Braised Dried Pollack with Dried Radish Greens (Siraegi Kodari Jjim): The Ultimate Rice Thief!
Unbelievably Delicious Siraegi Kodari Jjim Recipe: The Secret to the Perfect Kodari Jorim Sauce & Tips from Institutional Kitchens
A true ‘rice thief’ dish! This Kodari Jjim is so addictive, you’ll find yourself reaching for a second bowl of rice in no time. It’s wonderfully chewy, spicy, and sweet – absolutely delicious!
Main Ingredients- Dried Pollack (Kodari) 4.5kg
- Dried Radish Greens (Siraegi) 4kg
- Radish 1
- Onion 1
- Scallion 1 stalk
Cooking Instructions
Step 1
Preparing the Siraegi: 1. First, prepare the dried radish greens. Boil them beforehand, peel off any tough outer layers, and then soak them in clean water for about a day.
Step 2
2. Soaking the siraegi in water helps to soften its natural bitterness, making it more palatable.
Step 3
3. While it might seem like an extra step, preparing the siraegi the day before is highly recommended for the best flavor.
Step 4
Making the Sauce: 1. Now, let’s create the flavorful sauce that will bring this dish to life. 2. Start with 150g of minced garlic. 3. Finely mince 20g of ginger. 4. Add 200g of gochugaru (Korean red pepper flakes) to build a robust spicy foundation. 5. Incorporate 100g of sugar for a touch of sweetness. 6. Use 60g of doenjang (fermented soybean paste) for a savory depth, but use sparingly to avoid a heavy flavor. 7. Add 150g of gochujang (Korean red chili paste) for its signature spicy and slightly sweet notes.
Step 5
*Tip: Using too much doenjang or gochujang can sometimes result in a ‘muddy’ or overly thick flavor. A balanced amount is key!
Step 6
8. Pour in 500g of soy sauce for umami and saltiness. 9. Add 600g of corn syrup (mulyeot) for a beautiful sheen and balanced sweetness. 10. Stir in 1 Tbsp of Dasida (a Korean soup stock powder, optional) to enhance the overall savory profile.
Step 7
11. For an extra boost of flavor, add 3 Tbsp of dried shrimp powder. (If you don’t have it, you can easily make it by grinding dried shrimp in a blender for a more intense seafood aroma.)
Step 8
12. Drizzle in 3 Tbsp of cooking oil. 13. Finish with a pinch of black pepper.
Step 9
14. Combine all the sauce ingredients thoroughly until well mixed, creating a smooth, rich sauce.
Step 10
Assembling the Siraegi Kodari Jjim: 1. Let’s start building our braised dish. Begin by laying a layer of sliced radish at the bottom of a large, heavy-bottomed pot. The radish acts as a cushion, preventing the pollack from sticking and adding its subtle sweetness as it cooks.
Step 11
2. Arrange the cleaned dried pollack pieces neatly on top of the radish layer.
Step 12
3. *Crucial Tip: Make sure to thoroughly clean the inside cavity of the pollack, removing all dark membranes and blood for a cleaner taste. Also, pat the pollack completely dry with paper towels. This allows the sauce to adhere better and penetrate the fish for maximum flavor!
Step 13
4. Generously pour the prepared sauce mixture over the dried pollack.
Step 14
5. Add the sliced onion and diagonally cut scallions on top of the pollack.
Step 15
6. Layer another round of thinly sliced radish.
Step 16
7. Place another layer of dried pollack.
Step 17
8. Top with more sliced onion and scallions.
Step 18
9. Pour the remaining sauce over everything, ensuring all ingredients are well-covered and layered nicely.
Step 19
10. In a separate bowl, gently toss the prepared, boiled, and peeled siraegi with some of the remaining sauce. Mix until the greens are evenly coated.
Step 20
11. (If your pot is too small) You can set aside the seasoned siraegi temporarily. Add the pollack and other ingredients to the pot first, then add the seasoned siraegi on top later and mix them in as it cooks.
Step 21
12. Carefully arrange the seasoned siraegi on top of the layered ingredients in the pot.
Step 22
13. Oops! We forgot the cooking wine (mirin/cheongju) when making the sauce. Quickly add 2 Tbsp now to enhance the flavor and aroma.
Step 23
14. Add 1 Tbsp of vinegar for a touch of acidity, which brightens the flavors.
Step 24
15. While the radish and onions will release moisture, it’s a good idea to add about 400ml of water around the edges of the pot to prevent scorching. Don’t add too much, or the dish might become watery.
Step 25
16. Cover the pot with a lid and begin to simmer over medium-low heat. Allow the ingredients to cook gently and evenly.
Step 26
17. Once sufficient moisture has been released from the ingredients, increase the heat to medium-high. Let the sauce simmer and thicken, reducing to a luscious glaze. Keep a close eye to prevent burning.
Step 27
18. *The Most Important Tip! Controlling the heat to prevent burning is absolutely crucial for this dish. Don’t hesitate to gently shake the pot or stir occasionally.
Step 28
19. Look at that! The Siraegi Kodari Jjim is bubbling away beautifully, releasing an irresistible aroma.
Step 29
20. You can see how much delicious broth has accumulated. This flavorful liquid will infuse into the pollack and greens.
Step 30
21. Periodically spoon some of the hot sauce from the bottom of the pot over the pollack and siraegi. This helps distribute the flavor evenly and keeps the ingredients moist.
Step 31
22. Keep the lid on and allow the dish to braise further, letting the flavors meld together.
Step 32
23. (Repeating step 21 for emphasis) Continue to spoon the sauce over the ingredients to ensure even flavor distribution.
Step 33
24. If you’re concerned about anything sticking to the bottom, gently shake the pot by its handles from time to time.
Step 34
25. *Total Cooking Time: About 40 minutes is generally enough to ensure the pollack is tender and the sauce has thickened to a lovely glaze.
Step 35
26. In the final moments, top the dish with any remaining sliced onions and scallions. This adds a fresh aroma and visual appeal.
Step 36
27. Cook just until the fresh vegetables are slightly wilted. Your delicious Siraegi Kodari Jjim is now ready!
Step 37
28. Ta-da! Your mouthwatering Siraegi Kodari Jjim is complete!
Step 38
29. When serving, transfer the dish to a large platter or individual bowls. Separating the soft siraegi from the plump pollack pieces can make for a more attractive presentation.
Step 39
30. Behold the ultimate rice thief, Siraegi Kodari Jjim! A hearty and satisfying dish perfect for the whole family.
Step 40
31. The chewy, tender pollack combined with the soft, flavorful siraegi creates a truly magical experience. You won’t be able to stop eating!
Step 41
32. Chewy, spicy, sweet, and bursting with flavor! This is the institutional-style Siraegi Kodari Jjim recipe from ‘Hyangcook’, shared with love. Enjoy your meal! ♥
