Stir-Fried Dried Pollock Strips, Coat with Starch and Fry First So the Sauce Clings Perfectly

Steps

1. 1

   Soak the dried pollock strips in cold water for 10 minutes, then squeeze out the moisture and prepare

2. 2

   Coat the pollock with 1T potato starch and massage gently

3. 3

   Heat 1T cooking oil in a pan over low heat and stir-fry the pollock until chewy, then transfer to a plate

4. 4

   In the same pan, add 2T cooking oil, 2T gochujang, 1T dark soy sauce, 2T cooking wine, 2T corn syrup, and 1T minced garlic; when the sauce starts to boil, add half a cup of pollock soaking water and boil again

5. 5

   Turn off the heat and toss in the stir-fried pollock, minced cheongyang chili pepper, 1T red pepper powder, 1T plum extract, 1T sesame oil, and sesame seeds