Spicy Braised Dried Pollock recipe - ingredients, nutrition and when to eat it
This dish is made by gently braising dried pollock strips and soybean sprouts in a spicy sauce.
This dish is made by gently braising dried pollock strips and soybean sprouts in a spicy sauce. The pollock is pleasantly chewy and the sprouts are crisp, making it a warm and satisfying dinner with rice.
Seafood · 25 minutes to cook
Nutrition (per 376g serving): 379.9 kcal · protein 53.4g · carbohydrate 22.3g · fat 8.3g · sodium 1308.8mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Leaving the dried pollock strips submerged too long can dilute their flavor, so lightly moisten them and squeeze out the excess water.
Tips: Cover the soybean sprouts from the start while cooking to reduce their raw aroma and keep them crisp.
Tips: If the sauce reduces too quickly, add water 2 tablespoons at a time to adjust the consistency.
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Ingredients (1 serving)
- Dried pollock strips — 60 g
- Soybean sprouts — 120 g
- Onion — 40 g
- Green onion — 15 g
- Garlic — 1 pc
- Gochujang — 1 Tbsp
- Gochugaru — 0.5 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Water — 0.5 cup
- Toasted sesame seeds — 0.5 tsp