Dried pollack skin part 1
I used to eat dried pollack rinds only with muk I made it with Gangjeong this time It's savory and crispy and delicious
4 serving
Within 30 minutes
보리네식탁의보리맘
Ingredients
  • dried pollack
    5ea
  • Cooking oil
    suitably
  • black sesame
    1T
  • sesame salt
    1T
  • Water
    1T
  • Soy sauce
    1T
  • Oligosaccharide
    1T
  • Sugar
    1T
Video
Cooking Steps
STEP 1/4
1. Separate yellow pollack into head, fin, skin, and body flesh
to trim the skin
STEP 2/4
2. Fry the skin in an oiled pan
STEP 3/4
3. Make a stew
(1T water, 1T soy sauce, 1T oligosaccharide, 1T sugar)
STEP 4/4
4. When the stew boils, add the fried skin and season evenly
Put it on and sprinkle sesame seeds
*Add seasonings to taste, such as garlic, cheongyang red pepper, red pepper, and pepper *When the sauce boils, turn off the heat and mix the fried dried pollack skin
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