Chef Kim Dae-seok's Stir-fried Dried Pollack Fillets.

Soak the dried salted cod fillets in cold water for a moment, then squeeze out the excess moisture thoroughly. Cut them into four pieces and shape them into bite-sized portions.

Sprinkle one tablespoon of sugar evenly over the prepared dried cod fillets and let them sit. This process helps to tenderize the fish, resulting in a softer texture.

Chop the green onions into pieces about 1 cm in size. Slice the onion into thirds and then julienne it. Cut the chili peppers diagonally into slightly thick slices.

Mince the garlic coarsely by pressing it with the flat side of a knife (this will give a cleaner flavor than pre-minced garlic).

Combine 3 tablespoons of soy sauce, 1 tablespoon of oyster sauce, and 1 tablespoon of rice syrup to create the marinade.

Heat some cooking oil in a pan, then add the green onions and onions to create flavored oil. Start with high heat, then reduce to medium once it starts sizzling.

Once the vegetables are slightly browned, add the dried salted cod that has been soaked in sugar and stir-fry over medium-low heat for about 4-5 minutes until it's nicely colored.

Once the dried codfish turns golden brown, evenly sprinkle one tablespoon of potato starch over it to create a chewy texture.

Pour in the sauce and reduce the heat to low. Slowly stir-fry for about 2 minutes, allowing the flavors to meld.

Finally, sprinkle a pinch of sugar to prevent the dried pollack from sticking together, and then add a tablespoon of sesame seeds for garnish.