Tender and Flavorful Braised Codfish (Kodari Jorim) – Odor-Free Recipe
Seasonal Delicacy! Kodari Jorim Recipe: How to Make it Deliciously Without a Fishy Smell
This is the perfect time of year to enjoy delicious braised codfish (kodari jorim)! The chewy texture and savory flavor of the codfish will fill your mouth. Capturing that fresh, clean taste by eliminating any fishy odor is key to enjoying kodari. My secret? A splash of homemade lemon vinegar! Adding a bit of vinegar to fish dishes not only tenderizes the flesh but also prevents it from breaking apart, resulting in a perfectly cooked and flavorful meal. Enjoy this delightful dish that’s sure to please everyone!
Main Ingredients- 2 Codfish (Kodari)
- 1 Onion
- 1 Cheongyang chili pepper
- 1 Red chili pepper
- 1/2 Scallion (green onion)
Sauce Ingredients- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 1.5 Cups Broth (dashi or anchovy broth recommended)
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (plum syrup)
Additional Seasonings- 1 Tbsp Jocheong (rice syrup, or corn syrup/oligosaccharide)
- 1 Tbsp Ginger Juice (or 1 tsp minced ginger)
- 2 Tbsp Lemon Vinegar
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Soy Sauce
- 1.5 Cups Broth (dashi or anchovy broth recommended)
- 1.5 Tbsp Minced Garlic
- 1 Tbsp Maesil Cheong (plum syrup)
Additional Seasonings- 1 Tbsp Jocheong (rice syrup, or corn syrup/oligosaccharide)
- 1 Tbsp Ginger Juice (or 1 tsp minced ginger)
- 2 Tbsp Lemon Vinegar
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
Cooking Instructions
Step 1
To remove any fishy odor, wash the codfish thoroughly in salt water or rice water. Trim off the fins, tail, and head, then cut the fish into 3-4 cm pieces. Drain well on a sieve.
Step 2
Slice the onion into thin strips. Cut the Cheongyang and red chili peppers diagonally. Slice the scallion as well. These colorful vegetables will add both visual appeal and depth of flavor to the dish.
Step 3
In a mixing bowl, combine all sauce ingredients except for the sesame oil, along with the broth. Whisk well to create a flavorful sauce. Preparing the sauce in advance will save you time during cooking.
Step 4
Line the bottom of a deep pot with the sliced onions. Arrange the prepared codfish pieces on top, then add the sliced chili peppers and scallions. Pour half of the prepared sauce evenly over the fish. Bring to a boil over high heat.
Step 5
Once the sauce is boiling vigorously, pour in the remaining sauce. Reduce the heat to low and let it simmer until the sauce has thickened and is mostly absorbed by the fish. Patience is key here for the flavors to meld beautifully. Just before turning off the heat, drizzle in the sesame oil for a nutty aroma.
Step 6
Your chewy and delicious braised codfish is ready! With codfish being in season, this dish is a perfect main course. It’s a guaranteed crowd-pleaser for all ages!
Step 7
This braised codfish is so addictive, you’ll find yourself going back for more! If you have bean sprouts, adding them would create a dish similar to Agujjim (braised monkfish). I only used onions this time since the market was far, but next time, I’ll definitely add bean sprouts.
Step 8
Adding just a little vinegar makes all the difference! Especially using my homemade lemon vinegar helped tenderize the fish and completely eliminate any fishy taste, making it even more delicious. Try adding a touch of vinegar to your fish dishes – you’ll be pleasantly surprised!
Step 9
The combination of Cheongyang and red chili peppers creates a wonderfully spicy yet savory flavor profile. It’s perfectly balanced, not overwhelmingly hot, but just right to stimulate your appetite.
