Crispy Kkanpung Bugeo (Spicy Garlic Dried Pollock)
A drinking snack of dried pollock moistened, coated in starch, deep-fried until crispy, and tossed in a sweet and spicy 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 →
Crispy deep-fried dried pollock tossed in a sweet and spicy kkanpung sauce makes a wonderful drinking snack. Moistening the dried pollock before coating it in potato starch helps it stay crispy even after being tossed in sauce. The sharp aroma of the chilies gives it a delicious spicy kick.
- Servings
- 2 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Dried pollock sheets1 whole
- Cheongyang chili pepper (hot green chili)2
- Vietnamese chili pepper4
- Large green onion (daepa)a little
- Potato starch3 tbsp
- Toasted sesame oil1 tsp
- Toasted sesame seeds1 tsp
Kkanpung sauce
- Regular soy sauce (jin-ganjang)1 tbsp
- Oyster sauce1 tbsp
- Minced garlic1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Vinegar1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Water3 tbsp
- Moisten 1 whole dried pollock sheet with water, trim away the head, tail, and fins, and cut it into 2 to 3 cm pieces.
- You can omit the Vietnamese chili peppers, or use chili oil instead if you have it.
Steps
1. Moisten 1 whole dried pollock sheet with water, trim away the head, tail, and fins, and cut it into 2 to 3 cm pieces. (This prevents crumbs from scattering when cutting and helps the potato starch coat evenly.) Have the potato starch ready.
2. Finely slice the Cheongyang chili pepper and large green onion.
3. Roughly snip the Vietnamese chili peppers with kitchen shears. You can omit them; I prepared them to infuse the oil, but if you have chili oil you can use that instead.
4. Mix the ingredients for the kkanpung sauce in the specified amounts.
5. Put the dried pollock and potato starch in a plastic bag and shake it to coat evenly.
6. Deep-fry until crispy and golden brown.
7. Heat oil in a hot pan, add the Vietnamese chili peppers, and stir-fry until a spicy aroma rises. You can use chili oil instead of frying the Vietnamese chilies.
8. Add the Cheongyang chili pepper and large green onion and stir-fry briskly, then...
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9. Pour in the sauce, and once it comes to a bubbling boil...
10. Add the dried pollock and coat evenly with the sauce.
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Turn off the heat, add the toasted sesame oil and toasted sesame seeds, and toss together to finish.
Ppunwife's tips
- Moistening the dried pollock sheets with water prevents crumbs from scattering when cutting and helps the potato starch coating stick properly.
- If you leave out the spicy ingredients and toss them in a sweet gangjeong sauce, children will love it too.
FAQ
Why do you moisten the dried pollock before cutting it?
Moistening the dried pollock with water keeps it from crumbling as you cut it and helps the potato starch coat the pieces evenly.
How can I substitute Vietnamese chili peppers if I do not have them?
You can leave out the Vietnamese chili peppers entirely, or use chili oil instead of frying the chilies in oil.
Is there a way to make this for children who cannot eat spicy food?
Leave out the spicy ingredients like Cheongyang chili peppers and Vietnamese chili peppers, and toss the pieces in a sweet gangjeong glaze for a child-friendly snack.
How do you coat the dried pollock evenly in potato starch without clumping?
Place the dried pollock and potato starch together inside a plastic bag, seal the top, and shake it to coat every piece easily and evenly.
