Shredded dried pollack (Bugeo muchim)
By Kim Yong-ja
Dried pollack is a very useful item to keep at home. It can easily be used when you don't have many other things available.
INGREDIENTS (serves 4)
2 60g dried pollack cut 5 cm long, then soaked in water
1 teaspoon gochugaru (fine chili powder)
1 tablespoon sesame oil
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 scallion, chopped
1. Hold pollack in your palms and gently press out the excess water. Then shred it with your fingers.
2. Heat the frying pan, drizzle the vegetable oil and stir-fry the pollack shred until slightly crispy. Add gochugaru (fine chili powder), sesame oil, sugar, and salt and mix well. Serve with chopped scallion on top.
This is an excerpt from “Korean Cuisine: Healthy Food, Full of Flavor,” (Yekyong Publishing, 224 pp., 28,000 won). The book is on sale at major bookstores such as Kyobo Bookstore, Youngpoong Bookstore and Bandi & Luni’s. ― ED.