollack strips in a bowl and briefly soak them in cool or lukewarm water for about 20 seconds. This step helps to soften the strips slightly, allowing them to absorb the seasoning better. Be careful not to soak them for too long, as they can become too soft and fall apart.
Step 4
After a brief soak, thoroughly squeeze out all the excess water from the pollack strips using your hands. Squeezing out the water properly is crucial to prevent the sauce from becoming watery and to ensure the seasoning adheres well to the strips, resulting in a flavorful dish.
Step 5
Now, let’s make the delicious seasoning sauce. In a separate bowl, combine 0.5 Tbsp of gochugaru, 0.5 Tbsp of gochujang, 0.5 Tbsp of soy sauce, 1 Tbsp of oligosaccharide for sweetness (you can adjust this to your preference), and 0.5 Tbsp of minced garlic for flavor. Finally, add a pinch of sesame seeds for a nutty aroma. Stir everything together until the seasoning paste is well combined.
Step 6
Add the squeezed pollack strips to the prepared seasoning sauce and mix well. Using two spoons can help to mix the strips and seasoning evenly without clumping. Gently toss and mix until the pollack strips are thoroughly coated with the sauce.
Step 7
Once the pollack strips are well coated with the seasoning, drizzle in 1 Tbsp of sesame oil. Give it a final light mix. This final touch enhances the aroma and flavor of the dish. Your delicious seasoned dried pollack strips are now ready to be served and enjoyed!
