Kim Dae-seok's Pollack Skin Stir-Fry
A delicious side dish made by thoroughly removing fishy odor with rice washing water, coating the pollack skin with potato starch for a crisp fry, then tossing it in a spicy-sweet secret sauce.
Ingredients needed 4 servings
Recipe
Cooking tips
- Fry the pollack skin until the originally curled pieces slightly unfold and develop a golden hue—this ensures a crisp, non-gummy texture.
- Using rice washing water instead of regular water helps remove not only dust but also the unpleasant smell from fish processing more effectively.
- Before mixing with the sauce, try tossing a small portion of the fried pollack skin with a pinch of sugar and salt—perfect for a crunchy, flavorful beer snack.
Recommended for
- Those who want to enjoy pollack skin as a crispy, spicy side dish.
- People looking to make pollack skin that stays rich, crisp, and chewy even after time has passed.
- Those seeking a new side dish recipe with a perfect balance of spicy, sweet, and savory flavors to stimulate the appetite.
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