Korean Spicy Braised Semi-Dried Pollock
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Kodari-jjim is a Korean braised dish of semi-dried pollock slow-cooked with radish and onion in a gochugaru and soy sauce seasoning.
Read more
The drying stage removes moisture from the pollock, firming the flesh so it absorbs the seasoning deeply while holding its shape throughout cooking. Radish tempers the chili heat and contributes a natural sweetness, and a small addition of doenjang adds a savory depth that rounds out the sauce. As the liquid reduces to a thick, clinging glaze, the pollock takes on an intensely spiced quality that makes it a natural companion to steamed rice. Mixing the reduced sauce into hot rice is a well-known Korean habit, since every drop carries concentrated spice and brine.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Trim the fins from the 900 g semi-dried pollock, rinse it briefly under running water, and drain the surface thoroughly.
- 2Prep
Slice 220 g Korean radish into thick pieces and spread them over the bottom of the pot.
Place the pollock and 120 g onion on top without crowding them so the radish protects the fish from sticking.
- 3Season
Whisk 2.5 tablespoons gochugaru, 1 tablespoon gochujang, 2 tablespoons soy sauce, 1 tablespoon minced garlic, and 450 ml water into a smooth seasoning liquid. Break up any gochujang lumps before pouring it over the fish.
- 4Control
Pour the seasoning around the side of the pot, then bring it to a boil over high heat.
Once it bubbles, skim foam if needed, lower to medium heat, cover, and braise for 15 minutes.
- 5Season
During braising, spoon the sauce over the pollock two or three times so the seasoning penetrates evenly.
Because the flesh is firm but can tear at the edges, avoid frequent turning and check that the radish is tender.
- 6Finish
Add 1 tablespoon oligosaccharide syrup and 40 g green onion, then simmer uncovered for 5-7 minutes.
Turn off the heat when the sauce turns glossy, thickens, and clings to the fish, then serve with rice.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Kodari-jjim features dense, semi-dried pollock braised with radish in a spicy gochugaru sauce.
- Finish cue
- Turn off the heat when the sauce turns glossy, thickens, and clings to the fish, then serve with rice.
- Avoid this
- Because the flesh is firm but can tear at the edges, avoid frequent turning and check that the radish is tender.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 10 ingredients
Category median
45min, 8 ingredients
Based on 183 recipes
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