Spicy and Sweet Braised Dried Pollock: The Ultimate Rice-Stealing Side Dish
A Delicious Dried Side Dish Made by Frying Dried Pollock and Braising it in a Savory Sauce – A Perfect Companion for Rice!
This dish is made by adding an extra step of frying the dried pollock in oil, unlike similar dishes like seasoned shredded dried squid (jinmi-chae). This frying process creates a wonderful texture that perfectly complements the savory, sweet, and spicy sauce.
Ingredients
- 5 sheets of dried pollock (myeongtaepo)
- 1.5 Tbsp gochujang (Korean chili paste)
- 1 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp rice syrup (or corn syrup/oligo syrup)
- 1 tsp minced garlic
- 1 Tbsp cooking wine (mirin)
- 3 Tbsp water
- Olive oil or cooking oil, for frying
- A little sesame oil
- A little toasted sesame seeds
Cooking Instructions
Step 1
This recipe is easy to make with common household ingredients. Once prepared, it can be stored in the refrigerator and enjoyed for 2-3 days, offering great peace of mind. Especially during school breaks when managing three meals and snacks can feel burdensome, having a reliable side dish like this is a lifesaver. Let’s get started step-by-step!
Step 2
Let’s begin by making the sauce. Add 1.5 tablespoons of gochujang, being careful not to mound it too much. Then, add 1 tablespoon of gochugaru for a nice spicy kick.
Step 3
Add 1 tablespoon of rice syrup (or your preferred sweetener like corn syrup or oligo syrup) for sweetness. If you prefer it sweeter, you can add a little more at the end. I found 1 tablespoon to be perfectly sweet and delicious.
Step 4
Next, add 1 tablespoon of cooking wine (mirin) to help tenderize the fish and add flavor. Stir everything together thoroughly to ensure the sauce ingredients are well combined.
Step 5
Add a pinch of black pepper, 3 tablespoons of water, and 1 teaspoon of minced garlic. Mix everything evenly. Your delicious sauce is now ready! Let’s set it aside and move on to preparing the dried pollock.
Step 6
Cut the dried pollock sheets into bite-sized pieces (about 2-3 inches). Briefly dip the cut pollock pieces into boiling water for just 5-10 seconds, then immediately drain them. This step helps to remove any additives from the seasoned dried fish and makes the pollock more tender.
Step 7
Heat a generous amount of olive oil or cooking oil in a pan over medium-high heat. Add the blanched dried pollock and stir-fry it vigorously, almost as if you’re deep-frying it. The goal is to get it lightly golden brown and slightly crispy. It might smell tempting enough to eat as is, but let’s resist and turn it into a fantastic side dish!
Step 8
Once the dried pollock is nicely browned, pour the prepared sauce over it. Stir quickly over high heat to coat the pollock evenly with the sauce, ensuring it doesn’t burn.
Step 9
The pollock is now coated in a glossy, delicious sauce! Turn off the heat, drizzle in a little sesame oil, and sprinkle with toasted sesame seeds for an extra burst of aroma and flavor. Serve the braised pollock on a plate. While it’s delicious served immediately, the texture becomes even more wonderfully chewy and flavorful if you let it sit for a day. This chewy, spicy, and sweet dried pollock dish is perfect with rice and also makes a fantastic snack or accompaniment to drinks!
