Kim Dae-seok's Semi-Dried Pollock Gangjeong

• semi-dried pollock 2 pieces (frozen)
• mirin 2 tablespoons
• salt 1/3 tablespoon
• pepper 1 pinch
• glutinous rice flour 3 tablespoons (heaped)
• green chili pepper 1 piece
• red chili pepper 1 piece
• scallion 3 stalks
• vegetable oil as needed
• sugar 1 tablespoon
• minced garlic 1 tablespoon
• soy sauce 4 tablespoons
• sesame oil 1 tablespoon
• vinegar 1/2 tablespoon
• rice syrup (rice syrup) 3 tablespoons
• toasted sesame seeds a little

Recipe 🍳

Cooking tips 💡

• If the cod is too soft or fully thawed, the flesh may fall apart and make removing bones difficult. Best results come from handling the fish at a slightly soft, partially thawed stage.
• When coating with glutinous rice flour, use a disposable plastic bag—add the fish and flour together and shake well for quick, clean, even coverage.
• The half-tablespoon of vinegar in the sauce is a secret ingredient that effectively eliminates fishy odor while adding brightness and depth to the sauce.
• To preserve the crisp, chewy texture of the fried coating, always apply the sauce directly onto the cooked fish without reheating it.

Recommended for 🙋

• ⭐Those seeking safe, boneless fish dishes suitable for children and elderly family members.
• ⭐Home cooks eager to master the secret touch of half a spoon of vinegar for a perfectly balanced, tangy-sweet sauce.
• ⭐Fans of restaurant-quality semi-dried pollock guangjeong with lasting crispness and chewiness—no sogginess allowed.