Kodari Jorim (Braised Semi-Dried Pollock) in Soy Sauce
A mild braised fish dish simmered gently in soy sauce seasoning with Korean radish.
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 →
Braised gently in a soy sauce base without intense heat, this dish highlights the contrast between chewy fish and tender Korean radish. Skim the foam when it comes to a boil, then cover and simmer over medium-low heat so the seasoning soaks in evenly. You can easily adjust the amount of Cheongyang chili peppers to make it family-friendly.
- Servings
- 2–3 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
Ingredients
- Semi-dried pollack (kodari)1 whole, 500 g (large)
- Korean radish (mu)300 g
- Large green onion (daepa)1/3 stalk
- Cheongyang chili pepper (hot green chili)2
- Water2 1/2 cups
Seasoning
- Regular soy sauce (jin-ganjang) (or brewed soy sauce (yangjo-ganjang))4 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Mirin (cooking rice wine)2 tbsp
- Corn syrup (mulyeot)2 tbsp
- Ground black peppera little
- Toasted sesame oil
- Toasted sesame seeds
- Trim off all fins from the semi-dried pollack, scrape off any scales and impurities from the skin using a knife, and rinse clean.
- If you are serving this to children, simply leave out the chili peppers.
Steps
Prepare the ingredients
Prepare 1 large semi-dried pollack cut into pieces, Korean radish, large green onion, and Cheongyang chili peppers.
Clean the pollack
Remove all the fins from the semi-dried pollack.
Scrape the skin clean with a knife to remove scales and any debris, then rinse thoroughly.
Cut the vegetables
Cut the Korean radish into thick slices, and slice the large green onion and chili peppers diagonally.
Add seasoning
Arrange the Korean radish slices at the bottom of the pan and place the semi-dried pollack on top.
Except for the toasted sesame oil and toasted sesame seeds, add the seasonings: 4 tbsp regular soy sauce, 1 tbsp minced garlic, 1 tsp minced ginger, 2 tbsp mirin, 2 tbsp corn syrup, and a little ground black pepper...
Pour in 2 1/2 cups of water.
Simmer
Bring it to a vigorous boil over high heat, then skim off the foam once...
Turn the heat down to medium-low so it does not boil over, cover with a lid, and simmer until the pollack and Korean radish are fully cooked and well seasoned.
Once the liquid has reduced by more than half and the Korean radish and pollack are tender, remove the lid and braise until the broth is shallow.
Add the large green onion and chili peppers...
Simmer until the flavors of the large green onion and chili peppers infuse the dish, then turn off the heat and finish with a drizzle of toasted sesame oil and a sprinkle of toasted sesame seeds.
Serve
Made by drying and freezing pollack, kodari holds its shape without breaking apart during braising, making it very easy to bone and eat.
It also has very few small bones, and the main bones come right out, which is convenient.
The chewy pollack and the softly braised Korean radish are truly delicious together.
Since this is not a gochugaru-based sauce, Cheongyang chili peppers add a touch of heat, but if you are serving it to children, you can simply leave out the peppers.
Ppunwife's tips
- Bring to a vigorous boil over high heat, then skim off the surface foam once.
FAQ
How can I make this for children who cannot eat spicy food?
This recipe uses a mild soy sauce seasoning without gochugaru, so simply omit the Cheongyang chili peppers in the final cooking step.
What should I pay attention to when cleaning the semi-dried pollack?
Cut off all the fins, use a knife to scrape away any remaining scales and debris on the skin, and rinse thoroughly.
What is the key to heat control so the seasonings soak in properly?
Once it boils over high heat, skim off the foam, reduce the heat to medium-low, cover with a lid, and cook thoroughly. When the liquid has reduced by more than half, take the lid off and simmer down until the sauce is shallow.
