Spicy and Sweet Braised Cod (Kodari Jorim): A Popular Side Dish
Our Household’s Favorite: Kodari Jorim Recipe You Can Make Without Fail
Tender cod generously coated in a savory, spicy, and sweet sauce! This Kodari Jorim is perfect for spooning over freshly cooked rice or enjoying as a delightful accompaniment to drinks. It’s a simple yet impressive dish that guarantees a satisfying meal.
Main Ingredients- 3 pieces of prepared cod (Kodari)
- 3 medium potatoes
- 1/2 medium onion
- 2 Korean green chilies (Cheongyang peppers)
- 1 stalk of green onion (scallion)
- 1 Tbsp minced garlic
- 1/2 tsp minced ginger
- 2 cups anchovy broth
- Rice water, as needed
Flavorful Sauce Ingredients (Tablespoon measurements)- 2 Tbsp hot pepper flakes (Gochugaru) for a spicy kick
- 1 Tbsp regular pepper flakes (Gochugaru) for depth
- 2 Tbsp rice wine (Cheongju) or soju, to remove fishiness
- 2 Tbsp cooking wine (Mirin or similar)
- 7 Tbsp soy sauce (Guk-ganjang)
- 1 Tbsp sugar
- 3 Tbsp corn syrup (Mulyeot) for shine and sweetness
- 2 Tbsp hot pepper flakes (Gochugaru) for a spicy kick
- 1 Tbsp regular pepper flakes (Gochugaru) for depth
- 2 Tbsp rice wine (Cheongju) or soju, to remove fishiness
- 2 Tbsp cooking wine (Mirin or similar)
- 7 Tbsp soy sauce (Guk-ganjang)
- 1 Tbsp sugar
- 3 Tbsp corn syrup (Mulyeot) for shine and sweetness
Cooking Instructions
Step 1
Rinse the cod thoroughly under running water. Trim off the head and stiff fins with scissors. To ensure a tender texture and remove any fishy odor, soak the cod in rice water for about 20 minutes. If rice water isn’t available, you can skip this step.
Step 2
Peel the potatoes and cut them into 3-4 large chunks. Thickly slice the onion and diagonally slice the Korean green chilies. Cut the green onion stalk diagonally into large pieces to add aromatic flavor.
Step 3
In a wide pan or pot, arrange the chunky potato pieces at the bottom. This helps them cook evenly and prevents sticking. In a separate small bowl, combine all the sauce ingredients except for the corn syrup: hot pepper flakes, regular pepper flakes, rice wine (or soju), cooking wine, soy sauce, sugar, minced garlic, and minced ginger. Mix well to create a delicious sauce.
Step 4
Place the drained cod pieces attractively in the pan over the potatoes. Pour in 2 cups of the anchovy broth. Drizzle the prepared sauce evenly over the cod. Turn the heat to high and bring it to a boil. Cooking on high heat initially helps the flavors meld together.
Step 5
Once the broth starts to vigorously boil, reduce the heat to medium. Cover the pan and let it simmer for about 15 minutes. During this time, the delicious cod broth will meld with the potatoes, creating a rich flavor.
Step 6
After 15 minutes, remove the lid. Add the thickly sliced onion to the pan. The onions will add a subtle sweetness and refreshing taste to the sauce. Now, uncover the pan and continue to simmer over medium-low heat for 1-2 minutes, or until the sauce has slightly reduced to a glaze. Be careful not to let it dry out completely; a little sauce should remain.
Step 7
Finally, add the diagonally sliced green onions and spicy Korean green chilies. Simmer for another moment to allow their fragrance to infuse into the sauce. Stir in the 3 Tbsp of corn syrup for a glossy finish and touch of sweetness, and bring it to a brief boil. Once the ingredients are well coated with the sauce, turn off the heat and serve your delicious Kodari Jorim!
