Crispy Sweet-Spicy Dried Pollock Gangjeong (2 servings)

Remove small bones and tough parts, cut into bites, moisten lightly with water for about five minutes, then pat dry.

Coat with starch and shake off excess. In a separate bowl, mix gochujang, ketchup, soy sauce, rice syrup, vinegar and water.

Heat oil in a small deep skillet over medium heat. Fry dry pollock pieces in batches until crisp and golden on both sides, drain and avoid oil splashes.

Carefully move used oil to a heat-safe vessel. Add sauce to the skillet and stir over low heat until it bubbles gently.

Turn off heat, toss the pollock quickly in the glaze, sprinkle sesame and serve. Cool and refrigerate leftovers promptly.