Kim Dae-seok's Stir-Fried Dried Pollock Strips

• Dried pollock strips 150g
• Dried kelp 12g
• Water 1 cup (about 180ml)
• Mirin 3 tablespoons
• Sugar 1 tablespoon
• Potato starch 2 tablespoons
• Vegetable oil 2 tablespoons
• Fine ground chili powder 2 tablespoons
• Soup soy sauce 2 tablespoons
• Minced garlic 1 tablespoon
• Finely grated ginger half tablespoon
• Gochujang 2 tablespoons
• Anchovy fish sauce half tablespoon
• Corn syrup 3 tablespoons
• Sesame oil 1 tablespoon
• Toasted sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Never add chili powder directly to hot oil—it will burn instantly, producing bitter and acrid flavors. Always cool the pan for at least 30 seconds after heating before adding chili powder to achieve a fragrant, clean chili oil.
• Coating the dried pollock lightly with starch prevents toughness during cooking and stops excessive moisture loss, preserving its softness and chewiness even after cooling.
• Avoid continuously stir-frying the dried pollock over direct heat, as it can become hard and clump together. Always finish by tossing in the residual heat of the pan after turning off the flame for a smooth, tender result.

Recommended for 🙋

• ⭐Those who prefer dried pollock stir-fry with a chewy exterior and tender interior—neither too tough nor too dry.
• ⭐People who enjoy savory side dishes where the seasoning clings smoothly and evenly, not sticking out like dry condiments.
• ⭐Those seeking a spicy, savory side dish that stays flavorful even when cold—ideal for lunchboxes or side dishes.