Crispy Kodari Jorim (Braised Semi-Dried Pollock)
A braised dish of semi-dried pollock pan-fried until crispy in oil, then coated in a sweet and spicy sauce reminiscent of Korean fried chicken seasoning.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Semi-dried pollock is pan-fried until golden and crispy in oil, then braised in a sweet and spicy sauce. Adding ketchup keeps it from being overly sharp while enhancing the savory flavor, making it wonderful not only as a side dish with rice, but also as a snack or accompaniment for drinks.
- Servings
- 2–3 servings
- Cook time
- 20 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Semi-dried pollack (kodari)2 whole, 500 g (large)
Seasoning
- Semi-dried pollock (kodari) broth1/2 cup
- Ketchup1 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Gochugaru (Korean chili flakes)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Ground black peppera little
- Toasted sesame oil
- Toasted sesame seeds
- This recipe uses 2 large semi-dried pollock or 3 small ones.
- If using frozen semi-dried pollock, simply thaw it at room temperature. Trim off all fins with kitchen shears, then rinse thoroughly under running water. Be sure to wash the gills inside the head thoroughly as well.
Steps
1. This recipe uses 2 large semi-dried pollock or 3 small ones.
If using frozen semi-dried pollock, simply thaw it at room temperature.
Trim off all fins with kitchen shears, then rinse thoroughly under running water.
Be sure to wash the gills inside the head thoroughly as well.
2. Lightly sprinkle the semi-dried pollock with salt to season it,
then place it in a strainer so the moisture drains thoroughly.
3. In a pot, combine the semi-dried pollock heads with 5 cups of water and 1 sheet of dried kelp (dasima) (5 cm square),
then simmer until the liquid is reduced by half to make the broth.
4. Combine all the seasoning ingredients except the toasted sesame oil and toasted sesame seeds, and set aside.
5. Coat the drained semi-dried pollock evenly with flour or potato starch;
it is convenient to put the powder and fish in a plastic bag and shake it.
6. Heat a pan generously with cooking oil, add the semi-dried pollock, and shallow-fry until golden brown on both sides.
7. Add the seasoning ingredients to the pan and bring to a bubbling boil...
8. Add the semi-dried pollock and simmer until the sauce thickens and reduces gently,
then finish by adding the toasted sesame oil and toasted sesame seeds.
Ppunwife's tips
- Coat the drained semi-dried pollock evenly with flour or potato starch; it is convenient to put the powder and fish in a plastic bag and shake it.
- Adding a little ketchup gives it a flavor like Korean seasoned fried chicken. It is not too spicy or salty, so it is great to enjoy as a snack or with drinks.
FAQ
How do you use the semi-dried pollock heads?
Combine 5 cups of water, one 5 cm square sheet of dried kelp (dasima), and the trimmed semi-dried pollock heads, then simmer until reduced by half to use as the braising broth.
Is there a way to coat the fish evenly without clumping?
Place the semi-dried pollock together with flour or potato starch in a plastic bag and shake gently to coat it easily and evenly.
Is it too spicy for children to eat?
Because ketchup is added to the sauce, the spiciness and saltiness are not overpowering, giving it a savory taste like Korean seasoned fried chicken that is easy to enjoy.
