Spicy Stir-Fried Dried Pollock recipe - ingredients, nutrition and when to eat it
A sweet and spicy dried side dish made by stir-frying shredded pollock with gochujang and oligosaccharide syrup.
A sweet and spicy dried side dish made by stir-frying shredded pollock with gochujang and oligosaccharide syrup. Its chewy texture with a slight crispness makes it a good match for rice. Serve it with lunch or dinner when you need an easy side dish.
Side dishes · 15 minutes to cook
Nutrition (per 104g serving): 290.1 kcal · protein 30.9g · carbohydrate 24.6g · fat 6.8g · sodium 832.1mg
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: If the shredded pollock is already soft, skip soaking it and stir-fry it directly in the sauce.
Tips: Warm the sauce over low heat so the oligosaccharide syrup doesn't burn and coats the pollock well.
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Ingredients (1 serving)
- Dried pollock strips — 40 g
- Gochujang — 1 Tbsp
- Oligosaccharide syrup — 1 Tbsp
- Soy sauce — 0.5 tsp
- Minced garlic — 0.5 tsp
- Sesame oil — 1 tsp
- Sesame seeds — 0.5 tsp
- Water — 1 Tbsp