Chewy Kodari Jorim (Braised Semi-Dried Pollock)
A rice-stealing side dish of tender-crisp radish and chewy fish simmered gently in a sweet and spicy 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 kodari jorim serves 2 to 3, featuring an exquisite harmony of chewy fish meat and radish thoroughly infused with seasoning. Any fishy odor is completely eliminated by washing away the clotted blood along the backbone and adding ginger. Generously ladled with the sweet and spicy braising liquid, it makes a wonderful side dish for rice or an accompaniment to drinks.
- Servings
- 2–3 servings
- Difficulty
- Medium
- Spiciness
- Spicy
Ingredients
Ingredients
- Semi-dried pollack (kodari)1 whole, 600 g (large)
- Korean radish (mu)400 g
- Onion1/4 (large)
- Large green onion (daepa)1/2 stalk
- Cheongyang chili pepper (hot green chili)2
- Water3 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) (or 3~4 tbsp green plum syrup (maesil-cheong))2 tbsp
- Mirin (cooking rice wine)2 tbsp
- Minced garlic1 tbsp
- Minced ginger1 tsp
- Ground black peppera little
- I prepared a generous 400 g of radish, along with onion, large green onion, and Cheongyang chili peppers.
- Snip off the fins and scrape the surface with a knife to remove the many scales and debris stuck to it. Also, if you peel away the black membrane clinging to the backbone, you will find dark red clotted blood embedded there. Scrape it clean with your fingers so there is no fishy odor.
Steps
Prepare the ingredients
This is 1 large semi-dried pollack (kodari). It is about the size of 2 regular-sized ones.
I prepared a generous 400 g of radish, along with onion, large green onion, and Cheongyang chili peppers.
Clean the pollack
You can prepare semi-dried pollack the same way as frozen pollack.
Snip off the fins and scrape the surface with a knife to remove the many scales and debris stuck to it.
Also, if you peel away the black membrane clinging to the backbone, you will find dark red clotted blood embedded there. Scrape it clean with your fingers so there is no fishy odor.
Slice the ingredients
Cut the radish into large, thick pieces so they are not too thin.
Thinly slice the onion, and slice the large green onion and chili peppers diagonally.
Make the seasoning
Mix together 3 tbsp gochugaru, 4 tbsp regular soy sauce, 1 tbsp gochujang, 2 tbsp corn syrup (or 3~4 tbsp green plum syrup), 2 tbsp mirin, 1 tbsp minced garlic, 1 tsp minced ginger, and a little ground black pepper.
Adding ginger removes the fishy smell and makes the sauce taste much better.
You can use this seasoning ratio not just for kodari jorim, but for any braised fish dish.
Start simmering
Place the radish on the bottom of the braising pan and spread half of the seasoning evenly over it.
Place the semi-dried pollack on top and ladle over the remaining seasoning.
Pour in 3 cups of water...
The water should be just enough to barely cover the pollack.
Once it begins to boil vigorously over high heat, lower the heat to medium-low and simmer gently until the radish and pollack are cooked through.
Flip the pollack over once midway through to cook the parts not submerged in the liquid...
Braise down
Add the onion, large green onion, and chili peppers, then braise until the liquid is reduced and slightly saucy.
If you feel there is too much liquid, raise the heat to high and braise, checking occasionally so the bottom does not scorch.
Finish
The braised semi-dried pollack is finished.
Ppunwife's tips
- Summer radish does not have much flavor, so it is nice to braise it slightly on the sweeter side.
- Adding ginger eliminates the fishy odor and makes the sauce much more flavorful.
- Flip the pollack over once midway through cooking to cook any parts not submerged in the broth.
- If there is too much liquid, raise the heat to high and braise down, checking occasionally to make sure the bottom does not scorch.
FAQ
What is the secret cleaning tip to remove the fishy odor from semi-dried pollack?
Scrape away scales and impurities from the skin with a knife, trim off the fins, and peel away the black membrane inside the cavity to scrape out the dark red clotted blood with your fingers so no fishy taste remains.
Is there a sweetener I can use instead of corn syrup?
You can use 3~4 tbsp of green plum syrup (maesil-cheong) in place of 2 tbsp of corn syrup to adjust the sweetness.
Can I use this braising seasoning sauce for other fish dishes?
Yes, you can use this exact same sauce ratio not only for semi-dried pollack, but for any braised fish dish.
