Spicy and Sweet Braised Dried Pollack (Kodari Jjim) Recipe
Melt-in-your-mouth Kodari Jjim: A Recipe So Delicious, You’ll Eat It All Up!
While browsing the market with my husband, he suggested, ‘Honey, should we buy some dried pollack? I’d love to make some jjim!’ So, we bought a pack and made this delicious braised dish. The savory sauce, tender pollack, and sweet radish create an exquisite harmony.
Main Ingredients- 2 Dried Pollack (Kodari)
- 80g Radish (Mu)
- 1/2 stalk Scallion (Daepa)
Cooking Instructions
Step 1
First, let’s prepare the radish and scallions, which are key to the deliciousness of the Kodari Jjim. Cut about 80g of radish into bite-sized pieces, about 1.5cm thick, either in a fan shape or cubes. Cut half a stalk of scallion diagonally. Prepping the vegetables like this will make the cooking process much smoother.
Step 2
To create a rich flavor base for the Kodari Jjim, we’ll make a flavorful broth. In a pot, add 2 cups of water, a handful of dried anchovies, and a piece of kelp. Add the sliced radish from step 1 to the pot as well. Bring this mixture to a boil over high heat. Cooking the radish along with the broth will deepen its umami and ensure it becomes tender and delicious when braised with the pollack later.
Step 3
Once the broth starts boiling, reduce the heat to medium-low and simmer for another 5-10 minutes to extract all the flavors. Remove and discard the anchovies and kelp. This strained broth will serve as the base for the Kodari Jjim, eliminating any fishy odors and adding depth of flavor.
Step 4
Now, let’s prepare the main ingredient: the dried pollack (Kodari). You’ll need 2 pieces. First, carefully remove the guts and fins from the pollack. If there are any scales, scrape them off with a knife, and then rinse the fish thoroughly under running water. If you prefer, you can cut the pollack into 2-3 pieces to help the sauce penetrate better and ensure even cooking.
Step 5
The secret to delicious Kodari Jjim lies in the sauce! In a bowl, combine 2 Tbsp Gochujang, 3 Tbsp Gochugaru, 3 Tbsp Mirin, 3 Tbsp Rice Syrup (adjust sweetness to your preference), 2 Tbsp minced garlic, and a pinch of black pepper. Mix well to create the sauce. Do not add sesame oil or sesame seeds yet; they will be added at the end.
Step 6
Take the radish that was simmered in the broth from step 2 and set it aside for use. This radish will be braised together with the pollack, absorbing the broth and sauce to become wonderfully sweet and tender.
Step 7
Prepare the cleaned and trimmed dried pollack from step 3. The flesh of the pollack is tender and readily absorbs flavors, making it an excellent choice for braising.
Step 8
In a wide, deep pot or pan, pour in the 2 cups of strained broth from step 2 and arrange the radish from step 5 at the bottom. Place the prepared pollack from step 6 on top of the radish. Generously spoon the sauce from step 4 over the pollack. Bring the mixture to a boil over high heat, then reduce to medium-low, cover, and simmer for about 15-20 minutes, or until the pollack is fully cooked and the sauce has thickened. Spooning some of the sauce over the pollack occasionally will enhance the flavor.
Step 9
When the pollack is almost cooked, add the sliced white parts of the scallion from step 1 and simmer for another 2-3 minutes. Adding the scallions towards the end adds a pleasant crispness and extra flavor. Turn off the heat and artfully arrange the finished Kodari Jjim in a serving dish.
Step 10
Finally, drizzle with a little sesame oil and sprinkle with sesame seeds for an aromatic finish. Your delicious Kodari Jjim is ready! Serve it with a side of warm rice for a satisfying meal. The spicy and sweet sauce is perfect for mixing into rice, making it an absolute delight.
