Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Stir-Fried Dried Pollock Strips, The Key Is Frying Twice for a Chewier Texture
- Cook time
- 15 min
- Difficulty
- 1.5 out of 5 stars
- Servings
- Serves 3
Ingredients
Tap to check offServes 3
Steps
Quickly rinse the dried pollock strips under running water
Cut into bite-sized pieces with scissors, then squeeze out moisture
Heat cooking oil 2T in a pan, add the dried pollock strips and stir-fry lightly
Transfer the pollock to a plate to cool, then add cooking oil 1T, gochujang 3T, red pepper flakes 1T, dark soy sauce 1T, mirin 2T, plum extract 1T, corn syrup 2T, and the starch slurry (starch 1T + dried pollock broth 6T) to the pan
When the sauce boils, turn off the heat, add the pollock strips and sesame oil 1T, toss well, then sprinkle with sesame seeds
Ad
You might also like
Gochujang Anchovy Stir-fry, Tossing in a Cooked Sauce Without Corn Syrup Makes It Just Right and Not Cloying
요리왕비룡 Korean Food Cooking
Sukyuk Boiled Pork - Simmering with Asian Pear and Doenjang Leaves Zero Gamey Odor
요리왕비룡 Korean Food Cooking
Stir-Fried Shiitake Mushrooms, Using Only Salt and Perilla Oil Instead of Soy Sauce Really Brings Out the Aroma
요리왕비룡 Korean Food Cooking
Seasoned Dried Pollack Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right
요리왕비룡 Korean Food Cooking
Stir-fried King Oyster Mushrooms: Just One Spoonful of Oyster Sauce Makes It Taste Like Meat
요리왕비룡 Korean Food Cooking