Chewy Dried Pollack Ribs: A Special Holiday Delicacy
Dried Pollack Ribs, Cod Ribs, Holiday Food
Introducing ‘Codari Galbi-jjim’, a special delicacy that my mother always prepared for the holidays, just as carefully as she made beef short ribs. The chewy texture of the dried pollack soaks up the rich flavors of the soy sauce marinade and perilla oil, creating a luxurious taste that fills your mouth. Best of all, it’s incredibly easy to make, allowing anyone to create a wonderful holiday dish. Served with warm rice, it makes for a perfect meal.
Main Ingredients- 4 Dried Pollacks (Codari)
Marinade- 4 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 3 Tbsp Perilla Oil
- 5 Tbsp Water
- 2 Tbsp Minced Garlic
- 1/2 stalk Green Onion (finely chopped)
- 4 Tbsp Soy Sauce
- 2 Tbsp Sugar
- 3 Tbsp Perilla Oil
- 5 Tbsp Water
- 2 Tbsp Minced Garlic
- 1/2 stalk Green Onion (finely chopped)
Cooking Instructions
Step 1
Prepare the dried pollack by cleanly removing the head and all fins. Rinsing it under running water after preparation is recommended for cleanliness.
Step 2
Cut the tail end of the pollack into bite-sized pieces. Then, split the body lengthwise. Score the skin side with shallow cuts; this helps the marinade penetrate better and makes for a prettier presentation when cooked.
Step 3
Prepare the delicious marinade. Finely chop the green onion. In a bowl, combine 2 Tbsp minced garlic, 4 Tbsp soy sauce, 2 Tbsp sugar, 3 Tbsp perilla oil, and 5 Tbsp water. Mix well until all ingredients are smoothly combined without lumps.
Step 4
Generously coat the prepared pollack pieces with the marinade. Be sure to thoroughly apply the marinade, especially into the scored skin side, so the flavors can fully infuse.
Step 5
Heat a pan and add a mixture of perilla oil and cooking oil in a 1:1 ratio. As soon as you place the marinated pollack in the pan, reduce the heat to medium-low. Cooking over high heat can burn the marinade or dry out the pollack.
Step 6
Cover the pan with a lid and let it simmer for a while until the pollack is cooked through. Gentle cooking over low heat allows the marinade to deeply penetrate the fish.
Step 7
Once the pollack is partially cooked, flip it over to cook the other side evenly. Then, remove the lid and increase the heat to medium. While it’s simmering, ladle the remaining sauce from the pan over the pollack. This process will reduce the sauce to a glaze, giving the pollack a beautiful sheen and completing the delicious ‘Codari Galbi-jjim’. Be mindful not to let all the moisture evaporate, and finish with a lovely glaze.
