Delicious and Spicy Braised Dried Pollack (Kodari Jorim)
How to Make Flavorful Braised Dried Pollack at Home
This is an easy-to-follow recipe for Kodari Jorim, a delightful Korean dish that’s perfect for any meal. Known as a ‘rice thief’ for its addictive flavor, it’s a dish the whole family will love. Enjoy the tender texture of the pollack and the sweet, savory notes of the radish, all simmered in a rich, flavorful sauce.
Main Ingredients
- 4 small Dried Pollack (Kodari)
- Radish (appropriate amount)
- 1 stalk Green Onion (Scallion)
- 1 Green Chili Pepper
- 1 Red Chili Pepper
Seasoning Ingredients
- 8 Tbsp Soy Sauce (Jinganjang)
- 1 Tbsp Flavored Soy Sauce (Matganjang)
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Minced Garlic
- 0.5 tsp Grated Ginger
- 2 Tbsp Oligodang (Korean Corn Syrup)
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
- 8 Tbsp Soy Sauce (Jinganjang)
- 1 Tbsp Flavored Soy Sauce (Matganjang)
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 3 Tbsp Mirin (or Rice Wine)
- 1 Tbsp Minced Garlic
- 0.5 tsp Grated Ginger
- 2 Tbsp Oligodang (Korean Corn Syrup)
- 1 Tbsp Sesame Oil
- Pinch of Black Pepper
Cooking Instructions
Step 1
Prepare the radish, which will add sweetness and absorb the delicious sauce. Slice the radish thinly, about 0.5 cm thick, into fan shapes and arrange them evenly on the bottom of your pot. This helps the radish become tender and infused with flavor.
Step 2
Achieving the right balance of seasoning is key. I started with 5 tablespoons of soy sauce, but found it a bit bland, so I added 3 more for a total of 8 tablespoons of regular soy sauce. Including the 1 tablespoon of flavored soy sauce, the total comes to 9 tablespoons. It’s best to taste and adjust the seasoning by adding more soy sauce or other ingredients to suit your preference.
Step 3
Arrange the cleaned and prepared dried pollack on top of the radish layer. Add about 2 cups of water and bring it to a boil over high heat. As it boils, a lot of foam will rise to the surface; diligently skim this foam off to ensure a cleaner, clearer broth.
Step 4
Once the broth is boiling, add all the prepared seasoning ingredients. Now, reduce the heat and let it simmer, allowing the flavors to meld and the sauce to thicken. Ensure the sauce coats the pollack and radish well.
Step 5
Be careful when stirring, as the pollack can easily break apart. As the sauce begins to reduce, instead of stirring, use a spoon to ladle the simmering sauce over the top of the pollack. This method helps keep the pollack moist and ensures it absorbs the rich flavors evenly.
Step 6
A pot like the Tefal Magic Hands is perfect for this dish, though I often use a frying pan. For braised dishes with sauce, this pot is ideal. Once the pollack is partially braised, add the roughly chopped green onions. Let it simmer for a little longer; the green onions will release a wonderful aroma and flavor into the dish.
Step 7
Finally, garnish with sliced red and green chili peppers for a beautiful color and a hint of spice. You can slice them diagonally or in half after removing the seeds. I often judge the cooking time by observing the translucence of the radish. Once the pollack is tender, the radish is soft, and the sauce has thickened to your liking, your delicious Kodari Jorim is ready to be served!
