Spicy and Sweet Braised Kodari (Dried Pollack) Recipe
How to Make Kodari Jorim: A Delicious Spicy Braised Pollack Recipe
A delightful Kodari Jorim, braised with chewy dried pollack and sweet radish, is a true rice thief! This recipe brings a savory and slightly spicy flavor that perfectly complements a bowl of steamed rice.
Main Ingredients
- 500g Kodari (dried pollack), thawed at room temperature, fins trimmed, and dark inner membrane removed for a cleaner taste
- 300g Radish (mu), sliced into 1cm thickness and cut in half
- 1/2 Onion, thinly sliced
- 1 Leek, cut lengthwise
- 1 Korean Green Chili (Cheongyang chili), finely chopped
Sauce
- 2 Tbsp Minced Garlic
- 1 Tbsp Mirin (rice wine)
- 5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (or Oligodang)
- 4 Tbsp Gochugaru (Korean chili flakes)
- Pinch of Black Pepper
- 1 slice Fresh Ginger (or a dash of ginger juice)
- 500ml Rice Water (Ssal-tteul-mul)
- 1 Tbsp Fish Sauce (optional, adjust to taste)
- 2 Tbsp Minced Garlic
- 1 Tbsp Mirin (rice wine)
- 5 Tbsp Soy Sauce
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (or Oligodang)
- 4 Tbsp Gochugaru (Korean chili flakes)
- Pinch of Black Pepper
- 1 slice Fresh Ginger (or a dash of ginger juice)
- 500ml Rice Water (Ssal-tteul-mul)
- 1 Tbsp Fish Sauce (optional, adjust to taste)
Cooking Instructions
Step 1
First, let the kodari thaw at room temperature. Once thawed, use scissors to trim off the fins. Carefully scrape away the dark membrane inside the fish’s cavity. Removing this membrane is crucial for eliminating any fishy odor and ensuring a delicious result.
Step 2
Slice the radish into pieces about 1cm thick. Cutting them into halves will help them hold their shape better during the braising process. These will form a flavorful base at the bottom of the pot.
Step 3
Thinly slice the onion. Cut the leek into long pieces, roughly the length of the kodari. Finely chop the Korean green chili for a touch of heat.
Step 4
Now, let’s prepare the flavor-packed sauce! In a bowl, combine 2 tablespoons of minced garlic, 1 tablespoon of mirin, 5 tablespoons of soy sauce, 1 tablespoon of sugar, and 1 tablespoon of corn syrup. Mix well. Add 4 tablespoons of gochugaru for vibrant color and a spicy kick. Season with a pinch of black pepper. For an extra layer of aroma, you can add a slice of fresh ginger or a dash of ginger juice. Whisk everything together until you have a well-combined sauce.
Step 5
In a wide pot, arrange the sliced radish at the bottom. Place the prepared kodari on top of the radish. Spread about two-thirds of the prepared sauce evenly over the kodari. Pour in 500ml of rice water to cover the ingredients. Using rice water will add a subtle depth and smoothness to the braising liquid. Bring the mixture to a boil over medium-high heat. Skim off any foam that rises to the surface for a cleaner taste. Cover the pot with a lid and let it simmer for about 15 minutes, allowing the kodari and radish to cook through.
Step 6
After 15 minutes, remove the lid and continue to simmer, allowing the sauce to reduce and thicken. Add the remaining one-third of the sauce. While it’s reducing, use a spoon to ladle the simmering sauce over the kodari. This basting technique will give the fish a beautiful glaze. Taste the sauce and if you prefer it saltier, add 1 tablespoon of fish sauce. (You can also use regular soy sauce if fish sauce is unavailable.)
Step 7
Once the sauce has thickened to your liking and the radish is tender when pierced with a fork, add the chopped leeks and green chilies. Simmer for another minute or two until the leeks are slightly softened. Your delicious braised kodari is now ready! Serve hot with a bowl of steamed rice.
