Ingredients with Measurements:
- 1 lb. fresh ganghoe (dried pollock)
- 2 tbsp. vegetable oil
- 1 onion, sliced
- 2 cloves garlic, minced
- 1 tbsp. gochujang (Korean red pepper paste)
- 1 tbsp. soy sauce
- 1 tbsp. sugar
- 1 tsp. sesame oil
- 1 green onion, chopped
- Sesame seeds for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Soak the ganghoe in cold water for 30 minutes to rehydrate. Drain and pat dry with paper towels.
2. Cut the ganghoe into bite-sized pieces.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Add the onion and garlic and stir-fry for 2-3 minutes until softened.
5. Add the ganghoe and stir-fry for 5-7 minutes until lightly browned.
6. In a small bowl, mix together the gochujang, soy sauce, sugar, and sesame oil.
7. Pour the sauce over the ganghoe and stir-fry for another 2-3 minutes until the sauce is evenly distributed.
8. Garnish with chopped green onion and sesame seeds.
- Time:
Preparation time: 30 minutes (including soaking time)
- Cooking time: 15 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 190
- Fat: 9g
- Carbohydrates: 10g
- Protein: 18g
Substitutions for ingredients:
- Ganghoe can be substituted with any white fish, such as cod or haddock.
- Gochujang can be substituted with sriracha or any other hot sauce.
Variations:
- Add vegetables such as bell peppers, carrots, or zucchini for extra flavor and nutrition.
- Use chicken or beef instead of fish for a different protein source.
Tips and tricks:
- Be sure to pat the ganghoe dry before stir-frying to prevent excess moisture.
- Adjust the amount of gochujang to your desired level of spiciness.
- Serve with rice and kimchi for a complete Korean meal.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in a large bowl with rice and garnish with sesame seeds and chopped green onion.
Garnishes:
- Sesame seeds and chopped green onion
Pairings:
- Kimchi, rice, and other Korean side dishes
Suggested side dishes:
- Kimchi, steamed vegetables, rice, or Korean-style pickles.
Troubleshooting advice:
- If the ganghoe is too salty, rinse it with cold water before soaking.
Food safety advice:
- Make sure the ganghoe is fully rehydrated before cooking to prevent undercooked fish.
Food history:
- Ganghoe-bokkeum is a popular Korean dish made with dried pollock, a staple ingredient in Korean cuisine.
Flavor profiles:
- Salty, spicy, and slightly sweet with a nutty sesame flavor.
Serving suggestions:
- Serve hot with rice and other Korean side dishes for a complete meal.
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Region: Korean