Spicy and Sweet Braised Dried Pollack (Kodari Jjim)
#Easy Kodari Jjim Recipe: Bold, Spicy, and Chewy!
This Kodari Jjim features a fantastic harmony of chewy dried pollack coated in a spicy yet sweet sauce. Packed with crunchy bean sprouts and aromatic vegetables, it offers a rich and satisfying flavor. Even using frozen pollack results in a delicious dish, perfect as a hearty side for rice or a delightful appetizer with drinks!
Main Ingredients- 1 pack Frozen Dried Pollack (prepared)
- 1 Tbsp Vinegar (for blanching pollack)
- 1 bag Bean Sprouts (approx. 200g)
- 1/2 Onion (sliced)
- 3 Shiitake Mushrooms (sliced)
- 1 Red Chili Pepper (diagonally sliced)
- 1 Green Chili Pepper (diagonally sliced)
- 1/3 stalk Green Onion (chopped)
- A pinch of Sesame Seeds (for garnish)
- A drizzle of Sesame Oil (for finishing)
Spicy & Sweet Sauce Ingredients- 1 cup Gochugaru (Korean chili flakes, approx. 100g)
- 1/2 cup Soy Sauce (approx. 100ml)
- 1/2 cup Fruit Juice (from blended pear, tomato, strawberry, etc.)
- 1 Tbsp Plum Extract (or 1 Tbsp honey/sugar)
- 1 Tbsp Mirin (cooking wine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
- 1 tsp Ginger Powder (or 1/2 tsp minced ginger)
- 1 cup Gochugaru (Korean chili flakes, approx. 100g)
- 1/2 cup Soy Sauce (approx. 100ml)
- 1/2 cup Fruit Juice (from blended pear, tomato, strawberry, etc.)
- 1 Tbsp Plum Extract (or 1 Tbsp honey/sugar)
- 1 Tbsp Mirin (cooking wine)
- 1 Tbsp Minced Garlic
- 1 Tbsp Chopped Green Onion
- 1 tsp Ginger Powder (or 1/2 tsp minced ginger)
Cooking Instructions
Step 1
First, let’s make the delicious sauce that will define the flavor of your Kodari Jjim. Add 1 cup of gochugaru (Korean chili flakes) to a bowl. (about 100g)
Step 2
Add 1 tablespoon of minced garlic for added flavor.
Step 3
Next, add 1 tablespoon of chopped green onion and sprinkle in 1 teaspoon of ginger powder for an aromatic touch. If you don’t have ginger powder, you can use about 1/2 teaspoon of minced fresh ginger.
Step 4
Pour in 1/2 cup (about 100ml) of soy sauce, which is the base for umami. It’s important to make the sauce flavorful from the start so that the seasoning is just right when it combines with the other ingredients.
Step 5
Add 1 tablespoon of plum extract and 1 tablespoon of mirin for sweetness and depth. If you don’t have plum extract, you can use 1 tablespoon of honey or sugar to adjust the sweetness. Mix everything well.
Step 6
Finally, add 1/2 cup of fruit juice for a special flavor. I like to use blended pear for its sweetness and aroma, or sometimes I blend tomatoes and strawberries for color and a unique taste. This step helps the flavors meld together for a deeper taste.
Step 7
Once all the sauce ingredients are combined and mixed thoroughly, your delicious Kodari Jjim sauce is ready! Set it aside for now.
Step 8
Let’s prepare the vegetables for the Kodari Jjim. Slice the onion about 0.5cm thick. Trim the tough stems from the shiitake mushrooms and slice the caps thinly. Slice the red and green chili peppers diagonally; this makes them look appealing and adds a pleasant spiciness.
Step 9
Prepare the bean sprouts for a crunchy texture. Bring a pot of water to a boil with a pinch of salt. Add the bean sprouts and blanch them for about 1 minute. Blanching the bean sprouts beforehand prevents them from becoming mushy when cooked with the pollack and sauce, preserving their crispness.
Step 10
Immediately rinse the blanched bean sprouts under cold water to cool them down. This helps maintain their crunchy texture.
Step 11
Now it’s time to prepare the main ingredient, the pollack. Thaw the frozen dried pollack by soaking it in running water or lukewarm water until fully thawed.
Step 12
To remove any fishy odor, we’ll briefly blanch the thawed pollack in hot water. Fill a pot with plenty of water and bring it to a rolling boil. Add 1-2 drops of vinegar, then add the pollack and blanch for just 1-2 minutes. The vinegar helps neutralize any unpleasant smell.
Step 13
Drain the blanched pollack using a colander. There’s no need to rinse it with cold water. Proceed directly to the next step.
Step 14
Heat a little cooking oil in a wide pan or pot over medium-low heat. Add the chopped green onions and minced garlic, and sauté until fragrant. Once the aroma develops, add the sliced onions and stir-fry until they become translucent.
Step 15
Now, pour the prepared sauce into the pan and stir well to combine with the ingredients. Stir-fry everything together, being careful to control the heat to prevent the sauce from burning.
Step 16
As the sauce cooks, delicious chili oil will naturally come out from the gochugaru. This process adds a deep flavor to the Kodari Jjim.
Step 17
Once the sauce is sautéed, add the blanched pollack and gently mix to coat it evenly with the sauce. Then, add the diagonally sliced red and green chili peppers and mix them in.
Step 18
Now, cover the pan with a lid and simmer over medium-low heat for about 5-7 minutes. The pollack will release its own moisture, and the sauce will reduce and meld the flavors together. It’s good to stir gently once during this time.
Step 19
Once the pollack has absorbed some of the sauce, add the sliced shiitake mushrooms and mix well again. This adds the aromatic flavor of the mushrooms.
Step 20
Finally, add the blanched, crunchy bean sprouts and stir quickly over high heat. Use a spatula to gently loosen any clumps of bean sprouts and ensure they are evenly coated with the pollack, vegetables, and sauce. Since the bean sprouts are blanched, they only need to be cooked long enough to absorb the sauce. It’s almost done! As the bean sprouts are already blanched, they just need to be seasoned and mixed evenly.
Step 21
Lastly, sprinkle the chopped green onions on top for a fresh garnish. Their refreshing flavor and aroma will be a great addition.
Step 22
Just before turning off the heat, drizzle a circle of sesame oil around the pan. Adding sesame oil at the very end preserves its fragrant aroma, making the dish even more delicious. Turn off the heat and gently mix.
Step 23
Your spicy and sweet Kodari Jjim is complete! It looks incredibly appetizing.
Step 24
Serve the finished Kodari Jjim generously on a plate and finish with a sprinkle of sesame seeds. The combination of chewy pollack, crunchy bean sprouts, and the spicy-sweet sauce is truly outstanding. It’s perfect served over a bowl of warm rice – you might find yourself finishing two bowls!
