Spicy and Sweet! Delicious Pan-Seared Codling with Glutinous Rice Flour Coating
How to Make Delicious Pan-Seared Codling (Kodari Gui) – A Perfect Side Dish
Kodari, which is semi-dried pollack and then frozen, is a fantastic ingredient that can be enjoyed generously at an affordable price. Especially when grilled with a spicy and sweet gochujang sauce, it becomes a crowd-pleasing side dish that everyone from kids to adults will love. This recipe introduces a special way to make your kodari gui even more delicious using glutinous rice flour. Coating the codling with glutinous rice flour and pan-searing it first helps achieve a crispy exterior and a moist interior, resulting in a much deeper flavor than regular grilled codling. If you’re thinking about a special main dish for your meal, try making this delicious pan-seared codling right away!
Main Ingredients- 5 frozen codling (kodari)
- Salt, to taste
- Black pepper, to taste
- 1 Tbsp Cheongju (rice wine or cooking wine)
- Glutinous rice flour (for coating), as needed
- Cooking oil (for pan-searing), as needed
Cooking Instructions
Step 1
First, completely thaw the frozen codling. Once thawed, split the codling open along the belly, rinse thoroughly under cold running water, and then meticulously pat dry with paper towels. Using scissors or a knife, carefully remove any small bones from the body of the codling to prepare it for easy eating.
Step 2
Brush the surface of the prepared codling evenly with 1 tablespoon of Cheongju (rice wine). Cheongju helps to remove any fishy odors. Next, lightly sprinkle with salt and a moderate amount of black pepper to season. Be careful not to over-salt.
Step 3
Evenly coat the seasoned codling with glutinous rice flour. This coating will make the exterior extra crispy when cooked. Heat a generous amount of cooking oil in a pan over medium-low heat. Place the codling, flesh-side down, and pan-sear until golden brown and crispy on both sides, flipping halfway through. Think of this as a ‘pre-sear’.
Step 4
While the codling is pre-searing, prepare the sauce. In a small bowl, combine 5 tablespoons of gochujang, 2 tablespoons of gochugaru, 2 tablespoons of mirin, 2 tablespoons of joceong, 1 tablespoon of minced garlic, 2 tablespoons of soy sauce, and 1 tablespoon of sesame oil. Mix well with a spoon until smooth and no lumps remain.
Step 5
Push the pre-seared codling to one side of the pan, or temporarily remove it to a plate. Brush the pre-seared codling generously with the prepared gochujang sauce using a pastry brush. Keep the heat on medium-low to prevent the sauce from burning. Flip the codling occasionally and cook for another 1-2 minutes until the sauce is well-coated and slightly reduced.
Step 6
Arrange the sauce-coated, pan-seared codling attractively on a serving plate. Garnish with finely chopped scallions and a sprinkle of sesame seeds for added flavor and aroma. Your delicious pan-seared codling is now ready! Enjoy it with a warm bowl of rice.
