Korean Spicy Braised Semi-Dried Pollock
Kodari-jjim is a Korean braise of semi-dried pollock cooked with Korean radish and onion in a gochugaru and soy sauce seasoning. The drying process removes moisture and firms up the flesh, so the pollock absorbs the spicy sauce deeply while maintaining a chewy, dense bite. Radish mellows the chili heat and adds natural sweetness, and a small amount of doenjang in the sauce builds an extra layer of depth. When the liquid reduces to a thick, clinging consistency, it becomes the kind of sauce meant to be mixed directly into rice.
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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.
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