Spicy Dried Pollack Banchan
Hwangtae Muchim (황태 무침). Ready in 4 hours 15 min. Serves 4. Easy step-by-step instructions with photos. Ready in 4 hr 15 min.
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Cooking tools:
- Colander
- Mixing bowl
- Kitchen towel
- Paper towel
- Fork
- Refrigerator
- Whisk
- Stove
- Skillet
- Tongs
- Chef's knife
- Cutting board
- Grater
- Serving platter
Ingredients
- 4 oz about 100g dried pollack (hwangtae)
- 2 tbsp gochugaru (Korean red pepper flakes)
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or sugar
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp ginger (finely grated)
- ¼ cup green onions (thinly sliced)
- ¼ cup onion (thinly sliced)
- 1 tbsp sesame seeds
- 1 small Korean red chili pepper (thinly sliced (optional, for extra heat))
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