📝 About This Recipe
A beloved Korean classic, Kodari-jorim features semi-dried pollack that boasts a uniquely chewy yet tender texture, absorbing a bold, savory-sweet glaze. This dish is a masterclass in balance, combining the deep umami of soy sauce with the fiery kick of gochugaru and the earthy sweetness of braised Korean radish. It is a nostalgic 'rice thief' (bap-doduk) that transforms humble dried fish into a sophisticated centerpiece bursting with coastal flavors.
🥗 Ingredients
Main Ingredients
- 2-3 large pieces Semi-dried Pollack (Kodari) (cleaned, fins removed, and cut into 3-inch chunks)
- 1/3 medium Korean Radish (Mu) (peeled and sliced into 1/2-inch thick rounds or halves)
- 1 medium Onion (thickly sliced)
- 3 stalks Green Onions (cut into 2-inch lengths)
- 2 pieces Green and Red Chili Peppers (diagonal sliced)
The Braising Liquid
- 2 cups Anchovy Kelp Broth (can substitute with water if unavailable)
- 6 tablespoons Soy Sauce (Jin-ganjang preferred)
- 4 tablespoons Korean Red Chili Flakes (Gochugaru) (adjust for heat preference)
- 2 tablespoons Rice Wine (Mirin) (to remove fishy scent)
- 2 tablespoons Minced Garlic (freshly minced for best aroma)
- 1/2 teaspoon Ginger (finely grated)
- 1 tablespoon Sugar
- 2 tablespoons Rice Syrup (Mulyeot) (adds a beautiful glossy finish)
- 1/4 teaspoon Black Pepper (freshly cracked)
Finishing Touches
- 1 tablespoon Toasted Sesame Oil (added at the very end)
- 1 teaspoon Toasted Sesame Seeds (for garnish)
👨🍳 Instructions
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1
Prepare the pollack by trimming off the fins, tail, and gills with kitchen shears. Rinse the fish quickly under cold water and pat dry. Cut each fish into 3 or 4 manageable chunks.
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2
In a medium bowl, whisk together the soy sauce, gochugaru, rice wine, minced garlic, ginger, sugar, rice syrup, and black pepper to create the seasoning paste.
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3
Place the sliced Korean radish in a single layer at the bottom of a wide, heavy-bottomed pot or braising pan.
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4
Pour the anchovy kelp broth over the radish. Cover and bring to a boil over medium-high heat. Let it simmer for about 5-7 minutes until the radish is slightly translucent.
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5
Arrange the pollack pieces evenly on top of the par-boiled radish. Do not stir, as we want the radish to remain at the bottom to prevent the fish from sticking.
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6
Spread the seasoning paste over the top of the fish pieces using a spoon.
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7
Add the sliced onions and the white parts of the green onions into the pot.
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8
Reduce the heat to medium. Cover the pot and simmer for 15-20 minutes. Occasionally spoon the braising liquid from the bottom over the fish to ensure every piece is well-coated and colored.
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9
Once the liquid has reduced by about half and the fish looks opaque and firm, add the sliced chili peppers and the remaining green onion tops.
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10
Continue to simmer uncovered for another 5 minutes, allowing the sauce to thicken into a glossy glaze.
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11
Check the radish with a fork; it should be buttery soft and have absorbed the dark red sauce. Taste the sauce and adjust with a pinch of salt if necessary.
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12
Turn off the heat. Drizzle the toasted sesame oil over the dish and gently toss or baste one last time.
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13
Transfer the radish and fish carefully to a serving platter. Sprinkle with toasted sesame seeds for a professional finish.
💡 Chef's Tips
If the pollack is very dry, soak it in cold water for 10 minutes before cooking to soften the fibers. Always use a wide pot rather than a deep one to ensure the fish pieces don't get crushed and the sauce reduces evenly. Don't skip the radish; it releases natural sweetness and moisture that is essential for the sauce's flavor profile. For a deeper flavor, let the dish sit for 10 minutes after cooking before serving; the flavors intensify as it cools slightly. If you prefer it extra spicy, add a tablespoon of Gochujang (Korean chili paste), but reduce the soy sauce slightly to balance the salt.
🍽️ Serving Suggestions
Serve with a bowl of hot, fluffy white short-grain rice to soak up the spicy glaze. Pair with a mild soup like Kongnamul-guk (Bean Sprout Soup) to balance the heat. Accompany with light vegetable side dishes (Banchan) such as seasoned spinach or pickled perilla leaves. A chilled glass of Korean Barley Tea (Bori-cha) is the perfect refreshing beverage for this savory meal. Enjoy alongside some crispy roasted seaweed (Gim) for an extra layer of salty crunch.