Maangchi dried pollock recipe video
Original creator video linked from the recipe page
Official cooking video · Maangchi · YOUTUBEKorean Spicy Dried Pollock Muchim (6 side servings)
A Korean banchan of ready-to-eat dried pollock softened with a little water and tossed in gochujang and rice syrup, distinct from braised pollock.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Remove any bones from 100 g ready-to-eat dried pollock. Discard fish with an off odor or mold.
- 02
Moisten pollock with 1/4 cup water in a food-safe bag, rest 10 minutes, gently press with a rolling pin and tear bite-sized.
- 03
Mix 1/2 cup each gochujang and rice syrup, two minced garlic cloves and 2 tbsp each sesame and vegetable oil.
- 04
Toss pollock with sauce, top with 1 tbsp sesame seeds and refrigerate immediately in a sealed container because water was added.
Helpful source links
Before you cook
Use only dried pollock labeled ready-to-eat, not products requiring heat. Check for small bones and fish/soy/wheat/sesame allergens. Refrigerate immediately after moistening.
Allergens: 생선 / fish / 魚, 대두·밀(고추장) / soy and wheat in gochujang / 大豆・小麦, 참깨 / sesame / ごま
Image & source credits
These illustrations stand in for food photos.
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