Cut the pollock strips into 5–6 cm pieces for easier consumption.

Prepare 2 handfuls of pollock strips.

Quickly dip the pollock strips in water, then squeeze out the excess moisture.

Coat the pollock strips evenly with 3 tbsp of cornstarch, then shake off any excess powder.

Heat oil in a pan and fry the coated pollock strips until golden and crispy. Remove and set aside.

In a pan, combine 1 tbsp gochujang, 1 tbsp ketchup, 1 tbsp hot sauce, 2 tbsp rice wine, 1 tbsp plum syrup, 1 tbsp corn syrup, and 1/2 tbsp minced garlic. Stir well and bring to a boil.

Add the fried pollock strips to the sauce and toss quickly to coat evenly.