Golden Recipe for Seasoned Dried Pollock: How to Make the Seasoning Ratio That Never Makes It Hard

I devoured two bowls of rice in no time after making this. If you buy it at a side dish store, they charge anywhere from 5,000 to nearly 10,000 won, right?

You can whip it up at home for just 5,000 won in 5 minutes! It's great because you can make a hearty meal to take care of multiple meals~

Honestly, I used to just mix it with gochujang too, and later it turned as hard as a rock, making me think my jaw was going to fall off.

However, after coating it with perilla oil, it smelled good and stayed moist like it was freshly made until the very last bite.

If you follow the golden recipe for seasoned dried pollack that I am sharing today exactly, you will no longer need to spend a lot of money going to a side dish store.

📑 3-Line Summary for Busy People

First, coat the dried pollack strips by mixing them with perilla oil and red pepper powder.

After boiling the sauce once, be sure to let it cool completely.

Add the dried pollack strips to the cooled seasoning and finish with plum extract, and you're done!

2-1. Preparing & Coating Dried Pollock Strips (A Kick to Remove Fishy Odor)​

Cut 60g of dried pollack strips into bite-sized 5cm lengths with scissors. Then, add 2 tablespoons of perilla oil and 1 tablespoon of red pepper powder, and mix well.

[Check]: If you coat the dried pollack with oil first, it prevents moisture from being lost later, resulting in a much softer texture. It also helps the red pepper powder color adhere beautifully.

2-2. Boiling the Sauce (The Aesthetics of 10 Seconds)

Add 1 part gochujang, 0.5 part soy sauce, 0.5 part garlic, 4 parts soju, and 1.5 parts corn syrup to a pan and turn on low heat. When bubbles start to rise all over, boil for exactly 10 seconds and then turn off the heat.

[Tip]: Be careful not to boil it for too long, as it will harden like taffy!

2-3. Cooling the sauce (★Most important★)

Make sure to let the sauce cool down until it is lukewarm after turning off the heat.

2-4. Mixing & Finishing

Once the seasoning has cooled, add the dried pollack strips that were coated earlier and mix well. Finally, Add 1 teaspoon of plum extract to enhance the umami flavor.Add 0.5 tablespoon of sesame oil, chopped chives, and sprinkle with whole sesame seeds to finish.

[Check]: You must add sesame oil at the very end so that the nutty aroma does not dissipate and it smells like a side dish store.

3. Finishing Touches & Taste Review

I picked it up with chopsticks and tasted it...

and… It makes you exclaim in delight. Since the seasoning was cooled before mixing, it definitely doesn't feel tough at all, and as you chew, a savory, meaty juice(?) comes out.

I made it as a side dish for rice, but as I was eating it, I found myself opening a can of beer without even realizing it. It was salty, spicy, and sweet—the perfect snack to go with alcohol.

💡 Failure Prevention & Pro Tips Summary

❄️ Refrigerator Number Chart (Refrigerator Translator)

What if you don't have perilla oil? You can substitute it with cooking oil or sesame oil, but the unique nutty flavor of perilla oil goes best with dried pollack.

What if there is no soju? You may use cooking wine (mirin). However, since cooking wine is sweet, please reduce the amount of corn syrup slightly.

What if you don't have plum extract? ​👉 It can be omitted, but adding it makes the aftertaste much cleaner.

🛡️ Failure Prevention 3 (Preventing 3 Points That Lead to Failure)

Rock-like texture: The culprit is the 'hot sauce'. Please let it cool down before adding it!

Fishy smell: The secret is 4 tablespoons of soju. As the alcohol evaporates, it takes away all the unwanted odors.

Seasoning Exploration: Since there is little seasoning, it will burn quickly if cooked over high heat. Cook over low heat and turn it off as soon as it comes to a boil.

Stop using the dried pollack strips stuck in your freezer to make soup; try seasoning them like this. You can experience 10,000-won happiness with 3,000-won ingredients.

I confidently assert that this method, which eliminates the fishy smell while preserving the texture, is the foolproof golden recipe for seasoned dried pollack strips that anyone can make. If you have dried pollack strips lying in your freezer, give this a try for dinner tonight!

👉 [Share to Blog] so you can refer to it later when you go grocery shopping!