Spicy & Sweet Braised Cod (Kodari Jjim): A Simple Yet Delicious Dish Made with Fresh Cod!
Cod Jjim Recipe
We made a simple and delicious braised cod dish using fresh cod that was sent from my husband’s family. This dish is perfect as a main course, pairing wonderfully with freshly steamed rice. The savory and slightly sweet sauce will tantalize your taste buds. Learn how to make this delightful Kodari Jjim that will elevate any meal!
Main Ingredients- 1 whole dried pollack (Kodari)
- 1/2 onion
- 1/5 piece carrot (approx. 30g)
- 1 green chili pepper (or mild green pepper)
Sauce Ingredients- 200ml water
- 4 Tbsp soy sauce (60ml)
- 2 Tbsp sugar (20g)
- 1.5 Tbsp gochugaru (Korean chili flakes) (15g)
- 0.5 Tbsp minced garlic (5g)
- 1 tsp sesame oil (5ml)
- A pinch of black pepper (or 1 tsp ground black pepper)
- 200ml water
- 4 Tbsp soy sauce (60ml)
- 2 Tbsp sugar (20g)
- 1.5 Tbsp gochugaru (Korean chili flakes) (15g)
- 0.5 Tbsp minced garlic (5g)
- 1 tsp sesame oil (5ml)
- A pinch of black pepper (or 1 tsp ground black pepper)
Cooking Instructions
Step 1
First, rinse the dried pollack under running water and remove the fins and head. Then, cut it in half into serving pieces. Make a few shallow slits on the skin side with a knife; this helps the sauce penetrate better, making it more flavorful. Thinly slice the onion and carrot, and diagonally slice the green chili pepper. Preparing the vegetables beforehand will make the cooking process smoother.
Step 2
The key to delicious Kodari Jjim is the sauce! Measure out all the sauce ingredients: water, soy sauce, sugar, gochugaru, minced garlic, sesame oil, and pepper. Combine them in a bowl and mix well until thoroughly blended. Making the sauce in advance not only saves cooking time but also allows you to check the seasoning beforehand.
Step 3
Heat a pan over medium-high heat without any oil. Place the prepared pollack skin-side down and sear for about 1-2 minutes until lightly golden. Then, flip and sear the flesh side similarly. This step helps to remove any fishy odor, enhances the pollack’s flavor, and prevents the flesh from breaking apart during braising, keeping its shape nicely.
Step 4
Arrange the seared pollack in the pan. Pour the prepared sauce evenly over the pollack. Now, we’ll start the braising process. It’s important to ensure the sauce marinates the fish well.
Step 5
Reduce the heat to medium. While the pollack is cooking, continuously spoon the simmering sauce over the fish. This basting technique ensures the pollack is evenly coated and cooked through with the flavorful sauce. Once the sauce has reduced by about one-third, arrange the thinly sliced onion, carrot, and green chili pepper attractively on top of the pollack.
Step 6
Cover the pan briefly to let the vegetables steam, or continue basting the vegetables with the sauce as well. Cook until the vegetables are tender and the pollack is fully cooked. Turn off the heat and serve immediately. The tender pollack, crisp vegetables, and savory sauce combine to make a dish that will have you clearing your plate in no time!
