Spicy and Chewy Kodari Jorim (Braised Semi-Dried Pollock)
A braised fish dish of thick-cut radish and chewy semi-dried pollock simmered in a spicy sauce until reduced.
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 braised dish pairs bouncy, chewy semi-dried pollock with tender radish steeped in savory sauce. Simmered in anchovy broth until reduced to a shallow sauce, it delivers a deeply satisfying spicy kick. Because it has minimal fishy odor, it tastes just as clean when reheated the next day.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Semi-dried pollack (kodari)500 g
- Korean radish (mu)300 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth3 cups
Seasoning
- Gochugaru (Korean chili flakes)2 1/2 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))3 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Corn syrup (mulyeot)1 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Ground black peppera little
- This is 1 large cleaned frozen semi-dried pollock (or 2 small ones).
- Thaw it in the refrigerator until soft, wash it several times in water, and drain in a colander.
- Instead of anchovy broth, I added 2 broth tablets to 3 cups of water.
Steps
Prepare the ingredients
This is 1 large cleaned frozen semi-dried pollock (or 2 small ones).
Prepare the Korean radish, large green onion, and Cheongyang chili peppers.
Thaw it in the refrigerator until soft, wash it several times in water, and drain in a colander.
Slice the vegetables
Cut the Korean radish into thick, bite-sized pieces, and slice the large green onion and Cheongyang chili peppers diagonally.
Make the sauce
Add all seasoning ingredients and mix together.
The sauce is quite stiff, so add 2 tbsp of water to loosen it.
Assemble and bring to a boil
Spread the Korean radish across the bottom of the pan and coat it with half of the sauce.
Place the semi-dried pollock on top of the radish, coat it all over with the remaining sauce, and pour in 3 cups of anchovy broth.
Instead of anchovy broth, I added 2 broth tablets to 3 cups of water.
Simmer
Once the liquid comes to a rolling boil, lower the heat to medium and simmer until the liquid is reduced by about half.
Flip the semi-dried pollock over, and then...
Add the large green onion and Cheongyang chili peppers, and finish by braising until the liquid is reduced to a shallow sauce.
Finish
The semi-dried pollock flesh is plump and bouncy, and the radish soaked in sauce is tender and pleasantly soft.
I always find myself reaching for the radish in braised fish dishes first, and it disappears even faster than the main ingredient.
Kodari jorim barely has any fishy smell, so it doesn't smell fishy and tastes delicious even when reheated the next day.
Mix a bit of the leftover spicy sauce into rice, top with semi-dried pollock meat and a piece of radish, and take a bite—it is absolute heaven.
Ppunwife's tips
- Adding rice cakes or udon noodles near the end and simmering them down makes for another wonderful treat.
- Kodari jorim barely has any fishy smell, so it doesn't smell fishy and tastes delicious even when reheated the next day.
FAQ
What should I do if I don't have anchovy broth?
You can easily substitute it by dissolving 2 broth tablets in 3 cups of water.
What should I do if the sauce is too stiff?
When mixing the sauce ingredients, adding 2 tbsp of water will loosen it up nicely.
Are there any add-ins that go well with this braised dish?
Adding rice cakes or udon noodles toward the end and simmering them together makes a wonderful addition.
