Spicy Bukeo Bokkeum (Stir Fried Dried Pollock)
A side dish made by crisping dried pollock in oil and tossing it in a spicy-sweet sauce.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This side dish takes whole dried pollock from a holiday memorial table and fries it generously in oil, giving it a crispy exterior and tender inside. Tossing it in a simmered spicy gochujang sauce keeps it from turning soggy over time, and it is very simple to make in about 5 minutes.
- Servings
- about 2–3 servingsOriginal: 2 plates
- Cook time
- 5 minprep not included
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried pollack (or dried pollock strips 50g)1 whole
- Cooking oil3–4 tbsp
Seasoning
- Gochujang (Korean red chili paste)1 tbsp
- Regular soy sauce (jin-ganjang)1/2 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Minced garlic1/2 tbsp
- Sugar1 tsp
- Water1 tbsp
- Toasted sesame seeds
- Toasted sesame oil
- If you do not have whole dried pollock, you can use 50 g of shredded dried pollock.
- The remaining parts like the head and bones, apart from the flesh, are great to use for broth.
- If you slightly reduce the gochujang and add a bit of ketchup to simmer, it makes a side dish kids will enjoy as well.
Steps
1. Here is the whole dried pollock that was used on the memorial table.
2. Cut off the head, skin, and bones, and tear the flesh along the grain into bite-sized strips.
If you do not have whole dried pollock, you can use 50 g of shredded dried pollock.
The remaining parts like the head and bones, apart from the flesh, are great to use for broth.
3. Heat a pan with a generous amount of oil, add the shredded dried pollock, and stir-fry.
Take your time stir-frying so it absorbs the oil and becomes crispy on the outside without burning.
Transfer the fried dried pollock to another plate and set aside for a moment.
4. Except for the toasted sesame oil and toasted sesame seeds, add the sauce ingredients: 1 tbsp gochujang (Korean red chili paste), 1/2 tbsp regular soy sauce (jin-ganjang), 1/2 tbsp gochugaru (Korean chili flakes), 1 tbsp mirin (cooking rice wine), 1 tbsp corn syrup (mulyeot), 1/2 tbsp minced garlic, 1 tsp sugar, and 1 tbsp water.
Let it bubble and simmer briefly.
5. Add the dried pollock fried crispy in oil and toss so the sauce coats it evenly.
6. Turn off the heat, finish with the toasted sesame oil and toasted sesame seeds, and it is done.
Ppunwife's tips
- The key to this side dish is adding plenty of cooking oil and stir-frying until crispy.
- When stir-fried and sauced this way, even if you eat it the next day, it will not be sticky, but remain a delicious side dish that is crispy on the outside and tender inside.
FAQ
Can I use store-bought shredded dried pollock instead of whole dried pollock?
If you do not have whole dried pollock, prepare 50 g of shredded dried pollock and cook it the same way.
How can I use the leftover head and bones after cleaning the dried pollock?
Instead of throwing away the remaining head and bones after separating the flesh, it is good to use them to make soup broth.
Is there a secret to keeping it from becoming sticky or soggy over time?
The key is to add plenty of cooking oil and stir-fry thoroughly until the surface turns crispy.
Can I change the seasoning to make it less spicy for children?
If you reduce the amount of gochujang and mix in a little ketchup before simmering, it will tone down the spiciness and suit children's tastes.
