Tender Zucchini and Dried Pollack Stir-fry: A Quick Breakfast Alternative to Soup
Skip the morning soup and enjoy a hearty breakfast with this Zucchini and Dried Pollack Stir-fry!
Today, we’re making a dish that’s technically a stir-fry but tastes like a comforting stew: ‘Zucchini and Dried Pollack Stir-fry’. It’s perfect for enjoying with rice instead of morning soup! It has a mild yet deep flavor that’s ideal for a breakfast rice bowl. When you’re short on time in the morning and don’t want to make soup, try this delightful dish as a special treat.
Main Ingredients
- 1 medium zucchini
- 1/2 handful dried pollack (about 30g)
- 2 chili peppers (e.g., Korean green chili or red chili)
- 1 tsp minced garlic
- 1/3 Tbsp salted shrimp (saeujeot)
- A little sesame oil (1-2 Tbsp)
Cooking Instructions
Step 1
First, prepare the dried pollack. Briefly soak it in cold or lukewarm water for about 2-3 minutes, then drain. This process softens the tough pollack and removes any impurities. Don’t discard the soaking water; set it aside for later. Cut the dried pollack into bite-sized pieces (about 5cm long) with scissors.
Step 2
Wash the zucchini, remove the ends, and slice it into approximately 0.5cm thick half-moons. Finely chop the chili peppers. (Use Korean green chilies if you like a bit of heat, or red chilies for color.)
Step 3
Heat a pan over medium-low heat, add 1-2 tablespoons of sesame oil, and stir-fry the prepared dried pollack until fragrant, being careful not to burn it. This step removes any fishy smell and adds a nutty aroma. Stir-fry for about 1-2 minutes.
Step 4
Once the pollack is lightly stir-fried, add the sliced zucchini to the pan. Toss gently to combine. Instead of stirring vigorously, lightly stir-fry for about 30 seconds to 1 minute, just enough to let the zucchini begin to soften alongside the pollack.
Step 5
Pour in about 1 ladleful (approx. 100ml) of the water the pollack was soaked in. If you prefer a drier stir-fry, use less water (about half a ladle). For a soupy consistency to enjoy with rice, like today’s recipe, add a bit more water (over one ladle). Once the liquid simmers gently, add the chopped chili peppers and cook for another short while.
Step 6
Finally, season with 1/3 tablespoon of salted shrimp to taste. Using salted shrimp adds a savory depth of flavor. Adjust with a pinch of salt if needed. Stir in 1 teaspoon of minced garlic to finish. Your tender and flavorful Zucchini and Dried Pollack Stir-fry is ready!
