Description
Discover the irresistible flavors of Savory Seasoned Dried Pollack Strips, a quick and easy Korean-inspired snack bursting with spicy, sweet, and umami notes. Perfect as a flavorful appetizer or snack, these dried pollack strips are soaked, marinated in a spicy gochujang mixture, and lightly cooked to deliver a delightful chewy texture and bold taste that you’ll crave again and again.
Ingredients
Scale
Main Ingredients
- 200 grams Dried Pollack Strips (Thin, pre-cut strips work best.)
- 1 cup Water (For soaking.)
Seasoning and Sauce
- 2 tablespoons Gochujang (Korean Chili Paste) (Adjust based on heat preference.)
- 2 tablespoons Soy Sauce (Substitute with tamari for gluten-free.)
- 1 tablespoon Honey or Corn Syrup (Can replace with brown sugar or maple syrup.)
- 2 cloves Garlic (minced) (Provides fragrant notes.)
- 1 tablespoon Sesame Oil (Use olive oil for a nut-free alternative.)
- 1 tablespoon Toasted Sesame Seeds (For crunch and decoration.)
- 2 tablespoons Chopped Green Onions (For freshness and color.)
Instructions
- Soak the Pollack Strips: Place the dried pollack strips in a bowl and cover them with 1 cup of water. Let them soak for about 15 minutes until they soften. Drain thoroughly and gently squeeze out excess water to prepare for marinating.
- Prepare the Marinade: In a mixing bowl, combine 2 tablespoons of gochujang, 2 tablespoons of soy sauce, 1 tablespoon of honey or corn syrup, 2 minced garlic cloves, and 1 tablespoon of sesame oil. Mix well to create a smooth, flavorful sauce.
- Marinate the Pollack: Add the softened pollack strips to the marinade and toss thoroughly to ensure each strip is evenly coated with the spicy-sweet sauce. Let it sit for 5 minutes to absorb the flavors.
- Cook the Pollack Strips: Heat a non-stick pan over medium heat. Add the marinated pollack strips and cook for about 5 to 7 minutes, stirring occasionally, until the strips are heated through and slightly caramelized around the edges.
- Garnish and Serve: Transfer the cooked pollack strips to a serving plate. Sprinkle with toasted sesame seeds and chopped green onions for added crunch and freshness. Serve immediately as a delicious snack or appetizer.
Notes
- Adjust the amount of gochujang to control the spice level according to your preference.
- For a gluten-free version, substitute soy sauce with tamari.
- Honey can be replaced with brown sugar or maple syrup for different sweetness and flavor notes.
- To make it nut-free, use olive oil instead of sesame oil, but keep the sesame seeds if no allergy.
- Ensure pollack strips are thin and pre-cut for even cooking and easier eating.
- This dish is best enjoyed fresh but can be refrigerated for up to 2 days and lightly reheated before serving.
