Sweet and Spicy Fried Semi-Dried Pollock recipe - ingredients, nutrition and when to eat it
This dish is made by frying semi-dried pollock until crisp, then coating it in a sweet and spicy sauce.
This dish is made by frying semi-dried pollock until crisp, then coating it in a sweet and spicy sauce. Its pleasantly chewy texture and rich gochujang flavor make it a wonderful side dish with warm rice on a winter evening.
Side dishes · 30 minutes to cook
Nutrition (per 213g serving): 614 kcal · protein 42.8g · carbohydrate 20.6g · fat 38.7g · sodium 1135.9mg
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: Pat the semi-dried pollock thoroughly dry so the oil splatters less and the starch coating sticks evenly.
Tips: The sauce can burn easily if boiled over high heat for too long, so keep it over medium-low heat.
Tips: For a crispier finish, do not leave the fried pollock in the sauce; toss them together just before serving.
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Ingredients (1 serving)
- Semi-dried pollock — 100 g
- Cornstarch — 1 Tbsp
- Cooking oil — 2 Tbsp
- Gochujang — 1 Tbsp
- Soy sauce — 0.5 Tbsp
- Sugar — 1 tsp
- Garlic — 1 tsp
- Ginger — 0.5 tsp
- Water — 2 Tbsp
- Walnuts — 2 pc
- Sesame seeds — 0.5 tsp