Dried Pollack Stew with Dried Radish Greens and Napa Cabbage (Codari-jjim)
How to Make Delicious Dried Pollack Stew with Dried Radish Greens and Napa Cabbage
I picked up some dried pollack (codari) from the market and decided to make a special dish. This codari-jjim, simmered with plenty of dried radish greens (siraegi) and napa cabbage (ugeoji), has a subtly deep flavor that makes it an excellent side dish for rice. The frozen codari I bought, once thawed, looked like fresh fish and was tied with string. I washed it and air-dried it on the balcony for 3-4 days until it became chewy and firm. Coincidentally, I had pre-boiled and frozen radish greens and napa cabbage in my freezer, so I decided to use them up by making this codari-jjim. The spicy seasoning, chewy codari, and tender greens create a fantastic harmony that will elevate your meal.
Main Ingredients- 4 Dried Pollack (Codari), prepared
- 1 handful Frozen Dried Radish Greens (Siraegi, approx. 100g)
- 2 handfuls Frozen Napa Cabbage Greens (Ugeoji, approx. 150g)
- 1 medium Onion
- 4cm piece of Radish
- 300ml Anchovy-Kelp Broth (or rice water/water if unavailable)
Seasoning Mix- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (soup soy sauce)
- 6 Tbsp Yangjo-ganjang (brewing soy sauce)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
- 2 Tbsp Oligosaccharide
- 1 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Soju (or cooking wine)
- 2 Tbsp Minced Garlic
- 4 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Guk-ganjang (soup soy sauce)
- 6 Tbsp Yangjo-ganjang (brewing soy sauce)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Sugar
- 2 Tbsp Oligosaccharide
- 1 Tbsp Ginger Syrup (or 1/2 tsp minced ginger)
- 2 Tbsp Soju (or cooking wine)
- 2 Tbsp Minced Garlic
Cooking Instructions
Step 1
If you’re using store-bought or frozen dried pollack, for an even chewier texture and deeper flavor, air-dry it on a balcony or in a well-ventilated area for 3-4 days after thawing. This step significantly improves the texture of the codari in the stew.
Step 2
Rinse the dried pollack thoroughly under running water. Trim off any sharp fins with scissors. Remove the gills and head, which can cause a fishy odor, and cut the pollack into 4 serving pieces.
Step 3
Prepare the anchovy-kelp broth for the stew. If you don’t have these ingredients, you can use rice water or plain water. This broth will serve as a flavorful base for your dish.
Step 4
Thaw the frozen dried radish greens (siraegi) and napa cabbage greens (ugeoji) completely in cold water. Once thawed, wash them well, squeeze out excess water, and spread them evenly at the bottom of your stew pot. Slice the radish into 4cm thick pieces and place them on top of the greens. The vegetables will absorb the broth and create a delicious foundation for the sauce.
Step 5
Take about one-third of the seasoning mix and sprinkle it evenly over the greens and radish at the bottom of the pot. Gently mix with your hands to ensure the vegetables are well-coated, and let it marinate for about 10 minutes. This initial marination helps infuse the vegetables with flavor.
Step 6
Arrange the prepared pollack pieces on top of the marinated vegetables. Pour the anchovy-kelp broth around the sides of the pot. Drizzle another third of the seasoning mix over the pollack, ensuring it’s evenly distributed.
Step 7
Slice the onion into thick pieces and place them on top of the pollack. Cover the pot with a lid and bring to a boil over medium-high heat for about 10 minutes. This allows the pollack and vegetables to absorb the flavors and begins the cooking process for the fish.
Step 8
After 10 minutes, reduce the heat to low and let the stew simmer gently, covered, for about 30 minutes. During this time, periodically spoon some of the simmering liquid over the pollack pieces. This basting helps keep the codari moist and ensures it’s fully infused with the delicious sauce.
