Delicious Braised Pollock (Dongtae Jorim) – Winter Special
The Best Winter Pollock Jorim Recipe: Bursting with Flavor
As the cold weather arrives, it’s the perfect time to enjoy pollack (dongtae), especially when it’s in season. Winter pollack has firm, tender flesh that makes for an exceptionally delicious braised dish. This recipe focuses on using only the meaty parts of the pollack for a clean, rich flavor. The chewy pollack paired with soft radish infused with savory sauce is a true rice thief! Even those who usually don’t favor radishes in fish dishes will find themselves devouring the radish in this jorim. Enjoy this seasonal delicacy, pollack jorim, at its absolute best!
Main Ingredients- 5 pieces of Pollack (Dongtae), preferably with mostly flesh
- 4 slices of Radish (Daikon), cut thickly
Seasoning Ingredients- 1 Tbsp Oyster Sauce
- 3 Tbsp Soy Sauce
- 2 Tbsp Cooking Wine (Cheongju or Mirin)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Perilla Oil (or cooking oil)
- 2 Tbsp Honey (or corn syrup)
- Green Onion (sliced diagonally)
- 1 Tbsp Oyster Sauce
- 3 Tbsp Soy Sauce
- 2 Tbsp Cooking Wine (Cheongju or Mirin)
- 1 Tbsp Minced Garlic
- 2 Tbsp Gochugaru (Korean Chili Flakes)
- 1 Tbsp Perilla Oil (or cooking oil)
- 2 Tbsp Honey (or corn syrup)
- Green Onion (sliced diagonally)
Cooking Instructions
Step 1
First, prepare the delicious braising sauce. In a bowl, combine 1 Tbsp oyster sauce, 3 Tbsp soy sauce, 2 Tbsp cooking wine, 1 Tbsp minced garlic, 2 Tbsp gochugaru, 1 Tbsp perilla oil, and 2 Tbsp honey. Mix well until fully incorporated. (If perilla oil is unavailable, regular cooking oil can be used.)
Step 2
Slice the radish into thick pieces, about 1 to 1.5 cm thick. It’s important to cut it thickly so it doesn’t break apart during cooking and absorbs the sauce well.
Step 3
Arrange the sliced radish at the bottom of a wide wok or pot. Place the cleaned pollack pieces neatly on top of the radish.
Step 4
Pour the prepared seasoning sauce evenly over the pollack and radish. Ensure the sauce coats everything well.
Step 5
Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium, cover with a lid, and let it simmer for about 15-20 minutes. Check occasionally to prevent the sauce from burning.
Step 6
Once the pollack is cooked through and the sauce has reduced, add a generous amount of diagonally sliced green onions. Simmer for a short while longer to allow the green onion flavor to meld.
Step 7
Carefully transfer the well-braised pollack jorim to a serving dish. Arranging the pollack and radish neatly will make the dish look even more appealing.
Step 8
Serve hot with a bowl of steamed rice. Enjoy the delightful combination of the rich, seasonal pollack flavor and the tender radish soaked in savory sauce.
