This Man's Cook's Dried Pollock Strips Gwangjeong
Dried pollock strips are softened, coated in starch, fried until crispy, then tossed in a spicy-sweet homemade gwangjeong sauce to create a chewy, satisfying texture even more delicious than chicken gwangjeong.
Ingredients needed 3 servings
Recipe
Cooking tips
- Do not squeeze out too much moisture from the dried pollock, or it will become hard and tough when fried. Keep it slightly moist for a crisp exterior and tender interior.
- When frying, the starch may cause pieces to stick together initially—add them with space between each piece. They’ll naturally separate once crispy.
- Searing the sauce with gochugaru oil first adds a subtle spicy aroma and enhances the savory depth characteristic of chicken gwangjeong sauce.
Recommended for
- Those looking to transform leftover dried pollock or yellow croaker from holidays or ancestral rites into a delicious, unique dish.
- People seeking a satisfying, spicy-sweet, crispy-tender snack alternative to chicken or chicken gwangjeong without the heaviness.
- Parents wanting to satisfy both kids' snacks and adults' drinking companions with one flavorful, spicy-sweet dish.
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