Seasoned Dried Pollack Strips - Tossing with Pear Juice Makes Them Moist and Clean-tasting

Steps

1. 1

   Briefly soak the dried pollack strips in water, then remove immediately and squeeze out all the moisture.

2. 2

   Blend half a Korean pear in a blender and press through a fine strainer to extract the juice; mix into the dried pollack strips along with 1T soy sauce.

3. 3

   Cut the cheongyang chili lengthwise in half, then in half again, and slice into small pieces; also slice the white part of the green onion.

4. 4

   In a separate bowl, mix 4T gochujang, 2T chili powder, 1T maesil extract, 3T oligosaccharide syrup, and 1T minced garlic to make the sauce.

5. 5

   Add the sauce, cheongyang chili, and green onion to the dried pollack strips, toss to combine, then sprinkle with 1T sesame oil and whole sesame seeds.