Braised semi-dried pollock

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Kodari-jorim 코다리조림

Kodari-jorim (코다리조림) is a savory braised dish made with semi-dried pollock fish and radish. They are simmered in a sweet and salty seasoning sauce until it’s reduced and fully absorbed, making them savory and flavorful, and the radish soft and juicy. It’s served as a side dish to rice. It’s a simple and cheap side dish popular among Koreans.

Semi-dried pollock fish is called kodari in Korean. It’s half-dried in the sun and wind and sold in a Korean grocery store in the frozen section, usually in a package of two, but sometimes as pre-cut pieces, at a weight of 1½ pounds, making them perfect for this recipe.

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The key to this recipe is to slice the radish thinly. It should be about ¼ inch thick so it cooks fast and easily imparts the fish with its sweet flavor.

If you are a seafood lover, this is the perfect delicious dish for you to make at a reasonable price!

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Ingredients

Serves 3 or 4

1 package of kodari (2 large semi-dried pollock, about 1½ pounds)
8 ounces daikon (or Korean radish), peeled and cut crosswise into ¼ inch thick disks
5 ounces onion, sliced
1 large green onion (dae-pa) or 3 green onions, sliced diagonally
1 red or green chili pepper, sliced diagonally
1 green onion for garnish

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For seasoning sauce:

3 garlic cloves
3 tablespoons soy sauce
1 tablespoon hot pepper flakes
1 tablespoon rice syrup (or sugar)
Directions:

Make seasoning sauce:

Combine the sauce ingredients in a bowl and mix well. Set aside.
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Prepare the fish:

Remove the fins and gills from the fish, and gently scrape the tiny scales with a blade of kitchen knife and remove.
Remove the black film from inside the fish.
Cut off the tip of the mouth with the teeth and discard. Cut the fish crosswise into 2½ inch long pieces.
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Wash the fish in cold running water and drain well.

Make kodari-jorim:

Place a heavy shallow pan on the stove. Spread the radish and onion on the bottom of the pan. Add the pollock over top of the radish and onion. Put the seasoning sauce over the pollock. Add 1 cup water. Cover and cook for 20 minutes over medium heat.
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Uncover and scoop some broth from the bottom of the pan over top of the fish several times. Add green onion and red (or green) chili pepper.
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Reduce the heat to low and cover. Cook for 10 minutes.
Open and turn up the heat to high. Cook for a couple of minutes, scooping some broth with a spoon and pouring it over the fish and radish until the broth is almost all evaporated.
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Garnish with the sliced green onion and serve right away with rice.
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Source: Maangchi

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