Sweet & Spicy Glazed Semi-dried Pollock (Kodari-gangjeong)
A sweet and spicy Korean pollock dish simmered in a glossy soy glaze rather than deep-fried. Tangy plum extract balances the heat of Cheongyang chili, making it just as good with rice as it is with drinks.
Ingredients
Main
- Semi-dried pollock4
- Cheongyang chili3
- Chopped green oniona little
- Toasted sesame seedsa little
Sauce & Seasoning
- Soy sauce2 shot glasses
- Corn syrup2 shot glasses
- Cooking oil2 shot glasses
- Plum extract syrup1 shot glass
- Red chili powder3 Tbsp
- Minced garlic1 tbsp
- Ground peppera little
Directions
- 1
Trim the fins off the semi-dried pollock and rinse thoroughly under running water.
- 2
Cut the cleaned pollock into bite-sized pieces.
- 3
In a wide pan, combine cooking oil, soy sauce, corn syrup, red chili powder, plum extract syrup, chopped green onion, minced garlic, ground pepper, and Cheongyang chili, then bring to a boil.
- 4
Once the sauce is boiling, add the cut pollock. Turn the pieces once to coat them evenly, then let them simmer without stirring.
- 5
As it keeps simmering, the pollock releases moisture that lets the sauce soak in; spoon the sauce over any dry spots to keep coating evenly.
- 6
Once the sauce has reduced to a sticky glaze, gently toss the pollock, sprinkle with toasted sesame seeds, turn off the heat, and let it cool slightly before serving.
Tips
Make sure no extra water gets into the glaze while it simmers, and once the pollock is in, avoid stirring too often — spoon the sauce over the pieces instead so they cook up glossy.