Savory Braised Dried Pollack (Codari Jorim)
Easy and Delicious Codari Jorim Recipe: A True Rice Thief!
In our household, where meat dishes are usually the star, there’s one fish dish that holds a special place: Codari Jorim. It’s a perfect side dish for rice and an excellent accompaniment to a cold beer. For me, it’s practically the only fish dish I make! Preparing this for my husband, who absolutely adores it, feels like a true act of love. This recipe simplifies the process with an easy-to-make marinade, allowing the flavors to deeply infuse into the radish and pollack, creating a dish that’s a true ‘rice thief’ and ‘alcohol thief.’ On days when Codari Jorim is on the menu, a refreshing beer is an absolute must! Let’s get started with my special, home-style Codari Jorim recipe.
Main Ingredients- 2 Dried Pollack (Codari)
- 1/4 Radish (about 200g)
- 1/2 Onion
- 2 Green Onions
Codari Jorim Sauce- 3 Tbsp Gochugaru (Korean chili powder)
- 5 Tbsp Soy Sauce
- 3 Tbsp Oligodang (corn syrup or rice syrup, or use mulyeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Mirin (Rice Wine)
- Pinch of Black Pepper
- 3 Tbsp Gochugaru (Korean chili powder)
- 5 Tbsp Soy Sauce
- 3 Tbsp Oligodang (corn syrup or rice syrup, or use mulyeot)
- 1 Tbsp Minced Garlic
- 1 Tbsp Maesilcheong (Plum Extract)
- 1 Tbsp Mirin (Rice Wine)
- Pinch of Black Pepper
Cooking Instructions
Step 1
If using frozen dried pollack, gently thaw it by soaking it in cold water with a tablespoon of vinegar for about 5-10 minutes. This helps remove any fishy odor and softens the flesh.
Step 2
Fill a bowl with enough water to cover the pollack, then add 1 tablespoon of vinegar. Let it soak for about 5-10 minutes to effectively neutralize any fishy smell while thawing.
Step 3
While the pollack is thawing, prepare the flavorful sauce for the Jorim. In a mixing bowl, combine 3 tablespoons of gochugaru, 5 tablespoons of soy sauce, 3 tablespoons of oligodang, 1 tablespoon of minced garlic, 1 tablespoon of maesilcheong, 1 tablespoon of mirin, and a pinch of black pepper. Stir well until all ingredients are fully incorporated.
Step 4
Once thawed, rinse the dried pollack thoroughly under cold running water. Drain it well by placing it in a colander. Be careful not to thaw it for too long, as the fish may become mushy.
Step 5
Prepare the radish, which adds a wonderful depth of flavor to the dish. Slice it thickly to form the base layer in the pot.
Step 6
Cut the radish into pieces about 7-8 cm long and approximately 1.5 cm thick. Arrange these slices evenly on the bottom of your cooking pot. This layer acts as a barrier to prevent the pollack from sticking and burning, while also absorbing the delicious sauce.
Step 7
Neatly arrange the drained dried pollack on top of the prepared radish layer.
Step 8
Slice the onion into thick strips and cut the green onions into large, diagonal pieces. Scatter these vegetables over the pollack. The natural sweetness from the onions and the aroma from the green onions will enhance the overall flavor.
Step 9
Pour the prepared Codari Jorim sauce evenly over the pollack and vegetables.
Step 10
Add about half a cup (100ml) of water to the bowl you used for the sauce. Swirl it around to pick up any remaining sauce, then pour this into the pot. This ensures no precious flavor is wasted.
Step 11
Cover the pot and begin simmering over medium-low heat. It’s important to cook gently, especially to prevent the radish at the bottom from scorching or sticking.
Step 12
During cooking, gently stir the ingredients with a spatula to ensure the sauce coats the pollack, radish, and vegetables evenly. You can also gently shake the pot occasionally to prevent anything from sticking to the bottom. This step is crucial for allowing the flavors to meld beautifully.
Step 13
The Codari Jorim is nearing completion when the sauce has thickened slightly and the flavors have deeply penetrated all the ingredients. Careful heat management is key at this stage.
Step 14
Once the sauce has reduced to your desired consistency, drizzle a bit more oligodang over the top for a glossy finish and sprinkle generously with sesame seeds. Increase the heat slightly for a final minute or two to reduce any excess moisture and achieve a rich, caramelized glaze. Your delicious Codari Jorim is now ready!
Step 15
Carefully arrange the cooked Codari Jorim on a serving plate, cut into manageable portions.
Step 16
The Codari Jorim, infused with a rich and savory sauce, is complete. Enjoy this deeply flavorful dish with a bowl of hot steamed rice for a truly satisfying meal!
