Korean Semi-Dried Pollock Radish Stew
Quick answer
Kodari mu jjigae stews 700g of semi-dried pollock with Korean radish in rice-rinse water, a traditional technique that adds a subtle starchy richness to the broth.
What makes this special
- Kodari mu jjigae highlights chewy semi-dried pollock and sweet radish in a starchy rice-rinse broth that effectively absorbs the spicy, double-chili seasoning.
- Semi-dried pollock has a uniquely dense chew that holds the spicy seasoning
- Rice-rinsing water reduces fishiness and adds subtle savoriness
Key ingredients
Core cooking flow
- 1 Clean the fins of 700g semi-dried pollock with scissors, cut into 5-6cm piec...
- 2 Lay 300g of radish sliced into 1cm thick squares on the pot bottom, add 1.1L...
- 3 Stir 1 tbsp gochujang, 1.5 tbsp gochugaru, and 1 tbsp minced garlic into the...
Kodari mu jjigae stews 700g of semi-dried pollock with Korean radish in rice-rinse water, a traditional technique that adds a subtle starchy richness to the broth. The pollock's firm, chewy flesh holds up well during simmering and absorbs the gochujang and gochugaru seasoning deeply. Radish balances the heat with its natural sweetness as it softens in the spicy liquid. Cheongyang chilies add a final kick, making this a warming stew that pairs exceptionally with a bowl of hot rice. The semi-drying process gives kodari a distinctly denser, chewier bite that separates it noticeably from fresh pollock.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Clean the fins of 700g semi-dried pollock with scissors, cut into 5-6cm pieces (2-3 segments per fish), and rinse in cold water to remove debris.
- 2Heat
Lay 300g of radish sliced into 1cm thick squares on the pot bottom, add 1.1L of rice-rinse water, and boil for 8 minutes until the radish becomes translucent.
- 3Prep
Stir 1 tbsp gochujang, 1.5 tbsp gochugaru, and 1 tbsp minced garlic into the broth, then add 150g of sliced onion to develop a savory flavor profile.
- 4Control
Add pollock and simmer for 12 minutes over medium heat, basting the fish 2-3 times with broth so the spicy seasoning penetrates the chewy flesh evenly.
- 5Control
Add 2 sliced Cheongyang chilies and boil for 5 more minutes until the spicy aroma rises and the liquid reduces slightly into a flavorful, thick broth.
- 6Finish
Add 50g of diagonally sliced green onion, simmer for 1 minute to release its scent, then turn off the heat and serve while the fish is still chewy.
After the steps
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Continue with shared ingredients, meal pairings, or a similar method.
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