Hwangtae Gangjeong

Name: Hwangtae Gangjeong
Yield: 4 porsiyon
Cuisine: Turkish
Ingredients: 250 g abadejo; 10 g aceite de sésamo; 700 g aceite vegetal; 500 g Agua; 30 g Agua; 15 g ajo; 50 g almidón de patata; 20 g azúcar; 20 g cebolla; 10 g gochugaru; 60 g Gochujang; 80 g jarabe de maíz; 5 g jengibre; 20 g salsa de soja; 5 g semillas de sésamo

🍽️ 4 porsiyon

Malzemeler

Malzemeler
250 g abadejo
10 g aceite de sésamo
700 g aceite vegetal
500 g Agua
30 g Agua
15 g ajo
50 g almidón de patata
20 g azúcar
20 g cebolla
10 g gochugaru
60 g Gochujang
80 g jarabe de maíz
5 g jengibre
20 g salsa de soja
5 g semillas de sésamo

Hazırlanışı

Rehydrate the dried pollock by soaking it in 500g of water for 10-15 minutes until softened.

Gently squeeze out excess water from the rehydrated dried pollock, then tear it into bite-sized pieces, removing any bones or tough parts.

Lightly dust the dried pollock pieces evenly with potato starch, ensuring each piece is coated.

Hwangtae Gangjeong

Malzemeler

Hazırlanışı

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