Please feel the flavor of the boneless Pollack Gangjieong, which seems like chicken gangjeong
01. For the work on boneeless pollack, we remove the bones one by one manually, and do 100% manual work to remove the shell with the knife
In order to process only the flesh, we remove the head and the intestines and even fin and tail. Boneless pollack is born with the careful handmade work process which removes bones one by hand all the time. Every time we work more carefully
02. we use the exclusive source of pollack ganajung which was developed by CEO Lee Mi-Sook herself.
The ratio of source and the process of ripenung the source are very important to make a source that is compatible with pollack gangjing.
We tested dozens of times with chicken gangjeong sauce in Sokcho Central Market, and developed the sauce suitable for Pollack Gongjeong over six months
It is boneless Pollack Gangjung which taster like a chicken gangjung that makes uou feel the taste of gangjung while preserving taste and texture of pollack.
We use 100%domestic products such as chili powder, vegetables(garlic,ginfer, etc.) to put into the sauce.
We maximize the taste of pollack so that cstomers enjoy the vest taste, and have acquired a patent related to it. (Patent No. 10-2017-0059096)
03. Another factor that determines the taste of Gangjeong is the frying temperature and the frying time.
Unlike a chicken gangjeong, pollack is a marine product, so if you fry like a chicken gangjeong, you can not get a proper pollack gangjeong. We found the best frying termperature and fryungtime to make delicious boneless pollack gangjeong