Spicy Braised Dried Pollack (Kodari Jorim)
Delicious Korean Braised Dried Pollack
This recipe for Kodari Jorim (braised dried pollack) features a unique approach: we create a separate broth, pre-boil the radish until tender and infused with flavor, and pan-fry the pollack to achieve a firm, delightful texture. The resulting dish is packed with a savory and spicy sauce that perfectly complements the fish and radish. Enjoy this comforting and flavorful Korean classic!
Main Ingredients
- 4 portions of prepared dried pollack (Kodari)
- 6-7 pieces of radish (approx. 1.5 cm thick)
- 4 pieces of dried kelp (dashima, approx. 5cm square)
- 1L water
- 2 Tbsp soy sauce (for boiling radish)
- 2 Tbsp red chili flakes (gochugaru, for boiling radish)
- 1/2 onion
- 1 chili pepper (preferably Korean green chili)
Spicy Braising Sauce
- 1 Tbsp minced garlic
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp mirin (rice wine)
- 4 Tbsp corn syrup (or rice syrup)
- 0.5 Tbsp ginger powder (or 0.5 tsp minced fresh ginger)
- 1 Tbsp sesame oil
- 2 Tbsp dark soy sauce (jin ganjang)
- 6 Tbsp red chili flakes (gochugaru)
- Pinch of black pepper
- 1 Tbsp minced garlic
- 2 Tbsp plum extract (maesilcheong)
- 2 Tbsp mirin (rice wine)
- 4 Tbsp corn syrup (or rice syrup)
- 0.5 Tbsp ginger powder (or 0.5 tsp minced fresh ginger)
- 1 Tbsp sesame oil
- 2 Tbsp dark soy sauce (jin ganjang)
- 6 Tbsp red chili flakes (gochugaru)
- Pinch of black pepper
Cooking Instructions
Step 1
First, prepare the radish by cutting it into 7 thick pieces, about 1.5 to 2 cm thick. Also, prepare 4 pieces of dried kelp (dashima), each about 5cm square.
Step 2
In a pot, add 1 liter of fresh water and bring it to a rolling boil over high heat. Once boiling, add the prepared radish and kelp. Let it simmer for 5 minutes. This step extracts the umami from the kelp, enriching the broth.
Step 3
(See step 1 above)
Step 4
After boiling for 5 minutes, remove the kelp from the pot and set it aside. Be careful not to boil the kelp for too long, as it can release a bitter taste.
Step 5
Now, it’s time to infuse the radish with flavor. To the boiling kelp broth, add 2 tablespoons of soy sauce and 2 tablespoons of red chili flakes. Then, add the cut radish pieces. Reduce the heat to medium, cover the pot, and simmer for about 30 minutes until the radish is tender. Pre-boiling the radish this way allows it to absorb the sauce beautifully, making it incredibly delicious in the final dish!
Step 6
Once the radish is tender, pour out most of the liquid from the pot, reserving about 400ml. This reserved broth will be used later when braising the pollack. Turn off the heat for now.
Step 7
Place the cleaned and prepared dried pollack on a rack or colander to drain any excess water thoroughly. Draining the pollack well prevents oil splatter when pan-frying and helps the fish develop a firmer, chewier texture.
Step 8
Heat 5 tablespoons of cooking oil in a medium-sized pan over medium heat. Add the drained pollack and pan-fry it on both sides until golden brown and slightly crisp, almost like deep-frying. While frying, sprinkle about half a tablespoon of coarse sea salt over the pollack. This helps firm up the fish and adds seasoning.
Step 9
In a bowl, combine 1 tablespoon of minced garlic, 2 tablespoons of mirin, 4 tablespoons of corn syrup, 2 tablespoons of plum extract, 6 tablespoons of red chili flakes, 2 tablespoons of dark soy sauce, 1 tablespoon of sesame oil, and a pinch of black pepper. Add 0.5 tablespoon of ginger powder. Whisk everything together until well combined. Ensure all ingredients are thoroughly mixed.
Step 10
In the same pan where you pan-fried the pollack, add the pre-boiled radish and the reserved 400ml of radish broth. Arrange the pan-fried pollack on top of the radish. Generously spoon the prepared spicy braising sauce over the pollack. Add the half-sliced onion and the diagonally sliced chili pepper to the pan now for added flavor and aroma.
Step 11
Turn the heat up to high and bring the mixture to a boil. Then, reduce the heat slightly and let it simmer, allowing the sauce to thicken and the pollack to absorb the flavors. Gently shake the pan occasionally or spoon the sauce over the pollack to ensure even coating. Once everything is cooked and the sauce has reached a desirable consistency, turn off the heat. Serve hot with rice.
Step 12
Your delicious Kodari Jorim, rich in spicy and savory flavors, is ready! It’s perfect served over a bowl of warm rice.
