Braised Codfish with Kimchi (Kodari Jorim)
Delicious Kodari Jorim with Fermented Mustard Greens (Gat Kimchi)
Braised codfish is always a delightful dish! Today, we’re elevating it by adding well-fermented mustard greens (gat kimchi) for a unique and savory flavor. Even when the gat kimchi is a bit too sour on its own, it becomes wonderfully delicious when simmered. This recipe is a fantastic way to use up older kimchi. Enjoy this flavorful dish with minimal fuss, perfect for warm weather!
Main Ingredients- 3 dried pollack (Kodari)
- 1 onion
- 2 peppers (spicy or green chili peppers)
Seasoning Sauce- 1/3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Minced Garlic
- 1/3 tsp Ginger Powder
- 1 Tbsp Mirin (or cooking wine)
- 1/3 cup Water (approx. 60ml)
- 1/3 Tbsp Doenjang (fermented soybean paste)
- 1 Tbsp Soy Sauce
- 1/2 Tbsp Fine Gochugaru (Korean chili powder)
- 1 Tbsp Minced Garlic
- 1/3 tsp Ginger Powder
- 1 Tbsp Mirin (or cooking wine)
- 1/3 cup Water (approx. 60ml)
Cooking Instructions
Step 1
First, if your gat kimchi is too long, cut it into bite-sized pieces with scissors. We will use the flavorful kimchi brine along with the kimchi itself in the braising liquid. If you don’t have gat kimchi, you can substitute with well-aged kimchi for a similar texture.
Step 2
Rinse the dried pollack clean. Lay the prepared gat kimchi at the bottom of a pot. Arrange the codfish pieces neatly on top of the kimchi. Then, add the roughly chopped onion and diagonally sliced peppers decoratively over the codfish.
Step 3
Today, we’ll skip making a separate seasoning sauce and pour it directly over the ingredients for a simpler cooking process. This is a great trick for hot days when you want to minimize cooking time and dishes! In the pot, combine 1/3 Tbsp doenjang, 1 Tbsp soy sauce, 1/2 Tbsp fine gochugaru, 1 Tbsp minced garlic, 1/3 tsp ginger powder, and 1 Tbsp mirin. Pour in 1/3 cup of water to create the sauce. (Adjust the soy sauce and gochugaru amounts to your preference.)
Step 4
Cover the pot and bring it to a boil over medium-high heat. Once boiling, reduce the heat to medium-low. Open the lid and ladle the simmering sauce over the codfish and vegetables repeatedly. Spooning the sauce over them as they cook will help the flavors penetrate evenly and make the dish much more delicious.
Step 5
Continue to simmer until the sauce has reduced to a desirable consistency and the codfish is cooked through. This Gat Kimchi Braised Codfish is a wonderful side dish for rice or even a delightful accompaniment to drinks. Enjoy it with a warm bowl of rice!
