Spicy and Sweet Stir-Fried Dried Pollack Jerky with Gochujang: A Simple Side Dish!
Easy Recipe for Stir-Fried Dried Pollack Jerky with Gochujang: A Perfect Side Dish
Dried pollack jerky is an essential ingredient to always have in your refrigerator! Many households who enjoy drinking have a pack or two of dried pollack. My fridge is always stocked, and I recently bought two bags at a discount from a large mart. Now I’m a dried pollack millionaire! With my abundance of dried pollack, I decided to make this delicious stir-fried dish. It’s incredibly tasty as a side dish.
Main Ingredients- 150g dried pollack jerky
- 1 Tbsp cooking oil
- 1 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Seasoning Sauce- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp minced garlic
- 2 Tbsp gochujang (Korean chili paste)
- 1 Tbsp soy sauce
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or oligodang)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Briefly soak the dried pollack jerky in lukewarm water for about 1 minute. Do not soak for too long, as it can make the flavor too mild. Gently squeeze out excess water by hand.
Step 2
Feel the dried pollack jerky; you’ll notice small, hard bones or spines. Remove these carefully with your fingers or clean scissors, as they can be uncomfortable to eat. Removing them will result in a much smoother texture.
Step 3
Cut the dried pollack jerky into bite-sized pieces. If they are too long, they might tangle when stir-frying or be difficult to eat. Cutting them into pieces about 5-7 cm long is recommended.
Step 4
Let’s make the delicious seasoning sauce! In a mixing bowl, combine 2 Tbsp gochujang, 1 Tbsp soy sauce, 1 Tbsp sugar, 1 Tbsp corn syrup, and 1 Tbsp minced garlic. Mix well with a spoon or whisk until smooth and no lumps remain. Properly blending the sauce ensures it coats the pollack jerky evenly.
Step 5
Add the cut dried pollack jerky to the bowl with the prepared seasoning sauce. Ensure the sauce is distributed evenly over the jerky.
Step 6
Gently mix the pollack jerky with the sauce using your hands. It’s important to coat the jerky thoroughly so the seasoning penetrates well between the strands. Marinating it this way allows the flavors to deepen.
Step 7
Heat 1 Tbsp of cooking oil in a deep pan or skillet. Add the gochujang-coated dried pollack jerky to the pan. Adding the jerky before the pan gets too hot helps prevent burning and ensures even cooking.
Step 8
Now, turn on the stove and stir-fry the dried pollack jerky over medium heat. Cooking over medium heat is ideal; it allows the pollack jerky to cook through without burning while the sauce thickens and caramelizes nicely.
Step 9
Stir-fry for about 2-3 minutes, continuously tossing with a spatula. Once the pollack jerky is cooked and the sauce has thickened slightly, add 1 Tbsp toasted sesame seeds and 1 Tbsp sesame oil. Give it a final mix, then immediately turn off the heat. Adding sesame oil and seeds at the end preserves their fragrant aroma and enhances the flavor. Your delicious stir-fried dried pollack jerky is ready!
