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Kim Jin-soon's Kkwarigochu and Dried Pollock Stir-fry

A stir-fried side dish made by soaking dried pollock in cooking wine water, stir-frying with vegetables, and seasoning with crunchy kkwarigochu and soy sauce for a savory flavor.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Adding cooking wine when soaking dried pollock cleanly removes any off-flavors and fishy smell.
  • Kkwarigochu becomes soft and discolored if cooked too long, so stir-fry briefly over high heat to keep it crunchy.

Recommended for

  • Those who want to make a soft and chewy dried pollock side dish that is not tough.
  • Those who enjoy the harmony of crunchy kkwarigochu and sweet-salty seasoning.

Shop ingredients on Coupang(Ad)

dried pollockkkwarigochuonionlarge green onionred chili pepperJin-ganjangstarch syrupoyster saucesugarolive oilcooking winesesame oiltoasted sesame seeds

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