Savory Braised Dried Small Croaker (Nogari)
How to Make Deliciously Braised Semi-Dried Nogari
My semi-dried nogari became a bit too hard after being stored for a while, so I soaked it in water before cooking. Braising it in soy sauce gave it a flavor reminiscent of dried cuttlefish (jipo) and pollack (kodari), with a perfectly balanced sweet and savory taste. It’s incredibly delicious!
Main Ingredients- 20 pieces semi-dried nogari
Braising Sauce- 3 Tbsp Korean blue crab soy sauce
- 2 Tbsp brewed soy sauce
- 1 Tbsp sugar
- 1 Tbsp soju (Korean rice wine)
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- 1 Tbsp cooking oil
- 2 cloves garlic (minced, about 1 Tbsp)
- 1 Korean chili pepper (slanted slices)
- 1 red chili pepper (slanted slices)
For Soaking Nogari- 1 L water
- 1/2 cup soju (Korean rice wine)
- 3 Tbsp Korean blue crab soy sauce
- 2 Tbsp brewed soy sauce
- 1 Tbsp sugar
- 1 Tbsp soju (Korean rice wine)
- 1 Tbsp sesame oil
- 1/2 Tbsp sesame seeds
- 1 Tbsp cooking oil
- 2 cloves garlic (minced, about 1 Tbsp)
- 1 Korean chili pepper (slanted slices)
- 1 red chili pepper (slanted slices)
For Soaking Nogari- 1 L water
- 1/2 cup soju (Korean rice wine)
Cooking Instructions
Step 1
Since the nogari is already cleaned, trim off any tail or side fins with scissors. Then, cut the fish into bite-sized pieces, about 3 cm long. This makes them easy to eat in one go.
Step 2
In a bowl, combine 1L of water and 1/2 cup of soju. Add the cut nogari and let it soak for about 20 minutes. This step helps to remove any fishy odor and makes the nogari tender while retaining its chewy texture.
Step 3
After soaking, rinse the nogari thoroughly under running water. Then, drain it well using a colander. Properly draining the fish is important to prevent oil splattering when you start cooking.
Step 4
Heat a frying pan over medium heat and add 1 tablespoon of cooking oil. Add the drained nogari and stir-fry it until it’s lightly coated with oil. This step helps the braising sauce adhere better later, making the dish more flavorful.
Step 5
Reduce the heat to low. Add all the braising sauce ingredients (Korean blue crab soy sauce, brewed soy sauce, sugar, soju, and minced garlic) to the pan. Stir to combine everything. Cover the pan with a lid and let it simmer gently over low heat for about 10 minutes, or until the sauce has thickened slightly and the nogari is well-infused with flavor. Stir occasionally to ensure even coating.
Step 6
Finally, just before turning off the heat, drizzle in 1 tablespoon of sesame oil and sprinkle with 1/2 tablespoon of sesame seeds. Stir well to combine. The aroma of sesame oil and the crunch of sesame seeds will enhance the overall taste. Enjoy this delicious dish with a side of warm rice!
