Dried Pollock Strips Salad: The Seasoning Must Be Boiled First for the Best Flavor

Steps

1. 1

   Quickly rinse the dried pollock strips under running water.

2. 2

   Cut the dried pollock strips into bite-sized pieces with scissors and squeeze out the absorbed water.

3. 3

   Heat 2T of cooking oil in a pan and lightly stir-fry the dried pollock strips.

4. 4

   Transfer the pollock strips to a plate to cool. In the same pan, add 1T cooking oil, 3T gochujang, 1T red pepper powder, 1T dark soy sauce, 2T mirin, 1T plum extract, 2T corn syrup, 1T starch, and 6T dried pollock broth.

5. 5

   Once the seasoning comes to a boil, turn off the heat, add the pollock strips and 1T sesame oil, toss to combine, and sprinkle with sesame seeds.