Savory & Sweet Braised Dried Pollack (Nogari) Recipe: Perfect Side Dish & Appetizer!
Nogari Jorim (Braised Dried Pollack)
Don’t let that dried pollack in your fridge go to waste! Quickly transform it into a delicious braised dish that’s perfect as a side for your meals or a tasty appetizer to pair with drinks. This recipe offers a delightful texture contrast between the slightly crispy exterior and tender interior of the pollack, complemented by the fresh crunch of Korean green chili peppers. Follow our easy, detailed instructions!
Main Ingredients
- 10 pcs Dried Pollack (Nogari), prepared
- 10 pcs Korean Green Chili Peppers (Ggwari Gochu)
- 1/2 stalk Green Onion
Seasoning
- 2 Tbsp Soy Sauce
- 1 tsp Cooking Wine (Mirin, etc.)
- 1 tsp Minced Garlic
- 1 Tbsp Oligosaccharide (or Corn Syrup)
- 1 tsp Fish Sauce (or Soup Soy Sauce)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds or Ground Sesame Seeds
- Pinch of Black Pepper
- 2 Tbsp Soy Sauce
- 1 tsp Cooking Wine (Mirin, etc.)
- 1 tsp Minced Garlic
- 1 Tbsp Oligosaccharide (or Corn Syrup)
- 1 tsp Fish Sauce (or Soup Soy Sauce)
- 1 tsp Sesame Oil
- 1 tsp Toasted Sesame Seeds or Ground Sesame Seeds
- Pinch of Black Pepper
Cooking Instructions
Step 1
First, carefully trim any fins or unnecessary parts from the dried pollack. Prepare the Korean green chili peppers by leaving them whole or slicing them in half, and thinly slice the green onion diagonally. Prepping ingredients beforehand makes the cooking process much smoother.
Step 2
Cut the prepared dried pollack into three pieces each, slightly larger than bite-sized. Cutting them too small might cause them to break apart during cooking, so maintaining a moderate size is key.
Step 3
In a bowl, combine the soy sauce, cooking wine, minced garlic, fish sauce, and a pinch of black pepper. Mix well to create the seasoning sauce. Do not add water at this stage; ensure the sauce has a good consistency. (Tip: You can add a little chili powder here for extra spice if you like.)
Step 4
Heat a generous amount of cooking oil in a wide pan over medium-low heat. Add the sliced green onions and gently sauté to create fragrant green onion oil. Once the aroma of the green onion is infused into the oil, add the minced garlic and stir-fry briefly, being careful not to burn it, to enhance the flavor.
Step 5
When the aroma of green onion and garlic is fragrant, add the cut dried pollack to the pan. Sauté over medium heat, as if deep-frying, for a minute or two. This step helps the pollack maintain its shape and adds a richer, nuttier flavor.
Step 6
Once the pollack turns slightly golden, pour in all the prepared seasoning sauce. Add about half a paper cup (approx. 50ml) of water. The amount of water can be adjusted based on how dry your pollack is and your desired level of sauciness. Add half of the sliced green chili peppers and let them cook in the sauce as it simmers.
Step 7
As the sauce reduces and the pollack softens, stir in the oligosaccharide for sweetness and a glossy finish. Then, add the remaining green chili peppers and gently toss. Adding them later ensures they retain a pleasant crispness. (Pro Tip: If the pollack is still not tender enough, add a little more water before adding the oligosaccharide and simmer, covered, over medium-low heat for another 5-10 minutes until tender.)
Step 8
Finally, drizzle with sesame oil and sprinkle with toasted sesame seeds to finish. Your delicious braised dried pollack, glistening with sauce, is ready! Serve it over warm rice or enjoy it with a cold beer. While presenting it beautifully on a fancy plate would enhance its appeal, today we’ll focus on the taste! Enjoy your meal!
