Kim Dae-seok's Pollack Skin Stir-Fry

• pollack skin 100g
• green onion 5 stalks
• red pepper 1 piece
• chili pepper 1 piece
• rice washing water 600ml
• minced ginger 1/2 tablespoon
• minced garlic 1 tablespoon
• potato starch 3 tablespoons
• vegetable oil as needed
• soy sauce 3 tablespoons
• mirin 2 tablespoons
• plum syrup 1 tablespoon
• sugar 1 tablespoon
• red chili powder 2 tablespoons
• gochujang 2 tablespoons
• corn syrup 2 tablespoons
• sesame oil 1/2 tablespoon
• toasted sesame seeds a pinch

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.