Spicy Stewed Dried Pollack (Kodari Jorim) – A Winter Delicacy
Winter’s Perfect Side Dish: Deliciously Spicy Stewed Dried Pollack (Kodari Jorim)
Presenting a wonderfully warming and flavorful side dish that’s especially delicious in winter. This Kodari Jorim features tender dried pollack simmered in a savory and slightly sweet spicy sauce, making it a perfect accompaniment to any meal. Its simple preparation means anyone can easily create this comforting dish.
Main Ingredients- 3 Dried Pollack (Kodari)
- 2 Korean Green Chilies (Cheongyang Pepper)
- 1 Red Chili
- 2 Tbsp Minced Green Onion
Flavorful Sauce- 2 Cups Water
- 5 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 2 Tbsp Mirin (Rice Wine for Cooking)
- 1 Tbsp Cooking Sake (or 1/2 tsp grated ginger)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (for shine and sweetness)
- 2 Tbsp Minced Garlic
- A pinch of Toasted Sesame Seeds (for garnish)
- 2 Cups Water
- 5 Tbsp Soy Sauce
- 2 Tbsp Gochugaru (Korean Red Pepper Flakes)
- 2 Tbsp Mirin (Rice Wine for Cooking)
- 1 Tbsp Cooking Sake (or 1/2 tsp grated ginger)
- 1 Tbsp Sugar
- 1 Tbsp Corn Syrup (for shine and sweetness)
- 2 Tbsp Minced Garlic
- A pinch of Toasted Sesame Seeds (for garnish)
Cooking Instructions
Step 1
First, ensure the dried pollack is fresh. Thoroughly preparing it is key. Use scissors to trim off the fins and tail, then use the back of a knife to scrape off any scales. Cut the pollack into bite-sized pieces (about 5-7 cm) and rinse them clean under running water. Pat them dry.
Step 2
Prepare the chilies, which will add both spice and color. Remove the stems from the green and red chilies, then slice them diagonally about 0.5 cm thick. If you prefer less heat, you can remove the seeds.
Step 3
The secret to delicious Kodari Jorim lies in the sauce! In a bowl, combine 5 Tbsp soy sauce, 2 Tbsp gochugaru, 2 Tbsp mirin, 1 Tbsp cooking sake, 1 Tbsp sugar, 1 Tbsp corn syrup, and 2 Tbsp minced garlic. Add 2 cups of water and mix well until all ingredients are evenly incorporated. Let the sauce rest.
Step 4
Now, arrange the prepared dried pollack pieces snugly in a pot. Pour the prepared sauce evenly over the fish, ensuring it coats all the pieces.
Step 5
Bring the pot to a boil over high heat. Once the sauce begins to bubble vigorously, reduce the heat to medium-low. This simmering process allows the pollack to cook through and absorb the flavors without burning. Cover the pot and let it simmer for about 10-15 minutes.
Step 6
When the pollack is tender and the sauce has reduced to a glaze, it’s time for the final touch. Sprinkle the minced green onion and sliced chilies over the top. Uncover and simmer for another 2-3 minutes. You can slightly increase the heat here to help the sauce coat the ingredients beautifully. Finish with a sprinkle of toasted sesame seeds. Your delicious Kodari Jorim is ready to be enjoyed with a hot bowl of rice!
