Kim Dae-seok's Garlic Chives with Dried Pollock Shreds
A side dish made by briefly blanching garlic chives to remove their sharp taste, then stir-frying them with starch to enhance chewiness, and tossing them in a spicy-sweet stir-fry sauce.
Ingredients needed 3 servings
Recipe
Cooking tips
- Adding soju when blanching garlic chives removes their sharp, pungent bite and enhances their natural sweetness.
- Do not rinse blanched garlic chives with cold water—this preserves their sweetness; instead, let them cool naturally on a colander.
- Coating dried pollock shreds with potato starch before frying ensures a chewy exterior and soft interior when tossed in the sauce later.
- Cooking the sauce with joescheong creates a glossy sheen and helps the seasoning adhere well to the ingredients.
Recommended for
- Those who enjoy both the crisp texture of garlic chives and the chewy mouthfeel of dried pollock shreds in one unique side dish.
- People seeking a flavorful, glossy, spicy-sweet side dish that boosts appetite.
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