Spicy & Sweet Braised Dried Pollack with Korean Green Peppers (Ggwarigochu Kodari Jjim)
A Delectable Dried Pollack Dish with Green Peppers – Absolutely Delicious!
I absolutely adore dried pollack (kodari), so this is a dish I make very often. I find it’s wonderful that you can enjoy the steamed radish alongside the pollack. It’s a truly satisfying and flavorful meal.
Main Ingredients- 3 dried pollack (kodari)
- 1/4 radish
- 1 stalk green onion
- 2 Korean green chili peppers
- 200g Korean green peppers (ggwarigochu)
- 1/2 onion
Cooking Instructions
Step 1
1. Cut the dried pollack into bite-sized pieces. Rinse them thoroughly under running water, removing any fins and small bones. Pat them completely dry with paper towels. This step is crucial for reducing any fishy smell and ensuring the pollack absorbs the flavors well.
Step 2
2. Remove the stems from the Korean green peppers (ggwarigochu) and wash them under running water. You can leave them whole or cut them in half lengthwise.
Step 3
3. Slice the green onion diagonally. Slice the Korean green chili peppers diagonally as well. If you prefer more heat, feel free to increase the amount of chili peppers.
Step 4
4. In a bowl, combine the gochujang, gochugaru, soy sauce, minced ginger, minced garlic, cooking wine, fish sauce, sugar, sesame oil, corn syrup, and water. Stir well until all ingredients are thoroughly mixed to create the seasoning sauce. Adding water helps prevent the sauce from becoming too thick and allows it to permeate the ingredients beautifully.
Step 5
5. Place the sliced radish at the bottom of the pot. The radish will absorb the delicious sauce from the pollack as it cooks, becoming tender and adding a wonderful depth of flavor.
Step 6
6. Next, arrange the prepared Korean green peppers evenly over the radish.
Step 7
7. Now, place the seasoned dried pollack pieces neatly on top of the green peppers. Finally, arrange the sliced green onion and Korean green chili peppers decoratively over the pollack.
Step 8
8. Evenly ladle the prepared seasoning sauce over all the ingredients in the pot. Cover with a lid and simmer on medium-low heat for about 15 minutes. Crucially, do not stir the pot during this time! This allows the radish to soften and absorb the rich flavors, and it prevents the pollack from breaking apart. After 15 minutes, remove the lid and continue to simmer for a few more minutes until the sauce has slightly reduced and thickened. Enjoy!
