Spicy Dried Cod and Bean Sprout Stew (Codari Kongnamul Jjim)
Altong’s Dried Cod and Goji Berry Stew: A perfect harmony of spicy sauce, crunchy bean sprouts, and tender dried cod! Enjoy this low-fat, low-calorie rice thief recipe to stimulate your autumn appetite.
The ultimate choice when you lack appetite! We present a recipe for Codari Kongnamul Jjim, where tender dried cod and crunchy bean sprouts meet a sweet and spicy sauce, making you devour a bowl of rice in no time. We’ll guide you step-by-step so even beginners can easily follow!
Main Ingredients- Dried Cod (Codari) 750g (cut into bite-sized pieces)
- Thick Bean Sprouts 200g
- Goji Berries 30g
- Radish 100g (thinly sliced)
- Scallion 1 large (diagonally sliced)
- Green Chili Peppers 2 (diagonally sliced)
- Red Chili Peppers 1 (diagonally sliced)
For Sautéing/Thickening- Sweet Rice Flour 2 Tbsp
- Water 2 Tbsp
- Whole Sesame Seeds 1 Tbsp
- Sesame Oil 1 Tbsp
- Cooking Oil 3 Tbsp
Broth Ingredients- Anchovy Broth 350ml
- Water 600ml
- Dried Anchovies (dasida myeolchi) 12g (gut removed)
- Dried Kelp (dashima) 7g
- Sweet Rice Flour 2 Tbsp
- Water 2 Tbsp
- Whole Sesame Seeds 1 Tbsp
- Sesame Oil 1 Tbsp
- Cooking Oil 3 Tbsp
Broth Ingredients- Anchovy Broth 350ml
- Water 600ml
- Dried Anchovies (dasida myeolchi) 12g (gut removed)
- Dried Kelp (dashima) 7g
Cooking Instructions
Step 1
First, let’s make a delicious broth! Lightly toast the dried anchovies in a pan over low heat to remove any fishy smell. Toasting adds a nutty flavor.
Step 2
Add 600ml of water to the pan with the toasted anchovies and dried kelp. Bring to a boil. Once boiling, remove the kelp immediately. Let the anchovies simmer for another 5-7 minutes, then strain the broth and let it cool.
Step 3
It’s best to prepare the seasoning sauce, which is key to the flavor of this dish, in advance. Combine all the sauce ingredients: 5 Tbsp gochugaru, 4 Tbsp soy sauce, 2 Tbsp cooking wine, 2 Tbsp fish sauce, 3 Tbsp corn syrup, 1 Tbsp sugar, 1 Tbsp minced garlic, a pinch of ginger powder, a pinch of black pepper, and 1/2 Tbsp mustard powder. Mix well.
Step 4
Prepare the chili peppers to add color and spiciness. Remove the stems from the green and red chili peppers, then slice them diagonally about 0.5cm thick.
Step 5
Slice the scallion diagonally into 5cm lengths to add aroma.
Step 6
Thinly slice the radish into 2-3mm thick half-moon shapes (nabak style). Thin slices allow the sauce to penetrate better and cook more tenderly.
Step 7
Cut the dried cod into bite-sized pieces, about 5-6cm long. Larger pieces may not absorb the sauce well. Rinse the cod gently in saltwater made with 3 Tbsp coarse salt to remove any fishiness and impurities.
Step 8
Thoroughly pat the rinsed cod dry with paper towels. Excess moisture can cause oil splattering when sautéing and prevent the sauce from absorbing properly.
Step 9
Heat 3 Tbsp of cooking oil in a pan over medium-low heat. Lightly pan-fry the cod pieces on both sides until golden brown. Cooking over high heat can burn the outside while leaving the inside undercooked. Place the fried cod on paper towels to drain excess oil.
Step 10
Now, prepare the pot for the main dish. Spread the thinly sliced radish on the bottom of the pot, then add the bean sprouts, followed by the pan-fried cod and goji berries, arranging them nicely.
Step 11
Pour 350ml of the prepared anchovy broth into the pot and bring it to a boil. Once boiling, ladle out some of the broth, mix the pre-made seasoning sauce into it until dissolved, then pour it back into the pot. Stir well to ensure the sauce is evenly distributed.
Step 12
Once the sauce has reduced slightly, add the sliced green chilies, red chilies, and scallions. Continue to simmer for a short while longer. Adding the chilies and scallions will significantly enhance the flavor and aroma.
Step 13
Finally, it’s time to adjust the consistency. Mix 2 Tbsp of sweet rice flour with 2 Tbsp of water to create a slurry. Gradually add this slurry to the pot while stirring to achieve your desired thickness. Be careful not to make it too thick. Just before turning off the heat, drizzle in 1 Tbsp of sesame oil for added flavor and sprinkle with 1 Tbsp of whole sesame seeds to finish. Your delicious Codari Kongnamul Jjim is now ready!
