Description
These Savory Seasoned Dried Pollack Strips offer a delightful blend of chewy texture and bold Korean flavors. Perfect as a snack or appetizer, they feature marinated dried pollack toasted to crispy perfection, glazed with a spicy-sweet gochujang sauce, and garnished with sesame seeds and fresh green onions for an irresistible crunch and freshness.
Ingredients
Scale
Main Ingredients
- 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 the dried pollack strips in a bowl of cold water and let them soak for about 10 minutes. This softens the strips and prepares them for cooking.
- Drain and Dry: Carefully drain the water from the soaked pollack strips and pat them dry thoroughly with a towel to remove excess moisture before cooking.
- Prepare the Seasoning Sauce: In a bowl, combine gochujang, soy sauce, honey, minced garlic, and sesame oil. Mix well until the sauce is smooth and all ingredients are fully incorporated.
- 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 in the heated skillet. Toast each side for 1 to 2 minutes until they become crispy and lightly golden, enhancing flavor and texture.
- Glaze and Stir-Fry: Pour the prepared seasoning sauce over the toasted pollack strips. Stir-fry the mixture for 2 to 3 minutes, allowing the sauce to coat the strips evenly and caramelize slightly.
- Serve and Garnish: Transfer the glazed pollack strips to a serving plate. Sprinkle toasted sesame seeds and chopped green onions on top for added crunch, aroma, and a pop of color. Serve warm.
Notes
- Adjust gochujang quantity to control the spice level to your preference.
- For gluten-free options, substitute soy sauce with tamari.
- Honey can be replaced with brown sugar or maple syrup for different sweetness profiles.
- Use olive oil instead of sesame oil if a nut-free alternative is required.
- Make sure to dry the pollack strips well after soaking to prevent excess splattering during cooking.
