Main ingredients 🥩
dried pollock stripssesame oilsoy saucegochujanggarlicgochugarumirincorn syrupwhole sesame seeds
Okjubu's Hwangtaechae Muchim
A soft and tender dried pollock strip salad coated in a sweet and spicy sauce with a deep nutty flavor from sesame oil.
🙋 Recommended for
- ⭐ Those who want a sweet and spicy dry side dish that can be kept for a long time.
- ⭐ Those who want to make a simple rice-pilfering side dish using leftover dried pollock strips at home.
Ingredients needed 🛒4 servings
- 200g dried pollock strips
- generous amount of sesame oil
- 4 tbsp soy sauce
- 4 tbsp gochujang
- 2.5 tbsp sugar
- 1.5 tbsp minced garlic
- 1 tbsp gochugaru
- 5 tbsp mirin
- 5 tbsp corn syrup
- appropriate amount of whole sesame seeds
Recipe 🍳
- Cut the dried pollock strips into bite-sized pieces with scissors.
- Coat the prepared pollock strips generously with sesame oil and toss well. Set aside.
- In a pan, add 4 tbsp soy sauce, 4 tbsp gochujang, 2.5 tbsp sugar, 1.5 tbsp minced garlic, 1 tbsp gochugaru, and 5 tbsp mirin. Bring to a boil.
- Once the sauce boils, add 5 tbsp corn syrup and boil for a moment while stirring to complete the seasoning.
- Turn off the heat, add a little more sesame oil to the sauce and mix. Then add the reserved pollock strips and toss until evenly coated.
- Finely grind the whole sesame seeds in a blender or mortar, and sprinkle generously on top to finish.
- Cut pollock strips into bite-sized pieces and toss with sesame oil.
- Boil the measured seasoning ingredients, then add corn syrup to make the sauce.
- Turn off the heat, add more sesame oil to the sauce, then add pollock strips and mix.
- Top with ground sesame seeds and serve.
Cooking tips 💡
- Coating the pollock strips with sesame oil first prevents moisture loss, resulting in a tender texture and removing any fishy smell.
- For an even softer and nuttier flavor, you can mix in a little mayonnaise at the end according to your preference.
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