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 Strips, Tossing While the Sauce Is Still Hot Made the Seasoning Just Right
- Cook time
- 15 min
- Difficulty
- 1 out of 5 stars
- Servings
- Serves 2
Ingredients
Tap to check offServes 2
Steps
Quickly rinse the dried pollack strips under running water and remove small bones.
Dry-roast the pollack strips in a dry pan for 2 minutes.
Transfer the roasted pollack strips to a plate and let cool.
In the pan, combine 4T dark soy sauce, 2T mirin, 2T oligosaccharide syrup, 1T minced garlic, 1T plum extract, and 3T water, and boil until almost all moisture evaporates.
Add the reduced sauce to the pollack strips, add 1T perilla oil, and toss to finish.
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