Aha Bujang's Funeral-House Braised Half-Dried Pollock

Cooking tips 💡

• Simmering without a lid allows moisture to evaporate, resulting in a chewy and firm texture when cooled.
• If you don't have dark soy sauce (laochou; ssangnodu), you can use caramel sauce to achieve an appetizing brown color.
• If you want to reduce the sauce further, reduce the initial amount of soy sauce to 3 tablespoons to prevent it from becoming too salty.

Recommended for 🙋

• ⭐Those who want a chewy braised half-dried pollock side dish that tastes good even when cooled.
• ⭐Those who enjoy sweet and savory funeral-house-style braised dishes.