Spicy Braised Dried Pollack (Kodari Jjim): The Ultimate Rice Thief!
Perfect for When You’re Lacking Appetite! Serve a Generous Plate of Kodari Jjim
Tender, chewy kodari meat soaked in a savory and slightly sweet sauce makes you crave more rice! This Kodari Jjim recipe brings a comforting, home-style feel to your table, perfect for the whole family to enjoy. (All Recipes, Man-of-Recipes)
Main Ingredients- 2 dried pollack (kodari)
- 1/6 Korean radish (mu)
- 1 stalk green onion (scallion)
- 1 green chili pepper
- 1 red chili pepper
- 1 paper cup water (approx. 200ml)
Braising Sauce- 1/3 paper cup soy sauce (approx. 67ml)
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp plum extract
- Pinch of black pepper
- 2 Tbsp minced garlic
- Small amount of minced ginger (optional)
- 1/3 paper cup soy sauce (approx. 67ml)
- 2 Tbsp gochugaru (Korean chili flakes)
- 3 Tbsp cooking wine (mirin or similar)
- 1 Tbsp sugar
- 2 Tbsp corn syrup or rice syrup
- 1 Tbsp plum extract
- Pinch of black pepper
- 2 Tbsp minced garlic
- Small amount of minced ginger (optional)
Cooking Instructions
Step 1
First, let’s prepare the dried pollack. To remove any fishy odor and tenderize the flesh, soak the kodari in rice water for about 15-20 minutes. If you don’t have rice water, plain water will also work.
Step 2
Let’s prepare the supporting ingredients. Cut the Korean radish into large, thick pieces, about 0.7cm thick, similar in size to the kodari. Slice the green onion diagonally into large pieces. Also, thinly slice the green and red chili peppers diagonally for a nice presentation. (For a spicier dish, you can use Cheongyang chili peppers).
Step 3
Now, let’s make the delicious braising sauce that will define the flavor of your Kodari Jjim. In a bowl, combine all the sauce ingredients except for the soy sauce: gochugaru, cooking wine, sugar, corn syrup, plum extract, black pepper, minced garlic, and minced ginger. Mix them thoroughly. The cooking wine helps remove any fishiness and adds umami, while the corn syrup gives a beautiful sheen.
Step 4
Gently rinse the kodari that was soaking in rice water under running water. Lightly pat it dry with paper towels. This helps the sauce to penetrate better and prevents the dish from becoming too watery during cooking.
Step 5
Let’s start cooking! In a deep pot, place the sliced Korean radish at the bottom. The radish will absorb the delicious juices from the kodari as it cooks, becoming even more flavorful. Pour 1 paper cup of water and the soy sauce over the radish. Bring to a boil over medium-high heat with the lid on, and cook for about 5 minutes until the radish becomes translucent. (This step also helps to absorb any remaining fishy smell from the kodari).
Step 6
Once the radish is slightly cooked, arrange the dried pollack nicely on top. Pour the prepared braising sauce evenly over the kodari. Reduce the heat to medium, cover the pot, and let it simmer for about 10-15 minutes, or until the kodari is cooked through. Basting the kodari with the sauce occasionally will help the flavors meld beautifully.
Step 7
When the kodari is almost done, remove the lid and artfully arrange the sliced green onion, green chili pepper, and red chili pepper on top. Cover the pot again and let it simmer for a little longer. This will infuse the aromatic flavors of the vegetables into the kodari, completing the dish. (Before turning off the heat, taste and adjust seasoning if needed. Add more soy sauce if it’s not salty enough, or a bit more sugar or corn syrup if it lacks sweetness).
