Korean Semi-Dried Pollock Radish Stew

Name: Korean Semi-Dried Pollock Radish Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: semi-dried pollock 700 g; Korean radish 300 g; onion 150 g; Cheongyang chili 2 ea; green onion 50 g; gochujang 1 tbsp; gochugaru 1.5 tbsp; minced garlic 1 tbsp; rice-rinse water 1.1 L

Quick answer

Total time: 45 min
Level: Easy
Servings: 4 servings
Ingredients: 9

About this dish

Kodari, pollock dried only partway, has a dense, chewy flesh that keeps its grain through a long simmer.

It can still break if flipped, so it sits on the bed of radish and gets the broth spooned over it two or three times instead. Rice-rinse water forms the broth and tones down any fishy smell.

Ingredients

servings

IngredientAmount

rice-rinse water1.1 L

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Instructions

6 steps

1

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.
2

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.
3

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.
4

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.
5

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.
6

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.