Description
Savory Seasoned Dried Pollack Strips are a delicious Korean-inspired snack featuring tender, toasted dried pollack strips coated in a sweet and spicy gochujang glaze. Perfectly balanced with garlic and sesame flavors, this quick and easy recipe is a must-try for craving a flavorful, crunchy delight.
Ingredients
Scale
Dried Pollack Preparation
- 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 Garnishing
- Vegetable oil (for drizzling in skillet)
- 1 tablespoon Toasted Sesame Seeds (For crunch and decoration)
- 2 tablespoons Chopped Green Onions (For freshness and color)
Instructions
- Soak the Pollack: Place the dried pollack strips into a bowl of cold water and allow them to soak for about 10 minutes. This step rehydrates the strips, making them tender and easier to cook.
- Drain and Dry: Carefully drain the soaked pollack strips and pat them dry thoroughly with a clean towel to remove excess moisture; this helps with toasting and prevents splattering during cooking.
- Prepare the Seasoning Sauce: In a small bowl, combine the gochujang, soy sauce, honey, minced garlic, and sesame oil. Mix well until the sauce is smooth and evenly blended.
- Preheat the Skillet: Heat a nonstick skillet over medium heat and add a light drizzle of vegetable oil to prepare for toasting the pollack strips evenly.
- Toast the Pollack Strips: Place the dried pollack strips into the hot skillet. Toast each side for 1 to 2 minutes until the strips become crispy and aromatic. Be careful not to burn them.
- Glaze and Stir-Fry: Pour the prepared seasoning sauce over the toasted pollack strips. Stir-fry continuously for 2 to 3 minutes, ensuring the strips are well coated and slightly caramelized by the glaze.
- Serve and Garnish: Transfer the glazed pollack strips onto a serving plate. Sprinkle generously with toasted sesame seeds and chopped green onions for added crunch, aroma, and vibrant color. Serve immediately for the best flavor and texture.
Notes
- Adjust gochujang quantity to control the spice level according to your preference.
- Soaking the dried pollack strips properly is key to achieving the right texture.
- Use tamari instead of soy sauce for a gluten-free version of this dish.
- Honey can be substituted with corn syrup, brown sugar, or maple syrup depending on desired sweetness and availability.
- Toast the sesame seeds lightly before sprinkling for enhanced flavor.
- Serve as a snack or appetizer with steamed rice for a fulfilling meal.
