Kodari Jorim (Korean Braised Pollack)
Quick answer
- Total time
- 60 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 10
About this dish
Dried only partway in the sea wind on Korea's east coast, kodari pollock keeps some moisture in its flesh.
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Braised, it turns chewy without the dry, fibrous texture of fully dried hwangtae or bugeo. Radish under the fish keeps it off the hot pot bottom while a spicy-sweet sauce of gochujang, gochugaru, soy sauce and sugar cooks into it over about half an hour. It tastes even better after a night in the fridge, and leftover sauce makes a good bibimbap seasoning.
Ingredients
Instructions
- 1
Trim the fins from the pollock with kitchen scissors, cut into 3 to 4 bite-sized portions, rinse briefly under cold running water, and pat each piece dry thoroughly with paper towels.
- 2
Slice the radish into 1 cm thick half-moons to form the pot base, cut the onion into 0.7 cm wide strips, and slice the green onion into 3 cm diagonal pieces for even cooking.
- 3
Layer the radish slices across the pot bottom, arrange the pollock pieces skin side up, then whisk together soy sauce, gochujang, gochugaru, sugar, and garlic in 350 ml of water and pour over evenly.
- 4
Bring to a rolling boil over high heat, skim off any foam with a spoon, then reduce to medium-low and braise for 20 minutes, spooning the sauce over the fish every 2 minutes.
- 5
Scatter the onion strips evenly over the fish and continue braising for 10 more minutes, basting with the sauce every 2 to 3 minutes so the seasoning penetrates deep into the flesh.
- 6
Add the green onion, cook for 2 to 3 more minutes until fragrant and just wilted, then turn off the heat, let the pot cool for a few minutes, and transfer to a storage container.
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