Description
Savory Seasoned Dried Pollack Strips are a delicious Korean-inspired snack featuring thinly sliced dried pollack coated in a spicy, sweet, and savory gochujang-based sauce. This quick and easy recipe involves soaking the dried fish, toasting it until crispy, and then stir-frying it with a flavorful glaze, resulting in a crunchy and addictive dish perfect for snacking or serving as a side dish.
Ingredients
Scale
Pollack Strips
- 200 grams Dried Pollack Strips (Thin, pre-cut strips work best.)
- 1 cup Water (For soaking)
Seasoning Sauce
- 2 tablespoons Gochujang (Korean Chili Paste) (Adjust based on heat preference)
- 2 tablespoons Soy Sauce (Substitute with tamari for gluten-free)
- 1 tablespoon Honey or Corn Syrup (Can replace with brown sugar or maple syrup)
- 2 cloves Garlic (minced) (Provides fragrant notes)
- 1 tablespoon Sesame Oil (Use olive oil for a nut-free alternative)
For Cooking and Garnish
- Vegetable Oil (a drizzle for skillet)
- 1 tablespoon Toasted Sesame Seeds (For crunch and decoration)
- 2 tablespoons Chopped Green Onions (For freshness and color)
Instructions
- Soak the Pollack: Place dried pollack strips in a bowl of cold water and let them soak for about 10 minutes. This softens the strips making them easier to toast and season.
- Drain and Dry: Carefully drain the water from the pollack strips and pat them dry thoroughly with a kitchen towel to remove excess moisture.
- Prepare the Seasoning Sauce: In a mixing bowl, combine gochujang, soy sauce, honey, minced garlic, and sesame oil. Stir until the sauce is smooth and well blended.
- Preheat the Skillet: Heat a nonstick skillet over medium heat and add a small drizzle of vegetable oil to prevent sticking and help with toasting.
- Toast the Pollack Strips: Place the dried pollack strips evenly in the skillet and toast each side for 1-2 minutes until the strips become crispy and slightly golden.
- Glaze and Stir-Fry: Pour the prepared seasoning sauce over the toasted strips and stir-fry them together in the skillet for 2-3 minutes, ensuring all strips are evenly coated and heated through.
- Serve and Garnish: Transfer the glazed pollack strips to a serving plate, then sprinkle with toasted sesame seeds and chopped green onions to add crunch and freshness before serving.
Notes
- Adjust the amount of gochujang based on your preferred spice level.
- For a gluten-free version, substitute soy sauce with tamari.
- Use a nonstick skillet to prevent sticking and facilitate easy toasting.
- Be sure to dry the pollack strips well after soaking to achieve the best crispy texture.
- Store leftover seasoned pollack strips in an airtight container for up to 2 days.
