Authentic and Tender Braised Codfish (Kodari Jorim) Recipe
Baek Jong-won’s 3 Kodari Jorim: A Perfect Harmony of Deep Flavor and Chewy Texture
Introducing Kodari Jorim, a dish where tenderness and chewiness harmoniously melt in your mouth. Slowly simmered for a long time, the savory sauce deeply penetrates the codfish, creating an irresistible flavor that makes you want more. And the sweet radish, infused with the fragrant sauce, is a true delicacy! We highly recommend this hearty home-style meal for the whole family to enjoy!
Main Ingredients
- 3 small dried pollack (Kodari)
- 600g radish
- 1 onion
- 2 green onions
- 1 red chili pepper
- 3 Korean green chili peppers
- 4 cups water (approx. 800ml)
Seasoning Sauce
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 4 Tbsp soy sauce
- 1/2 Tbsp sugar
- 2 Tbsp rice syrup (mulyeot)
- 1 Tbsp minced garlic
- 1/2 tsp ginger juice
- 1 Tbsp gochujang (Korean chili paste)
- 2 Tbsp gochugaru (Korean chili flakes)
- 1 Tbsp fish sauce (e.g., anchovy or sand lance)
- 4 Tbsp soy sauce
- 1/2 Tbsp sugar
- 2 Tbsp rice syrup (mulyeot)
- 1 Tbsp minced garlic
- 1/2 tsp ginger juice
Cooking Instructions
Step 1
First, rinse the dried pollack thoroughly under cold running water to remove any impurities. Pat them dry with paper towels. This step helps to reduce any fishy odor and allows the sauce to penetrate better during the braising process.
Step 2
Using kitchen scissors, carefully trim off the pectoral, pelvic, and dorsal fins, as well as the tail of the codfish. Removing all the fins makes the dish easier to eat and presents more neatly.
Step 3
Cut the radish into thick, bite-sized pieces, about 1.5 to 2 cm thick. If the pieces are too thin, they might break apart during cooking. Chop the green onions into 5-6 cm lengths. Thinly slice the onion, red chili pepper, and Korean green chili peppers. For a spicier dish, feel free to adjust the amount of green chilies.
Step 4
In a bowl, combine all the seasoning ingredients: gochujang, gochugaru, fish sauce, soy sauce, sugar, rice syrup, minced garlic, and ginger juice. Stir well until the sugar and rice syrup are completely dissolved, creating a delicious braising sauce.
Step 5
In a wide and deep pot, arrange the thick slices of radish at the bottom. Layer the sliced onions and chopped green onions on top of the radish. This prevents the radish from sticking to the pot and helps infuse their sweetness into the sauce and codfish.
Step 6
Pour about two-thirds of the prepared seasoning sauce over the radish and vegetables. Gently mix with your hands to ensure the sauce coats everything evenly. Don’t worry if the radish pieces shift slightly; the goal is even coating.
Step 7
Place the prepared codfish pieces on top of the seasoned vegetables. Pour the remaining one-third of the sauce over the codfish. Finally, carefully pour the 4 cups of water (approximately 800ml) along the sides of the pot, ensuring the ingredients are partially submerged.
Step 8
Cover the pot with a lid and bring to a boil over medium-high heat for about 15 minutes. This initial high-heat cooking helps all the ingredients begin to cook through.
Step 9
After 15 minutes, reduce the heat to medium-low, keep the lid on, and continue to simmer for approximately 1 hour and 25 minutes, or until the radish is very tender and the sauce has deeply penetrated the codfish. Basting the codfish with the sauce occasionally can enhance the flavor. The dish is ready when a chopstick easily pierces the radish. Enjoy!
