Dried Pollock Tangsuyuk (Hwangtae Tangsuyuk)

Steps

Translated from the Korean original. Amounts are as in the original recipe.

1. Cut the dried pollock into about 3 cm lengths with scissors and spray with water.
2. Divide the flour into three portions and add glutinous rice flour, starch, and the three-color powders to make three colors.
3. Mix an egg evenly into the prepared flour.
4. Mix the pollock (1) into the batter (3) and deep-fry in oil at 170 C for about 1 minute, then drain the oil.
5. Remove the seeds from the bell pepper and cut it together with the onion, carrot, cucumber, and pineapple.
6. Mix the low-sodium soy sauce with sugar and vinegar and boil in a pot until bubbling, add the starch slurry and cut vegetables, boil once more, and serve with the pollock tangsuyuk (4) to finish.