Clear and Refreshing Kodari Jjigae (Semi-Dried Pollock Stew)
A clear, refreshing stew made by simmering semi-dried pollock and vegetables.
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 →
Using a broth brewed from pollock heads and dried anchovies, with Korean radish and soybean sprouts added, the broth is refreshing and clean. Chewy pollock flesh combined with the spicy broth makes it perfect for a cold winter meal or as a hangover cure.
- Servings
- 3–4 servings
- Cook time
- 10 minprep not included
- Difficulty
- Medium
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Semi-dried pollack (kodari)1 whole, 350 g (large)
- Korean radish (mu)100 g
- Squash1/4
- Tofu1/4
- Soybean sprouts1 handful
- Large green onion (daepa)a little
- Anchovy broth5 cups
Seasoning
- Gochugaru (Korean chili flakes)2 tbsp
- Soup soy sauce (guk-ganjang)1 tbsp
- Mirin (cooking rice wine)1 tbsp
- Minced garlic1 tbsp
- Salta little
- Ground black peppera little
- If you like it spicy, slice 1 to 2 Cheongyang chili peppers and prepare them.
Steps
1. The pollock head is used along with dried anchovies and dried kelp to make broth.
Add the pollock head, 10 dried anchovies, 1 piece of dried kelp (10 cm square), and 6 cups of water, then boil for over 10 minutes.
2. Trim the fins off the pollock, cut it into bite-sized chunks, and wash them under running water.
3. Cut the squash, Korean radish, and tofu into similar-sized bite-sized squares, prepare a handful of soybean sprouts, and diagonally slice the large green onion.
If you like it spicy, slice 1 to 2 Cheongyang chili peppers and prepare them.
4. Add the Korean radish to the broth and bring it to a rolling boil.
5. Add the pollock, tofu, and squash, then boil for a brief moment...
6. Add all the seasonings except the salt and simmer.
7. Add the soybean sprouts and large green onion, then cook until the soybean sprouts are done...
8. Season to taste with salt and boil for just a bit longer to finish.
It is even better if you add water dropwort or crown daisy at the very end.
Ppunwife's tips
- It is even better if you add water dropwort or crown daisy at the very end.
FAQ
How do you use the pollock head?
Instead of throwing it away, boil it in water with dried anchovies and dried kelp for over 10 minutes to make broth.
What should I add to make it spicier?
Depending on your preference, you can slice and add 1 to 2 Cheongyang chili peppers to increase the heat.
What vegetables are good to add for an aromatic flavor?
Adding water dropwort or crown daisy to taste near the end of cooking makes it even more aromatic.
