Crispy Sweet and Spicy Dried Pollock recipe - ingredients, nutrition and when to eat it
This dish is made by coating dried pollock in starch, frying it until crisp, then tossing it with a sweet and spicy sauce.
This dish is made by coating dried pollock in starch, frying it until crisp, then tossing it with a sweet and spicy sauce. The crispy outside and chewy inside pair with the lightly sweet sauce, making it a great side dish or evening snack with drinks.
Seafood · 25 minutes to cook
Nutrition (per 161g serving): 731.9 kcal · protein 39.6g · carbohydrate 42.9g · fat 43.8g · sodium 1091.3mg
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: Too much water on the pollock will make it less crisp. Mist it or sprinkle on a little water at a time with your fingers to moisten it.
Tips: Simmer the sauce briefly over low heat, then toss in the pollock quickly so it doesn’t burn.
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Ingredients (1 serving)
- Dried pollock strips — 50 g
- Potato starch — 2 Tbsp
- Cooking oil — 3 Tbsp
- Gochujang (Korean chili paste) — 1 Tbsp
- Honey — 1 Tbsp
- Soy sauce — 1 tsp
- Garlic — 1 clove
- Sesame seeds — 1 tsp