Chewy Dried Pollack and Soft Dried Radish Greens Stew (Siraegi Kodari Jorim)
Siraegi Kodari Jorim: A Flavorful and Hearty Braised Dish
Experience the delightful combination of chewy dried pollack (kodari) and tender, savory dried radish greens (siraegi) in this comforting Korean stew. This dish, known as ‘Siraegi Kodari Jorim,’ is a true ‘rice thief’ that promises a satisfying and flavorful meal for everyone.
Main Ingredients
- 2 dried pollack (kodari), prepared
- 2 handfuls of dried radish greens (siraegi), pre-cooked and squeezed
- 1 medium potato, peeled
- 1 stalk of green onion
Seasoning Sauce
- 4 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp red pepper paste (gochujang)
- 2 Tbsp minced garlic
- 3 Tbsp corn syrup (mulyeot)
- 2 Tbsp salted fermented shrimp (saeujeot), finely chopped
- 1 Tbsp soy sauce
- 4 Tbsp red pepper flakes (gochugaru)
- 1 Tbsp sugar
- 2 Tbsp cooking wine (mirin or cheongju)
- 1 Tbsp soybean paste (doenjang)
- 1 Tbsp red pepper paste (gochujang)
- 2 Tbsp minced garlic
- 3 Tbsp corn syrup (mulyeot)
- 2 Tbsp salted fermented shrimp (saeujeot), finely chopped
- 1 Tbsp soy sauce
Cooking Instructions
Step 1
First, take the pre-cooked dried radish greens (siraegi) and firmly squeeze out any excess water. Then, cut them into bite-sized pieces, about 3-4 cm long. This makes them easier to cook and eat.
Step 2
Now, let’s prepare the flavorful seasoning sauce. In a large bowl, combine 4 Tbsp red pepper flakes, 1 Tbsp sugar, 2 Tbsp cooking wine, 1 Tbsp soybean paste, 1 Tbsp red pepper paste, 2 Tbsp minced garlic, 3 Tbsp corn syrup, 2 Tbsp finely chopped salted fermented shrimp, and 1 Tbsp soy sauce. Mix everything thoroughly until well combined. The salted fermented shrimp will add a wonderful umami depth.
Step 3
Add about half of the prepared seasoning sauce to the cut siraegi. Gently massage the sauce into the greens with your hands, ensuring an even coating. This marinating step is crucial for infusing the siraegi with deep flavor before it’s braised with the pollack.
Step 4
Place the cleaned dried pollack (kodari) into a braising pot. Since kodari is already dried, it needs adequate time to absorb flavors and become tender during cooking.
Step 5
Arrange the seasoned siraegi over the pollack. Peel and cut the potato into bite-sized cubes, then add them to any available spaces in the pot. The potato will absorb the delicious sauce and add a soft texture to the dish.
Step 6
Pour enough water or anchovy-kelp broth into the pot to generously cover the ingredients. Using broth will enhance the overall flavor profile. Now, add the remaining seasoning sauce evenly over the top of everything.
Step 7
Bring the stew to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer for about 15-20 minutes, or until the kodari is tender and the sauce has thickened slightly. Spooning some of the sauce over the ingredients occasionally will ensure they cook evenly and are well-seasoned. Serve this delicious Siraegi Kodari Jorim hot with a bowl of steamed rice. Enjoy! ^^
