Super Simple & Delicious Dried Pollock Flakes Stir-Fry: Baek’s Recipe
Mastering Delicious Dried Pollock Stir-Fry from Chef Baek’s Home Cooking Show, Perfect for Fridge Clear-Out!
Wondering what to do with those dried pollock flakes lingering in your fridge? Here’s a recipe from Chef Baek that uses simple ingredients to create a delightful stir-fry. If you don’t have dried pollock flakes, you can even slice and use fresh pollock! Experience a taste that’s truly addictive and pairs wonderfully with rice.
Main Ingredients- 600g prepared dried pollock flakes
- 2 Tbsp chopped green onion
- 2 Tbsp soy sauce
- 1 Tbsp oyster sauce
- Pinch of black pepper
- 1 Korean green chili pepper, chopped
- 2 tsp sugar
Cooking Instructions
Step 1
Hello everyone! Today, we’re going to make a super simple yet incredibly delicious stir-fried dried pollock flakes. This recipe makes a fantastic side dish.
Step 2
First, it’s time to make the ‘scallion oil,’ which is the key to a flavorful stir-fry. Heat some oil in a pan, add the chopped green onions, and sauté until fragrant. It’s best to cook them over medium-low heat to allow the scallion flavor to fully infuse the oil.
Step 3
While the scallion oil is infusing, prepare the dried pollock flakes. Briefly soak the pollock flakes in cold water to soften them, then squeeze out the excess water thoroughly. Cut them into bite-sized pieces. Be careful not to soak them for too long, or they might break apart.
Step 4
Now, add the squeezed dried pollock flakes to the pan with the scallion oil and stir-fry them together. As they cook with the sweet aroma of the scallion oil, your mouth will start watering. The magic of scallion oil is truly amazing!
Step 5
Here’s a special tip from Chef Baek! It’s the ‘sugar coating.’ While stir-frying the pollock flakes, add 2 teaspoons of sugar and continue to cook. The sugar coating prevents the pollock flakes from absorbing too much soy sauce, which can make them sticky, and helps keep them moist. Also, briefly soaking them in water before stir-frying prevents them from burning. Be sure to try both of these tips!
Step 6
Once they’re nicely stir-fried, add the chopped Korean green chili pepper for a bit of heat. Chef Baek used
Step 7
Wow, the aroma is absolutely fantastic! We’re almost done. Just by looking at it, you can see how different this is from the usual gochujang-based dried pollock stir-fry. The flavor is also deep and rich, making it a perfect companion to a bowl of rice!
