Crispy Dried Pollock Gochujang Gangjeong (2 Servings)

Check the pollock for bones and remove them. Briefly moisten under running water, then squeeze and drain thoroughly.

Cut pollock into 4–5 cm pieces and coat evenly with 50 g potato starch.

Finely chop onion, then combine gochujang, rice syrup, soy sauce, water and sesame oil to make the glaze.

Heat 1–2 cm oil in a deep pan over medium heat and shallow-fry well-drained pollock in small batches until crisp; lift out.

Cook onion in a separate pan until translucent, add the sauce and bring to a bubbling simmer.

Reduce heat, quickly toss the fried pollock with the glaze, then serve, checking again for small bones.