Hwangtaechae-bokkeum (Stir-fried Dried Pollack Strips)
This Hwangtaechae-bokkeum recipe, created with Chef Kim Dae-seok's 34 years of expertise, makes delicious stir-fried dried pollack strips. Coating the strips with raw sugar makes them tender, and potato starch adds a chewy texture.
📝 Editor's Notes
Chef Kim Dae-seok's Hwangtaechae-bokkeum, imbued with his expertise, is characterized by its ability to eliminate the peculiar stale odor while enhancing its tenderness and chewiness.
Coating the dried pollack strips (Hwangtaechae) with raw sugar makes them exceptionally tender, and adding potato starch (Gamja-jeonbun) gives them a delightfully sticky-chewy texture, making it an excellent side dish for rice.
It boasts a clean and profound flavor.
🛒 Ingredient Tips
It's important to choose good quality dried pollack strips (Hwangtaechae).
Be sure to follow the step of gently swishing them in cold water and squeezing to remove their stale odor.
For garlic, crushing cloves with the side of a knife and then chopping them yourself will yield a much fresher and cleaner aroma than using store-bought minced garlic.
Note that raw sugar is used twice: once to coat the dried pollack strips for tenderness, and again at the end to prevent sticking.
🥘 Ingredients
👨🍳 Cooking Points
The core of this recipe lies in pre-coating the dried pollack strips (Hwangtaechae) with raw sugar to maximize their tenderness.
It's also crucial to create a rich green onion oil by starting green onions and onions over high heat and then reducing to medium until golden brown.
When stir-frying the dried pollack strips, be careful not to burn them over medium-low heat.
The key is to add potato starch at the right time to achieve a chewy texture.
Finally, adding 2 pinches of raw sugar over low heat prevents the dried pollack strips from sticking together and adds a subtly crispy taste.
👨🍳 Directions
Soak 2.5 oz (70g) dried pollack strips in cold water, gently swish, then firmly squeeze out the water to remove any stale odor.
If the squeezed dried pollack strips are too long, cut them into about 4 equal pieces with scissors to a suitable size. Sprinkle 1 tbsp raw sugar over them and gently coat by hand. Let marinate briefly.
Slice 1 large green onion into 1cm (approximately 0.4 inch) pieces. Slice 1/5 of an onion into 3 pieces. Roughly chop 1 Cheongyang chili pepper (Cheongyang-gochu) and 1 red chili pepper. Crush 3 cloves of garlic with the side of a knife and then chop finely.
In a bowl, combine the chopped Cheongyang chili pepper, red chili pepper, minced garlic, 3 tbsp soy sauce, 1 tbsp oyster sauce, and 1 tbsp grain syrup (Jocheong). Mix well to create the sauce.
Add the sliced large green onion and onion to a pan, pour in 3 tbsp cooking oil, and start making green onion oil over high heat. Once the pan is sufficiently heated, reduce to medium heat and continue stir-frying until golden brown.
Add the raw sugar-coated dried pollack strips to the golden-brown green onion and onion. Reduce heat to medium-low and slowly stir-fry for 4-5 minutes, ensuring it doesn't burn.
Once the dried pollack strips are well stir-fried, add 1 tbsp potato starch and stir-fry to coat thoroughly, enhancing the chewy texture.
Add the prepared sauce and reduce the heat to very low. Slowly stir-fry for about 2 minutes to ensure the sauce is evenly absorbed.
Add 2 pinches of raw sugar and gently mix to prevent sticking, giving it a slightly crispy texture.
Once all cooking is complete, sprinkle 1 tbsp toasted sesame seeds over it as a finishing touch.
💡 Tips
Soaking dried pollack strips (Hwangtaechae) in cold water and then firmly squeezing out the water can effectively remove their distinct stale odor.
Pre-coating the dried pollack strips with raw sugar makes them softer when stir-fried, resulting in a more pleasant texture.
Instead of store-bought minced garlic, crushing garlic cloves with the side of a knife and then chopping them yourself will yield a cleaner and fresher garlic aroma.
Adding potato starch while stir-frying the dried pollack strips creates a chewy texture. Adding a small amount of raw sugar over low heat at the end prevents them from sticking together and adds a subtly crispy taste.
🥢 Who This Is For
Hwangtaechae-bokkeum, loved by all ages, is an excellent side dish for rice.
It's perfect for a hearty meal on a busy morning, and it also pairs wonderfully as a lunchbox side or a simple snack with drinks.
If you're looking for a special side dish that your whole family can enjoy, we highly recommend this recipe.
💬 Comments
No comments yet. Be the first to comment!