Spicy and Chewy Braised Codfish (Kodari Jorim)
Spicy and Chewy Kodari Jorim Recipe to Awaken Your Appetite
A fantastic meal using dried pollack (Kodari)! While a simple soy sauce braise is delicious, today we’re making it spicy and zesty with plenty of thinly sliced garlic. Kodari has a generous amount of flesh, making it wonderfully satisfying to bite into. The braised garlic slices become tender and sweet, much like chestnuts. This addictive Kodari Jorim will have you finishing a bowl of rice in no time! Let’s make it now!
Main Ingredients- 3 large dried pollack (Kodari)
- 5 cloves garlic, thinly sliced
- 1/2 medium onion, julienned
- 2 Korean green chilies (Cheongyang peppers), thinly sliced diagonally
- 1 red chili, thinly sliced diagonally
- 1 green onion, cut diagonally
Seasoning Ingredients- 3 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp rice wine or mirin
- 1 Tbsp ginger juice (or 1/2 tsp minced ginger)
- 2 cups anchovy or kelp broth (or rice water)
- 1 Tbsp sesame oil
- 2 Tbsp corn syrup or oligodang
- A pinch of black pepper
- 3 Tbsp soy sauce
- 2 Tbsp gochugaru (Korean chili powder)
- 1 Tbsp plum extract (maesilcheong)
- 2 Tbsp rice wine or mirin
- 1 Tbsp ginger juice (or 1/2 tsp minced ginger)
- 2 cups anchovy or kelp broth (or rice water)
- 1 Tbsp sesame oil
- 2 Tbsp corn syrup or oligodang
- A pinch of black pepper
Cooking Instructions
Step 1
First, prepare the vegetables. Thinly slice the garlic cloves. Diagonally slice the green chilies, red chili, and green onion. Julienne the onion.
Step 2
Rinse the dried pollack thoroughly under running water. Use kitchen scissors to trim off any fins, tail, or other undesirable parts for a clean presentation.
Step 3
Cut the Kodari into bite-sized pieces. To prevent them from breaking apart too much during cooking, aim for pieces about 1.5-2 inches (3-4 cm) in size.
Step 4
Line the bottom of your braising pot or deep pan with the julienned onions. This prevents the Kodari from sticking to the bottom and adds a natural sweetness to the sauce as it cooks. Arrange the prepared Kodari pieces attractively over the onions.
Step 5
Generously top the Kodari with the sliced garlic and diagonally cut green onions. In a separate bowl, whisk together the soy sauce, gochugaru, plum extract, rice wine, ginger juice, broth, and black pepper. Pour this seasoning mixture evenly over the Kodari.
Step 6
Begin braising. Bring the mixture to a boil over high heat, then reduce the heat to medium. Let it simmer for about 15-20 minutes, or until the Kodari is cooked through and the sauce has reduced to a glaze. Gently stir once or twice during cooking to ensure even flavoring. In the last few minutes, stir in the corn syrup (or oligodang) and sesame oil for a beautiful glossy finish. Your delicious Kodari Jorim is now complete!
Step 7
Enjoy this spicy, zesty, and delightfully chewy braised Kodari! It’s even more satisfying to eat it by hand, straight from the plate, alongside a bowl of hot rice. Make your mealtime special with this family-favorite, rice-stealing Kodari Jorim.
