Spicy and Salty Dried Pollock and Bean Sprout Stew: The Ultimate Rice Side Dish
Chewy Dried Pollock and Crunchy Bean Sprout Stew – Your New Favorite Side Dish!
Tired of the same old seasoned side dishes? Pay attention today! We introduce a spicy and savory bean sprout stew recipe that boasts a wonderful crunchy texture and the satisfying chewiness of dried pollock. This addictive side dish will have you finishing a bowl of rice in no time. Let’s make it right now!
Main Ingredients- 100g Bean Sprouts (Choose fresh and crisp ones)
- 15g Dried Pollock Flakes (Remove bones and shred finely)
- 1 Tbsp Toasted Sesame Seeds (Adds a nutty flavor)
- 1/2 Tbsp Sesame Oil (For a fragrant finish)
Seasoning Ingredients- 1/2 Tbsp Gochugaru (Korean chili flakes – adjust for spiciness)
- 1/3 Tbsp Gochujang (Korean chili paste – adds deep umami)
- 1 Tbsp Soy Sauce (For basic seasoning)
- 1.3 Tbsp Soup Soy Sauce (Enhances umami and flavor)
- 5 Tbsp Anchovy Broth (Helps tenderize ingredients and balance flavors)
- 2 Tbsp Oligodang (Korean corn syrup – for mild sweetness and shine)
- 1/2 Tbsp Gochugaru (Korean chili flakes – adjust for spiciness)
- 1/3 Tbsp Gochujang (Korean chili paste – adds deep umami)
- 1 Tbsp Soy Sauce (For basic seasoning)
- 1.3 Tbsp Soup Soy Sauce (Enhances umami and flavor)
- 5 Tbsp Anchovy Broth (Helps tenderize ingredients and balance flavors)
- 2 Tbsp Oligodang (Korean corn syrup – for mild sweetness and shine)
Cooking Instructions
Step 1
First, gently rinse the dried pollock flakes under cold water to soften them. Remove any tough bones and then shred them into thin pieces. This helps the seasoning penetrate better, making them more delicious.
Step 2
Wash the bean sprouts thoroughly and drain them. If you find them too crunchy or prefer a softer texture, you can use bean sprouts meant for steaming, but be aware that they contain more moisture and may result in a slightly less intense flavor.
Step 3
In a small bowl, combine all the seasoning ingredients: gochugaru, gochujang, soy sauce, soup soy sauce, and oligodang.
Step 4
Add the anchovy broth to the bowl and stir well with a spoon until all the seasonings are evenly mixed, creating your seasoning paste.
Step 5
Add the prepared shredded dried pollock to the seasoning paste and gently mix it in your hands. Marinating the pollock beforehand allows it to absorb more flavor, resulting in a richer taste.
Step 6
Now, place a pot on the stove over medium-low heat. Add the marinated dried pollock and sauté briefly until it starts to simmer. (This step is optional, but lightly sautéing the pollock enhances its flavor.)
Step 7
Add the washed bean sprouts to the pot with the marinated pollock. Immediately cover the pot with a lid. To prevent any raw bean smell, do not open the lid at all during cooking. Let them steam for exactly 3 minutes and 30 seconds. This cooking time ensures the bean sprouts are perfectly crisp yet tender.
Step 8
Once the time is up, lift the lid. Gently toss the bean sprouts and pollock with a spatula or spoon, being careful not to mash the bean sprouts, to ensure the seasoning is evenly distributed.
Step 9
Turn the heat up to high and stir continuously while cooking until the sauce has reduced to a thick, syrupy consistency. Keep stirring to prevent sticking and create a delicious stew sauce.
Step 10
When the sauce reaches your desired thickness, turn off the heat. Finally, add the toasted sesame seeds for a nutty aroma and the sesame oil for a fragrant finish. Mix lightly, and your delicious spicy and savory dried pollock and bean sprout stew is ready!
