Spicy Dried Pollack and Dried Shrimp Stir-Fry with Gochujang
The Ultimate Side Dish: Spicy, Sweet, and Savory Stir-Fried Dried Pollack and Dried Shrimp!
Craving a flavorful side dish? This recipe for dried pollack (also known as dried cod, ‘hwangtaech’) and dried shrimp, stir-fried with a perfectly balanced ‘ma-dan-jjan’ (spicy, sweet, and savory) flavor profile, is a must-try. It’s an irresistible dish that will have you reaching for more rice!
Main Ingredients
- 200g Dried Pollack Strips (Hwangtaech/Bugeochae), softened and water squeezed out
- 50g Dried Small Shrimp (cleaned)
- 3-4 Tbsp Grapeseed Oil (or other neutral cooking oil)
Seasoning
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- 4 Tbsp Soy Sauce (Korean ‘jin ganjang’)
- 3 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Sugar
- 1-2 Pinches Salt (to taste)
- 1 Tbsp Toasted Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 2 Tbsp Gochujang (Korean chili paste)
- 1 Tbsp Gochugaru (Korean chili flakes)
- 1 tsp Minced Garlic
- 4 Tbsp Soy Sauce (Korean ‘jin ganjang’)
- 3 Tbsp Oligodang (corn syrup or rice syrup)
- 1 Tbsp Sugar
- 1-2 Pinches Salt (to taste)
- 1 Tbsp Toasted Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, prepare the dried pollack strips. Soak them in lukewarm water for about 5-10 minutes until they become pliable. Gently squeeze out all the excess water. Inspect for any small bones and remove them. Cut the softened pollack strips into bite-sized pieces, about 4-5 cm long, for easier eating and better sauce adhesion.
Step 2
Prepare the dried small shrimp. If there are any visible impurities, you can briefly rinse them under running water. Drain them well using a sieve. These shrimp will add a delightful umami flavor and a slight crunch.
Step 3
Now, let’s make the flavorful seasoning sauce. In a bowl, combine the gochujang, gochugaru, minced garlic, soy sauce, oligodang, sugar, and a pinch or two of salt. Stir everything together until well combined. (*Tip: For the best aroma, reserve the toasted sesame oil and sesame seeds for the very end of the cooking process.)
Step 4
Heat the grapeseed oil in a pan over medium heat. Add the prepared dried pollack strips and stir-fry for about 2-3 minutes until they are lightly golden and fragrant. This step helps to remove any lingering fishy smell and enhances their nutty flavor. Then, add the dried small shrimp and continue to stir-fry for another 2 minutes until they become slightly crispy.
Step 5
Push the pollack and shrimp to one side of the pan to create some space in the center. Pour the prepared seasoning sauce into the cleared space and let it simmer for about 30 seconds. Once the sauce is slightly bubbly, toss everything together, coating the pollack and shrimp evenly with the sauce. Reduce the heat to medium-low and stir-fry for no more than 1 minute to prevent the sauce from burning and the pollack from becoming too tough. Quick stir-frying is key here.
Step 6
Turn off the heat. Drizzle in the toasted sesame oil and sprinkle with toasted sesame seeds. Stir to combine. Your delicious Spicy Dried Pollack and Dried Shrimp Stir-Fry is ready! It’s best enjoyed when the pollack is chewy and the shrimp are crispy, but the flavors meld beautifully as it sits. This dish is a fantastic side for rice or even a great snack!
