Steamed Dried Pollack (Kodari Jjim): A Flavorful Dish for All Ages
Spicy and Sweet Braised Dried Pollack, a Beloved Side Dish for Everyone, a Healthy Meal Gift for Parents
Create a delightful Kodari Jjim using tender and flavorful dried pollack that the whole family will love. You’ll experience a magical taste that makes a bowl of rice disappear in an instant.
Main Ingredients- 4 Dried Pollack (Kodari) (convenient to use pre-cut ones)
- 1/2 Radish (about 300g, cut into large pieces, approx. 1.5cm thick)
- 1 Green Onion (chopped for garnish)
Spicy and Sweet Sauce- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or 1/4 Tbsp minced ginger)
- 5 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 4 Tbsp Gochugaru (Korean chili powder) (adjust to your spice preference)
- 1 Tbsp Sugar (adjust sweetness)
- 3 Tbsp Mirin (Rice Wine)
- 4 Tbsp Oligodang (Oligosaccharide) (for gloss and sweetness)
- 2 Tbsp Cooking Oil
- 1 cup Water (approx. 200ml)
- 2 Tbsp Minced Garlic
- 1/2 Tbsp Ginger Syrup (or 1/4 Tbsp minced ginger)
- 5 Tbsp Soy Sauce
- 1 Tbsp Fish Sauce (Anchovy or Sand Lance)
- 4 Tbsp Gochugaru (Korean chili powder) (adjust to your spice preference)
- 1 Tbsp Sugar (adjust sweetness)
- 3 Tbsp Mirin (Rice Wine)
- 4 Tbsp Oligodang (Oligosaccharide) (for gloss and sweetness)
- 2 Tbsp Cooking Oil
- 1 cup Water (approx. 200ml)
Cooking Instructions
Step 1
I bought 4 dried pollack (Kodari) that were sold skewered with a string at the supermarket. You can also use pre-cut frozen pollack from the freezer section for convenience.
Step 2
Trim the fins from the back, tail, belly, and cheeks of the dried pollack with scissors. Remove the black membrane from the belly, as it can cause bitterness, and also remove the gills for a cleaner taste.
Step 3
Cut the cleaned dried pollack into 4 serving-sized pieces. You can also cut them into 2 or 3 pieces if you prefer.
Step 4
Peel the radish and cut it into large, approximately 1cm thick pieces. The radish will absorb the sauce and become very delicious.
Step 5
Chop the green onion finely. This will be used as a garnish at the end of the cooking process.
Step 6
In a bowl, combine the minced garlic (2 Tbsp), ginger syrup (1/2 Tbsp), soy sauce (5 Tbsp), fish sauce (1 Tbsp), gochugaru (4 Tbsp), sugar (1 Tbsp), mirin (3 Tbsp), oligodang (4 Tbsp), and cooking oil (2 Tbsp). Mix well to create the flavorful sauce.
Step 7
Lay the large radish pieces on the bottom of a wide pot or wok. Sprinkle about 1/3 of the prepared sauce evenly over the radish to let it absorb the flavor.
Step 8
Arrange the prepared dried pollack pieces attractively on top of the sauced radish.
Step 9
Pour the remaining sauce evenly over the dried pollack, ensuring it coats them well.
Step 10
Add 1 cup of water (approx. 200ml) to the bowl used for the sauce and rinse it well. Gently pour this rinsing water into the pot. This ensures no sauce is wasted.
Step 11
Cover the pot and bring it to a boil over high heat. Cooking over high heat initially helps the flavors penetrate the pollack.
Step 12
After boiling on high heat, reduce the heat to medium-low when about half of the liquid has evaporated. Baste the pollack and radish with the sauce as it cooks. Continue to cook for about 10-15 minutes, ensuring it doesn’t burn.
Step 13
To prevent the bottom from scorching, gently shake the pot occasionally or stir slightly with a spatula to ensure even cooking. Check if the radish is tender.
Step 14
Once the pollack and radish are both tender, transfer the finished dish to a ttukbaegi (earthenware pot) to keep it warm and serve. If you don’t have a ttukbaegi, you can serve it on a nice plate.
Step 15
Finally, garnish generously with the chopped green onion and sprinkle with sesame seeds for a visually appealing presentation. Enjoy this delicious Kodari Jjim with a hot bowl of rice!
