Spicy Kodari Jorim (Braised Semi-Dried Pollock) with Radish
A braised fish dish made by simmering chewy semi-dried pollock and radish in a spicy seasoning sauce with a shallow broth.
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 features chewy semi-dried pollock that holds its shape without breaking apart, braised spicy with plenty of fall radish. Simmered thoroughly in anchovy broth while spooning the seasoning sauce over the ingredients, the radish and fish absorb deep, rich flavor.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Spicy
Ingredients
Ingredients
- Semi-dried pollack (kodari)2 whole, 600 g
- Korean radish (mu)300 g
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Anchovy broth (or water)3 cups
Seasoning
- Gochugaru (Korean chili flakes)3 tbsp
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Gochujang (Korean red chili paste)1 tbsp
- Corn syrup (mulyeot)2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Minced ginger1/2 tbsp
- Ground black peppera little
- I thawed the frozen semi-dried pollock slowly in the refrigerator. First, cut off all the fins on the body, and scrape off the scales and black debris clinging to the surface using a knife. Cut into 3 bite-sized pieces, then use your fingers to thoroughly scrape away and clean off the black membrane and dark clotted blood attached to the bone near the head.
- It is great to add plenty of in-season fall radish when braising.
Steps
Prepare the semi-dried pollock
I thawed the frozen semi-dried pollock slowly in the refrigerator.
First, cut off all the fins on the body, and scrape off the scales and black debris clinging to the surface using a knife.
You can prepare frozen pollack (dongtae) the same way.
Cut into 3 bite-sized pieces, then use your fingers to thoroughly scrape away and clean off the black membrane and dark clotted blood attached to the bone near the head.
Slice the vegetables
Cut the Korean radish into thick flat squares, and slice the large green onion and Cheongyang chili peppers diagonally.
Make the seasoning sauce
Simply add all the seasoning ingredients together and mix.
If the seasoning seems too thick and stiff, add a little water to loosen it up.
Simmer
Place the radish in the pan first and spoon half of the seasoning sauce over it.
Add all the semi-dried pollock on top, spread the remaining seasoning over it, and pour in 3 cups of anchovy broth or water.
Once the liquid starts boiling vigorously, reduce the heat to medium-low and simmer until the radish and pollock are thoroughly cooked through.
Flip the pollock once halfway through or frequently spoon the broth over it so it cooks evenly.
When the liquid has reduced by more than half and sits shallow, add all the large green onion and chili peppers, then finish braising so the aroma infuses throughout.
Finish
Braised thoroughly in a spicy sauce, the well-seasoned, tender-crisp radish and pollock keep your chopsticks reaching for more.
Even after removing the bones, the flesh does not fall apart, so you can pick it up neatly.
Spoon some sauce over a bite and enjoy; the savory, satisfying chew makes your mouth water as you eat.
Pick up plenty of semi-dried pollock and serve a hearty plate for your family dinner table.
Ppunwife's tips
- If the seasoning seems too thick and stiff, add a little water to loosen it up.
- Flip the semi-dried pollock once halfway through or frequently spoon the broth over it so it cooks evenly.
FAQ
Is there anything specific to remove when cleaning the pollock head?
You must cleanly scrape away and remove the black membrane and dark clotted blood attached to the bone near the head using your fingers.
What should I do if I do not have anchovy broth?
It is completely fine to pour in the same amount, 3 cups of water, instead of broth to braise it.
How do I adjust the sauce if it is too thick?
If the mixed seasoning ingredients are too stiff, simply add a small amount of water to make it moist and spreadable.
