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1. Shred 400g of dried pollack.
2. Remove the large bones while shredding the dried pollack.
3. Cut the long ones with scissors.
4. Add 1/2 cup refined rice wine to the dried pollack and mix evenly.
5. Put 600ml of water and seafood soup pack in a pot and make a seafood soup.
6.When the water starts to boil, simmer over medium heat for 5 minutes.
7. 2 cups red pepper paste and 1⁄2 cup red pepper powder (based on paper cups)
8. 1 cup plum syrup, 1 cup oligosaccharide
9.1⁄2 cup soy sauce, 1⁄2 cup sugar
10. 3 tablespoons chopped garlic, 1 tablespoon chopped ginger, 1 cup seafood soup
11. Mix all the ingredients and boil them over high heat.
12.Once it boils up, turn off the heat and add sesame seeds.
13. Add dried pollack when the sauce is hot.
14. Put it in a container and put it at room temperature for half a day...
15.Eat it after ripening it for 15 days in the refrigerator.
(It's delicious even if you eat it right away, but the more ripen it is, the more delicious it is.)
16.After ripening, take it out and mix it with sesame oil.
17.Delicious Korean side dish, Dreid pollack Gochujang Jangajji~