Refreshing and Spicy Cod Roe Stew (Kodari Jjigae) – Perfect for Hangover or as a Side with Drinks
How to Make Delicious Kodari Jjigae: A Step-by-Step Recipe for a Refreshing and Spicy Korean Stew
While dried pollock roe (kodari) is often used for steamed dishes, it’s also wonderfully versatile for making hearty soups and stews. This kodari jjigae recipe offers a refreshing, spicy broth that’s ideal for settling a hangover or enjoying with a drink. Learn how to easily prepare this flavorful Korean classic!
Main Ingredients
- 3 pieces of dried pollock (kodari)
- 1/4 medium radish (approx. 200g)
- 1 large green onion
Optional Ingredients
- 2-3 Korean green chili peppers (for extra spice)
Broth Ingredients
- 3 sheets dried kelp (about 10x10cm each)
- 7-10 dried anchovies (for soup)
- 1.5 liters water
Seasoning Ingredients
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp red pepper flakes (gochugaru)
- Soy sauce for soup (to taste, optional)
Measurements
- Tbsp: 15ml standard, Cup: 200ml standard
- 2-3 Korean green chili peppers (for extra spice)
Broth Ingredients
- 3 sheets dried kelp (about 10x10cm each)
- 7-10 dried anchovies (for soup)
- 1.5 liters water
Seasoning Ingredients
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp red pepper flakes (gochugaru)
- Soy sauce for soup (to taste, optional)
Measurements
- Tbsp: 15ml standard, Cup: 200ml standard
- 2 Tbsp minced garlic
- 2 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp red pepper flakes (gochugaru)
- Soy sauce for soup (to taste, optional)
Measurements
- Tbsp: 15ml standard, Cup: 200ml standard
Cooking Instructions
Step 1
Today, we’re making a refreshing and spicy stew using chewy dried pollock (kodari). It’s perfect for a hangover or as a delightful dish to enjoy with drinks. Let’s get started on this delicious recipe! ♬♪
Step 2
First, prepare the dried pollock. Rinse it thoroughly under running water. Pay special attention to cleaning the inside of the belly cavity to remove any black membranes or residue, as this is crucial for minimizing any fishy odor.
Step 3
Using scissors, trim off the fins (from the back, belly, and tail) and any rough edges of the kodari. This step ensures a cleaner eating experience.
Step 4
Cut the prepared kodari into 3 to 4 pieces. Avoid cutting them too small, as they might break apart during cooking. Aim for bite-sized portions.
Step 5
Slice the radish into large, bite-sized pieces. The radish will soften as it cooks, adding a wonderful sweetness and depth to the broth.
Step 6
Slice the green onion diagonally or chop it. This will add a pleasant aroma and a touch of spiciness to the stew.
Step 7
Korean green chili peppers are optional, but if you enjoy a spicier dish, slice 2 to 3 of them diagonally and add them. Adjust the amount according to your preference for heat. 🙂
Step 8
Now, let’s make the broth! In a pot, combine 1.5 liters of water with the dried kelp and anchovies. Bring it to a boil, then remove the kelp after about 5 minutes. Continue simmering the anchovies for another 10 minutes before removing them. This will create a clean and flavorful broth. (Alternatively, you can use a pre-made soup sachet for convenience.)
Step 9
Add the prepared kodari pieces to the simmering broth and bring it back to a boil.
Step 10
Once the broth is boiling again, add the minced garlic (2 Tbsp) and fish sauce (2 Tbsp). The fish sauce adds a savory depth and umami to the stew.
Step 11
When the stew starts to boil, add the sliced green onions and the optional sliced green chili peppers.
Step 12
Stir in the red pepper flakes (2 Tbsp) for color and spice. Taste the broth and add soy sauce for soup if needed to adjust the seasoning to your liking. It’s best to season gradually, as it’s easier to add more than to fix an overly salty stew.
Step 13
As the stew simmers, skim off any foam or scum that rises to the surface with a spoon. This step helps to ensure a clear and clean-tasting broth.
Step 14
Finally, let the stew simmer for another 10-15 minutes over medium heat, or until the radish pieces are tender and translucent. You can check if it’s done by piercing a radish piece with a fork; it should be soft. Your delicious Kodari Jjigae is now ready!
Step 15
This finished Kodari Jjigae, with its refreshing and spicy broth, is absolutely perfect for recovery after a night out or as a satisfying dish to accompany your drinks. Enjoy it with a warm bowl of rice!
