Spicy and Sweet Chewy Dried Pollack (Kodari) Braised Recipe
How to Make Delicious Braised Dried Pollack (Kodari) with Flavorful Pollack – A True Rice Thief!
This braised dried pollack (kodari) is incredibly addictive, with its sweet, savory, and chewy texture. It’s a true ‘rice thief’ that will have you finishing your meal in no time. Let’s learn how to make this delicious fish dish!
Main Ingredients
- 2 Semi-dried Pollack (Kodari)
- 3 Green Onions
- 5 Strands of Dried Chili Threads (Silgochu)
- 1 Korean Green Chili Pepper
Braising Sauce
- 5 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- 1/2 tsp Grated Ginger
- 1/2 Tbsp Sesame Oil
- 2 Tbsp Corn Syrup (Oligodang)
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1/2 Tbsp Sugar
- 1/2 tsp Black Pepper
- 1 Cup Water (approx. 200ml)
- 5 Tbsp Soy Sauce
- 1 Tbsp Mirin (Rice Wine)
- 1 Tbsp Minced Garlic
- 1/2 tsp Grated Ginger
- 1/2 Tbsp Sesame Oil
- 2 Tbsp Corn Syrup (Oligodang)
- 1 Tbsp Plum Extract (Maesil-cheong)
- 1/2 Tbsp Sugar
- 1/2 tsp Black Pepper
- 1 Cup Water (approx. 200ml)
Cooking Instructions
Step 1
First, prepare the main ingredient, the pollack. If using semi-dried pollack (kodari), rinse it gently under cold water. Then, cut it into bite-sized pieces, about 4-5 cm in length. If you’ve purchased pre-cut kodari, you can skip this step.
Step 2
To remove any potential impurities, give the kodari a very light rinse. Afterward, thoroughly pat it dry with paper towels. Excess moisture can dilute the flavor of the braising sauce.
Step 3
The fins of the kodari can be quite sharp. To ensure a comfortable eating experience, use kitchen scissors to carefully trim them off.
Step 4
Now, let’s prepare the accompanying vegetables. Cut the dried chili threads into roughly 2 cm lengths. Slice the green chili pepper and green onions thinly as well. These will add a nice touch of color and flavor.
Step 5
Time to make the essential braising sauce! In a bowl, combine 5 tablespoons of soy sauce, 1 tablespoon of mirin, 1 tablespoon of minced garlic, 1/2 teaspoon of grated ginger, 1/2 tablespoon of sesame oil, 2 tablespoons of corn syrup, 1 tablespoon of plum extract, 1/2 tablespoon of sugar, 1/2 teaspoon of black pepper, and 1 cup of water. Whisk everything together until well combined. This mixture will form the base of our delicious braised dish.
Step 6
Place the prepared kodari pieces into a wide pan or pot. Pour the freshly made braising sauce evenly over the fish.
Step 7
Do not turn on the heat yet. Gently massage the kodari with your hands to ensure the sauce is well distributed and begins to penetrate the fish. Let it marinate for about 15 minutes, allowing the flavors to meld.
Step 8
Now, it’s time to cook. Start with high heat until the sauce comes to a rolling boil. Once boiling, reduce the heat to low. Continue to simmer gently, allowing the fish to cook through and the sauce to thicken.
Step 9
Let it simmer for at least 10 minutes, or until the sauce has reduced and the kodari looks glossy. Basting the fish with the sauce from time to time will enhance the flavor. Once the sauce has thickened to your liking, add the prepared dried chili threads, green chili pepper, and green onions. Stir gently to combine.
Step 10
For a beautiful glossy finish, drizzle 1 tablespoon of corn syrup (or similar sweetener) over the braised kodari. This adds a lovely sheen and a touch more sweetness.
Step 11
Finally, bring the mixture back to a gentle boil for a short while, just until everything heats through and the sauce slightly thickens further. Be careful not to overcook, as the fish can become dry.
Step 12
And there you have it – perfectly braised, chewy, and flavorful dried pollack (kodari)! This dish is a fantastic accompaniment to steamed rice, offering a delightful combination of sweet, savory, and slightly spicy notes. Enjoy your delicious homemade meal!
