Seasoned Dried Pollock recipe - ingredients, nutrition and when to eat it
This side dish is made by softening dried pollock, then tossing it in a gochujang sauce for a tangy, spicy flavor.
This side dish is made by softening dried pollock, then tossing it in a gochujang sauce for a tangy, spicy flavor. It goes well with rice and is easy to serve with a simple home-cooked meal or in a lunchbox.
Side dishes · 15 minutes to cook
Nutrition (per 128g serving): 220.5 kcal · protein 27.3g · carbohydrate 12.5g · fat 6.3g · sodium 534.6mg
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 you soak the dried pollock strips for too long, they may fall apart when the seasoning is added.
Tips: Taste it after mixing, and add just a few drops of vinegar if it needs more tang.
Tips: If the sauce is too thick, add the soaking water one teaspoon at a time to adjust the consistency.
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Ingredients (1 serving)
- Dried pollock strips — 35 g
- Korean chili paste — 1 Tbsp
- Vinegar — 2 tsp
- Sugar — 1 tsp
- Sesame oil — 1 tsp
- Minced garlic — 3 g
- Green onion — 10 g
- Toasted sesame seeds — 1 tsp
- Water — 3 Tbsp