Stir-Fried Pollock Skin, Crisped in Oil and Glazed with Spicy Sauce for a Chewy, Fiery Dish

Steps

1. 1

   Remove any fins or small bones from the pollock skin using scissors.

2. 2

   Soak the pollock skin in water for 30 minutes, change the water, add 3 tablespoons of flour, and scrub vigorously to clean well.

3. 3

   Slice the garlic cloves thinly, cut the hot green chilies diagonally, and chop the small green onions into small rounds.

4. 4

   Toss the pollock skin with 1 tablespoon of cooking oil, then pan-fry with 1 tablespoon of cooking oil until the skin curls and crisps up.

5. 5

   Transfer skin to a plate, then in the same pan add 1 tablespoon of cooking oil, 2 tablespoons of dark soy sauce, 1 tablespoon of gochujang, 2 tablespoons of red pepper powder, 3 tablespoons of starch syrup, 3 tablespoons of rice wine, 1/2 tablespoon of minced garlic, 1/2 tablespoon of ground ginger, and 3 tablespoons of water and briefly bring the sauce to a simmer.

6. 6

   Add the whole garlic, green chilies, and green onion, toss in the sauce, then add the pollock skin and stir-fry for 30 seconds.

7. 7

   Drizzle with 1 tablespoon of sesame oil and sprinkle with sesame seeds to finish.