Kim Dae-seok's Semi-Dried Pollock Gangjeong
semi-dried pollock fried twice and tossed in a spicy-sweet sauce with garlic aroma
Ingredients needed 3 servings
Recipe
Cooking tips
- Thoroughly dry the semi-dried pollock with kitchen towels before coating to prevent oil splatter and clumping of the starch crust.
- Let the fish cool briefly after the first fry before re-frying—this helps maintain crispness even after tossing with sauce.
- Sauté garlic, onion, green onion, and chili peppers in oil first before adding the sauce to enhance flavor distribution and reduce greasiness.
Recommended for
- Those looking for a unique and crispy alternative to regular grilled semi-dried pollock.
- People who want a special fish dish that retains its crunch even after time has passed, similar to a signature crispy chicken-style recipe.
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