Soy-Braised Eggs, Stir-Frying in Soy Sauce Before Adding Water Makes It Taste Different
요리왕비룡 Korean Food Cooking
March 2, 2026
Seasoned Dried Pollack, Pan-toasting Before Tossing Ensures the Sauce Fully Penetrates
- Cook time
- 20 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Remove the skin from the dried pollack and rinse once under running water.
While still moist, trim the fins and bones, then pull apart into strips.
Lightly grease a pan and briefly pan-fry the dried pollack.
While the pollack is cooling, prepare the seasoning sauce.
Toss the seasoning into the dried pollack, then add water, sesame oil, and sesame seeds to taste.
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