Crispy & Sweet Kodari Gangjeong Recipe
Not Kodari Jorim, This is Kodari Gangjeong! A Delicious Snack and Side Dish
While Kodari Jorim (braised cutlassfish) is a comforting side dish to enjoy with rice, especially for adults, Kodari Gangjeong is something else entirely… perhaps a perfect snack for drinks or a delightful dish for kids? It’s incredibly easy to make too! Simply deep-fry the fish and then lightly simmer it in a savory sauce. The result? An irresistible flavor that you’d be cheating yourself not to enjoy. Making this is a guaranteed win!
Main Ingredients- 2 pieces of cutlassfish (Kodari)
- 3 Tbsp potato starch
Cooking Instructions
Step 1
Begin by preparing the cutlassfish. Using kitchen scissors, carefully trim off all the fins from the fish. Next, cut the fish into bite-sized pieces, about 3 to 4 cm in length, starting from the head.
Step 2
After cutting, remove any blood clots clinging to the bones. Leaving blood on the bones can cause an unpleasant fishy odor. Gently rinse the cut pieces under cold running water, drain them briefly, and set aside.
Step 3
Now it’s time to coat the fish for a crispy texture. Place 3 tablespoons of potato starch into a plastic bag. Add the prepared cutlassfish pieces to the bag. Seal the bag securely and shake it vigorously. Ensure each piece of fish is evenly coated with the starch.
Step 4
Heat a generous amount of oil in a pan. The oil should be deep enough to submerge about half of the fish pieces. Once the oil is hot, carefully add the starch-coated cutlassfish. Fry over medium heat until the fish pieces are golden brown and crispy. Remove the fried fish from the oil and place them on a plate lined with paper towels to drain excess oil.
Step 5
Let’s make the delicious Gangjeong sauce. In a small pot or pan, combine 2 Tbsp soy sauce, 2 Tbsp rice wine, 1 Tbsp plum extract, 1 Tbsp sugar, 1/2 tsp black pepper, 1 Tbsp sesame oil, 2 Tbsp water, and 1 Tbsp minced garlic. Finely chop the white part of 1 green onion and add it to the mixture. Bring everything to a boil while stirring.
Step 6
Once the sauce is bubbling and boiling, add all the fried cutlassfish pieces to the pan. Gently toss the fish with the sauce using a spatula until each piece is evenly coated. Continue to simmer over low heat for about 1 to 2 minutes, allowing the sauce to be absorbed by the fish, creating the perfect Gangjeong glaze.
Step 7
Finally, add the finishing touches! Just before serving, add the chopped green parts of the green onion to the pan. Sprinkle 1 Tbsp of toasted sesame seeds over the top. Give it a gentle stir. Your delicious and visually appealing Kodari Gangjeong is now ready to be enjoyed warm!
