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CookGo
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Hwangtae Gangjeong (Crispy Pollock Snack)

Cost $10, save $15

Source: Recommended by CookGo

  • 30 Min
  • 2 Servings
  • $10

INGREDIENTS

  • Main Ingredients

    • 2 handfuls dried pollock strips
    • 3 tbsp cornstarch
    • Enough oil for deep frying

  • Sauce

    • 1 tbsp gochujang (Korean chili paste)
    • 1 tbsp ketchup
    • 1 tbsp hot sauce
    • 2 tbsp rice wine
    • 1 tbsp plum extract
    • 1 tbsp corn syrup
    • 🧄 1/2 tbsp minced garlic

STEPS

1

Cut dried pollock strips into 5–6 cm pieces for easier consumption.

2

Briefly soak the pollock strips in water, then squeeze out excess moisture.

3

Coat the pollock strips evenly with cornstarch and shake off excess powder.

4

Deep fry the coated pollock strips in hot oil until golden and crispy. Drain on paper towels.

5

In a pan, mix gochujang, ketchup, hot sauce, rice wine, plum extract, corn syrup, and minced garlic. Heat until the sauce bubbles.

6

Add the fried pollock strips to the sauce and toss quickly to coat evenly.

7

Sprinkle sesame seeds on top and serve immediately.

NUTRIENTS

Per 1 serving

🔥

350

Calories

  • 20g
    Protein
  • 40g
    Carbs
  • 15g
    Fats

đź’ˇ Tips

Use fresh oil for frying to maintain the flavor.Adjust the spiciness by reducing or increasing the hot sauce.Store leftovers in an airtight container and reheat in the oven for crispiness.

⚠️ Precautions

This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.