Sweet and Spicy Nogari Jorim (Braised Young Pollock)
A side dish made by soaking hard dried young pollock in water and braising it in a sweet and spicy gochujang sauce.
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 →
This side dish is made by soaking tough young dried pollock in water until tender, then simmering it in a sweet and spicy gochujang seasoning. Adjusting the soaking time so the fish does not fall apart is key. It makes a hearty, appetite-whetting side dish to keep on hand.
- Servings
- about 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Young dried pollock (nogari)5 whole
- Green onion1/4 stalk (finely chopped)
Seasoning
- Gochujang (Korean red chili paste)2 tbsp
- Regular soy sauce (jin-ganjang)1 tbsp
- Gochugaru (Korean chili flakes)1/2 tbsp
- Minced garlic1/2 tbsp
- Mirin (cooking rice wine)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Sugar1/2 tbsp
- Broth (or water)4 tbsp
- Toasted sesame oil
- Toasted sesame seeds
- Young dried pollock is tough and must be soaked in water; if it turns soft around the 30-minute mark or sooner, you may take it out early.
- If you soak it too long, the flesh will break apart, lose its chewy texture, and lose much of the fish's natural flavor.
- For kids or anyone who dislikes spicy food, reduce the gochujang, replace it with regular soy sauce, and omit the gochugaru.
- You can also use this seasoning for dried filefish fillets or dried squid.
Steps
1. Because dried young pollock is tough, it is hard to chew if used as is, so you must soak it in water.
It takes around 30 minutes, but if it softens sooner, you can take it out earlier.
If you soak it too long, the flesh will break apart, lose its chewy texture, and lose much of its flavor.
2. Remove it from the water, cut it into bite-sized pieces, and drain the moisture.
3. Add all seasoning ingredients except the toasted sesame oil and toasted sesame seeds, and once the pan gets hot and
begins to bubble all over...
4. Add the young dried pollock and stir to coat.
5. When the sauce has reduced slightly, add the sliced green onion and stir-fry briefly...
6. Finish by adding the toasted sesame oil and toasted sesame seeds.
FAQ
How long should I soak the dried young pollock in water?
Soak it in water for about 30 minutes, and you can take it out earlier once it becomes soft. If soaked too long, the texture suffers and flavorful juices can leach out.
Can I make a mild version that is suitable for children?
You can make it non-spicy by reducing the gochujang, using regular soy sauce in its place, and leaving out the gochugaru.
Can I use other dried seafood instead of dried young pollock?
Yes, you can make a delicious dish using the same seasoning with dried filefish fillets or dried squid.
