Golden Recipe for Seasoned Dried Pollack Side Dish

I make sure to make seasoned dried pollack at least once a month. Having this in the refrigerator is a real rice thief.

✅ Coat first with perilla oil and red pepper powder — this is the key to the texture.

✅ Adding 1 tablespoon of rice syrup completely changes the aftertaste.

✅ Bring the sauce to a rolling boil once to enhance the umami flavor

📌 Seasoned Dried Pollack Strips ⏱ Cooking Time: 15 minutes |

Difficulty: ★☆☆ 👥 Standard: 2~3 servings (4~5 days' worth of side dishes)

[Main Ingredients] – 60g dried pollack strips (two large handfuls) – A little chives – Whole sesame seeds

[For coating — essential] – 2 tablespoons perilla oil (2 tablespoons) – 1 tablespoon red pepper powder (1 tablespoon)

[Sauce] – 2 tablespoons Gochujang – 1 tablespoon brewed soy sauce – 0.5 tablespoon minced garlic – 1 tablespoon cooking wine – 2 tablespoons corn syrup – 1 tablespoon rice syrup ※ If you don't like sweet things, use only 1 tablespoon of corn syrup.

STEP 1. Cut the dried pollack strips + Coat with oil

Cut the dried pollack strips into bite-sized 5cm lengths with scissors. Add 1 tablespoon of cooking wine, 2 tablespoons of perilla oil, and 1 tablespoon of red pepper powder to the cut strips and mix well.

💡 The key is to coat the dried pollack with oil first. This prevents moisture from being lost when adding the seasoning later, resulting in a softer texture. It also gives the chili powder a beautiful color.

STEP 2. Bring the sauce to a rolling boil

Add 2 tablespoons of gochujang, 1 tablespoon of soy sauce, 0.5 tablespoon of minced garlic, 1 tablespoon of rice wine, and 2 tablespoons of corn syrup to a pot, mix the sauce well, and bring it to a rolling boil over medium heat.

Turn off the heat as soon as it starts bubbling up from the edges.

Boiling the sauce once removes the raw garlic smell and eliminates the characteristic bitterness of gochujang. This single step dramatically enhances the flavor.

⚠️ If you boil it for too long, the corn syrup will caramelize and stick to the bottom. Turn off the heat the moment it starts to bubble.

STEP 3. Mix Dried Pollack Strips with Seasoning Sauce

Add the boiled seasoning sauce to the oil-coated dried pollack strips and mix thoroughly. Be careful not to knead too vigorously, as the pollack will break apart; mix gently, as if flipping it over.

If you add the seasoning directly without coating it with oil, the dried pollack will absorb all the moisture and become tough. The coating acts as a shield.

💡 I tried adding rice syrup this time, and it definitely makes a difference. It’s not just a sweet taste; a nutty and savory aroma lingers in the aftertaste. It creates a sweetness that feels like umami.

However, do not add it to the sauce from the beginning; try adding 1 tablespoon at the very end after everything is mixed. It gives the outside a beautiful sheen, significantly enhancing both the taste and the visual appeal.

⚠️ However, if you plan to keep it as a side dish for a few days, please omit the rice syrup or add only a small amount. It will stick together like taffy over time. For storage, it is safer to use only corn syrup.

STEP 4. Finish with chives and whole sesame seeds

Just sprinkle some sesame seeds on top and you're done. It really only takes 15 minutes.

🔥 The key point of this recipe: "Coat with perilla oil first, boil the seasoning — with these two things, you can't go wrong."

📌 Storage Method: Store in an airtight container in the refrigerator for 5–7 days. Freezing changes the texture slightly, so refrigeration is recommended.

📌 Application: Seasoned dried pollack strips + a drop of sesame oil + rice = Dried Pollack Strip Bibimbap. It is also great as a filling for Gimbap by placing it on seaweed.

📌 Side Dishes: Serve with rolled omelet and stir-fried fish cake to complete the 3-item side dish set.

One minor drawback is that the thickness of the dried pollack strips varies by brand, so you may need to slightly adjust the amount of perilla oil when coating. If the strips are too thin, try reducing the amount to 1.5 tablespoons.

💬 What do you guys put in seasoned dried pollack strips?

A. Jocheong rice syrup (savory sweetness)

B. Use only corn syrup (for a clean sweetness). Please let me know in the comments!

Next time, I'll post a soup dish made with dried pollack strips!