AI-generated imageBoneless Semi-dried Pollock Gochujang Gangjeong (2 servings)
Deboned semi-dried pollock pan-cooked with starch coating, then tossed in a sweet-spicy Korean gochujang glaze.
Ingredients
servings: 2 · Check ingredients
Steps
- 01
Use fish thawed in the refrigerator. Remove all visible pin bones, cut into 3–4 cm pieces and pat dry.
- 02
Coat the fish evenly with 50 g potato starch. Keep utensils that touched raw fish separate.
- 03
Mix gochujang, soy sauce, rice syrup, ketchup, garlic and water in a bowl.
- 04
Heat oil over medium heat and pan-cook fish pieces without crowding. Cook to an internal temperature of at least 63°C, or until opaque and flaking easily.
- 05
Set aside the cooked fish. Carefully wipe excess oil from the pan, bring sauce to a gentle bubble over medium-low heat, then toss fish for about 1 minute.
- 06
Sprinkle sesame seeds and serve. Check again for bones before serving children; refrigerate leftovers within 2 hours.
Helpful source links
Before you cook
Check fish, soy/wheat in sauces and sesame allergens. Remove pin bones, thaw refrigerated and cook fish to at least 63°C internally or until opaque and flaking easily. Avoid hot oil and syrup burns.
Allergens: fish, soy, wheat (check sauces), sesame
Image & source credits
AI-generated image.
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