Spicy and Sweet Cod Fish Stew (Kodari Jorim)
The Ultimate Rice Thief: Kodari Jorim Recipe
Hello everyone! Today, we’re diving into a dish that’s guaranteed to make you crave more rice: a delicious and spicy Kodari Jorim (braised dried pollack). This dish features tender, flavorful dried pollack simmered in a rich, savory, and slightly sweet sauce with vegetables. It’s a true ‘rice thief’ that will disappear from your table in no time! Perfect for any meal, especially when you want something hearty and comforting. Follow along, and you’ll master this delightful Korean classic!
Main Ingredients (Serves 60)- Dried Pollack (Kodari), cleaned 5kg
- Radish (Moo) 1kg
- Korean Green Chili Peppers (Cheongyang peppers) 12
- Onions 2
- Scallions (Green Onions) 3
- Carrot 1
Braising Sauce- Minced Garlic 200g
- Gochugaru (Korean Chili Flakes) 400g
- Sugar 100g
- Mirin (Rice Wine) 200ml
- Soy Sauce 200ml
- Black Pepper 50g
- Sesame Oil 100ml
- Minced Garlic 200g
- Gochugaru (Korean Chili Flakes) 400g
- Sugar 100g
- Mirin (Rice Wine) 200ml
- Soy Sauce 200ml
- Black Pepper 50g
- Sesame Oil 100ml
Cooking Instructions
Step 1
Prepare the dried pollack by trimming any fins and rinsing them under cold water. Then, lightly salt the pollack and let it sit for a while. This helps to firm up the flesh, preventing it from breaking apart during cooking and adding a subtle savory note. After salting, rinse the pollack gently under cold water to remove excess salt.
Step 2
Prepare all the vegetables. Cut the radish into large, thick pieces to absorb the delicious sauce. Slice the onions into wedges or thick strips. Cut the scallions diagonally into large pieces. Slice the carrot into thick rounds or half-moons. Finally, slice the Cheongyang chili peppers diagonally. You can remove the seeds if you prefer less heat.
Step 3
Let’s make the flavor-packed braising sauce! In a mixing bowl, combine the minced garlic, gochugaru, sugar, mirin, soy sauce, and black pepper. Stir everything together until well combined. Add the sesame oil at the end and give it a final gentle mix. Taste the sauce and adjust seasonings if needed.
Step 4
In a wide pot or Dutch oven, create a base layer with the cut radish. This will help the radish absorb the flavors and become tender. Pour in enough water or, for extra depth of flavor, use anchovy-fish stock. Cover the pot and bring to a simmer over medium-low heat. Cook until the radish is tender and slightly translucent, about 15-20 minutes. The radish will soften and release its natural sweetness into the sauce.
Step 5
Once the radish is partially cooked, carefully arrange the prepared dried pollack pieces on top. Spoon the mixed braising sauce generously over the pollack. Scatter the sliced Cheongyang chili peppers over the fish. Cover the pot and bring it to a boil over medium heat. Let it simmer for about 15-20 minutes, allowing the pollack to cook through and absorb the flavors.
Step 6
When the stew is bubbling vigorously, remove the lid and increase the heat to high. Add the diagonally sliced scallions and carrots on top of the pollack. Continue to cook uncovered over high heat, allowing the sauce to reduce and thicken, coating the pollack beautifully. Stir occasionally to prevent sticking and ensure even cooking. The sauce should become syrupy and concentrated.
Step 7
Your delicious Kodari Jorim is ready! The glossy, flavorful sauce coating the tender fish is a sight to behold. Serve hot over steamed rice for a truly satisfying meal. Enjoy every bite of this beloved Korean classic!
