Codary Jorim (Braised Dried Pollack): Firm Outside, Tender Inside!
Master the art of braising Codary (dried pollack) for a dish that’s wonderfully firm yet incredibly tender inside!
Craving a comforting winter dish? This simple Codary Jorim recipe is perfect for a cozy meal. Learn how to achieve that delightful texture that makes this dish a true classic.
Main Ingredients- 2 Codary (dried pollack), prepared
- 2-3 Cheongyang chili peppers
- 1/3 Daepa (large green onion)
Braising Sauce Ingredients- 4 Tbsp Ganjang (soy sauce)
- 3 Tbsp Mirin (rice wine)
- 2 Tbsp Mulyeot (corn syrup)
- 4 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Sugar
- 1/4 Tbsp Minced ginger
- Pinch of Black pepper
- 1.5 cups Water
- 1 Tbsp Minced garlic
- 4 Tbsp Ganjang (soy sauce)
- 3 Tbsp Mirin (rice wine)
- 2 Tbsp Mulyeot (corn syrup)
- 4 Tbsp Gochugaru (red pepper flakes)
- 1 Tbsp Sugar
- 1/4 Tbsp Minced ginger
- Pinch of Black pepper
- 1.5 cups Water
- 1 Tbsp Minced garlic
Cooking Instructions
Step 1
Begin by preparing the Codary. Soak the cleaned dried pollack in cold water with 1 tablespoon of salt and 1 tablespoon of vinegar for a short while. This step helps to remove any fishy odor and firms up the flesh, leading to a better texture after braising.
Step 2
The secret to delicious Codary Jorim lies in its sauce! In a bowl, combine 4 tablespoons of Ganjang (soy sauce), 3 tablespoons of Mirin (rice wine), 2 tablespoons of Mulyeot (corn syrup), 4 tablespoons of Gochugaru (red pepper flakes), 1 tablespoon of sugar, 1/4 tablespoon of minced ginger, and a pinch of black pepper. Whisk everything together thoroughly to create your flavorful braising sauce. (Don’t add the 1.5 cups of water yet; it will be used later!).
Step 3
Heat a frying pan over medium-high heat and add a little cooking oil. Sauté the chopped Cheongyang chili peppers until fragrant. This will infuse the dish with a lovely spicy aroma.
Step 4
Thoroughly pat the Codary dry and place it in the pan. Sear both sides until they are golden brown and slightly firm. Maintain a high to medium-high heat, and try to flip the fish only once to get a nice, firm exterior. Avoid over-handling.
Step 5
Push the seared Codary to one side of the pan. Pour half of the prepared braising sauce over the fish. Let it simmer gently over medium heat, allowing the sauce to begin coating and flavoring the fish.
Step 6
Now, add the remaining 1.5 cups of water and pour all the rest of the braising sauce into the pan. Bring the liquid to a rolling boil over high heat, then reduce the heat to medium. Cover the pan and let the Codary simmer until it has absorbed the delicious sauce. Spooning some of the sauce over the fish occasionally will enhance the flavor.
Step 7
Finally, stir in 1 tablespoon of minced garlic and the chopped Daepa (large green onion). Let it simmer for another minute or two until the green onion is tender. Your incredibly delicious Codary Jorim, perfect for a winter meal, is now ready to be enjoyed with a bowl of hot rice!
