STEP 1/9
First, cook dried pollack and squeeze out the water If it's too salty, it'll be empty, so squeeze it in moderation Cut the scissors into bite-size pieces and fry them in a pen
STEP 2/9
Make seasoned dried pollack with soy sauce. Add plenty of oil on the pen and stir-fry until golden brown. It's better if you have fresh perilla oil
STEP 3/9
Stir it until it's golden
STEP 4/9
It's made by fermenting Daone multi-purpose water solution, odi, ogapi, blueberry, etc It is used for bulgogi, galbi, braised, stir-fried, etc
STEP 5/9
Put 1 cup of universal soy sauce, 1 spoon of red pepper paste, 1 spoon of red pepper powder, and a little bit of blueberry fermentation solution and bring to a boil If you don't like sweet things, take out the fermented liquid I personally like sweet things, so I added a little bit of fermented liquid
STEP 6/9
To prevent the sauce from burning, stir it over low heat and boil it evenly. You can add more garlic
STEP 7/9
Now, add the prepared dried pollack and stir it over low heat so that the sauce comes out well
STEP 8/9
Lastly, add a lot of sesame seeds
STEP 9/9
Delicious seasoned dried pollack is done It's simple and easy to make with multi-purpose soy sauce Even if it's not rice, I keep moving back and forth