SteamedMedium
Spicy Braised Semi-Dried Pollock
Kodari jjim is a spicy-sweet Korean braise of semi-dried pollock, known for chewy texture and bold seasoning.
Prep 15minCook 30min4 servings
kodari jjimbraised pollockspicy korean fishsemi dried pollock recipekorean braised fishkorean seafood dish
Instructions
- 1
Trim fins from codari and rinse lightly.
- 2
Layer radish on the bottom, then add codari and onion.
- 3
Mix gochugaru, gochujang, soy sauce, garlic, and water; pour in and boil.
- 4
Reduce to medium, cover, and braise for 15 minutes.
- 5
Add syrup and green onion, then reduce for 5-7 minutes.
- 6
Finish when the sauce is glossy and coats the fish well.
Tips
Soaking codari for 10 minutes first gives a softer texture.
Radish on the bottom prevents sticking and enriches the sauce.
Nutrition (per serving)
Calories
320
kcal
Protein
38
g
Carbs
13
g
Fat
11
g
Adjust Servings
2servings
→
servings
More Recipes
SteamedEasy
Aehobak Saeujeot Jjim (Steamed Zucchini with Salted Shrimp)
Make 2 servings of zucchini jjim with auto-scaled ingredient ratios for easy results.
Prep 12minCook 15min2 servings
SteamedHard
Spicy Braised Monkfish
Agu jjim is a spicy Korean braised monkfish dish with crunchy bean sprouts and bold chili-garlic seasoning.
Prep 20minCook 25min4 servings
SteamedMedium
Spicy Fish Roe Braise
Al-jjim is a Korean spicy braise of fish roe and milt, rich, creamy, and packed with savory heat.
Prep 20minCook 25min4 servings