Spicy and Savory Braised Black Cod (Kodari Jorim)
Spicy and Savory Braised Black Cod (Kodari Jorim)
#KodariJorim #SpicyBraisedFish #RiceStealerSideDish #KoreanHomeCooking #FlavorfulAndSpicy #EasyRecipe
Indulge in this delicious Braised Black Cod (Kodari Jorim), made with semi-dried, chewy black cod for a perfectly spicy, savory, and slightly sweet flavor. This dish is a true ‘rice stealer,’ guaranteed to make you devour an extra bowl of rice! With simple ingredients and straightforward steps, you can create a restaurant-quality meal at home. Start by laying down slices of radish at the bottom of your pot, then top with the prepared black cod. Pour over a flavorful sauce made with assorted seasonings and vegetables, and let it simmer until tender and infused with flavor. This recipe is a beloved classic, even featured on popular Korean cooking shows!
Main Ingredients- 2 semi-dried black cod (Kodari), cleaned and cut
- 1 cup Cheongju (rice wine) for deodorizing
- 1/4 Korean radish (Muu)
Sauce Ingredients- 1 onion
- 1 red chili pepper
- 2 Korean green chili peppers (Cheongyang peppers)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1/3 stalk green onion
- 1 tsp black pepper
- 2 Tbsp natural seasoning (optional, or use anchovy-kelp broth)
- 1/2 cup Jin Ganjang (soy sauce)
- 2 Tbsp Mirin (or Cheongju)
- 2 Tbsp plum extract (Maesil-cheong)
- 2 cups water
- 1 onion
- 1 red chili pepper
- 2 Korean green chili peppers (Cheongyang peppers)
- 5 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp minced garlic
- 1 tsp minced ginger
- 1/3 stalk green onion
- 1 tsp black pepper
- 2 Tbsp natural seasoning (optional, or use anchovy-kelp broth)
- 1/2 cup Jin Ganjang (soy sauce)
- 2 Tbsp Mirin (or Cheongju)
- 2 Tbsp plum extract (Maesil-cheong)
- 2 cups water
Cooking Instructions
Step 1
First, rinse the black cod thoroughly under running water. Using kitchen scissors, carefully trim off the fins along the body and the tail. These parts can sometimes contribute to a fishy odor, so be sure to remove them completely. (However, black cod is generally known for having a mild flavor that is well-suited for braising or steaming.)
Step 2
Trim the dorsal fins, the ventral fins, and the tail fins meticulously.
Step 3
You can also cut off the very tip of the tail if desired. Removing these parts helps ensure a cleaner, more pleasant taste in your braised dish.
Step 4
Once the black cod is neatly cleaned, cut it into 3 or 4 pieces. If you prefer larger chunks, go for 3 pieces; for smaller, more manageable pieces, cut into 4. Adjust the size based on the overall size of the cod.
Step 5
Here are the black cod pieces cut into a size suitable for eating. If the cod is large, cutting it into 3 pieces is recommended. If it’s smaller, 4 pieces would be ideal. This ensures the sauce penetrates evenly during cooking, resulting in a more flavorful dish.
Step 6
To help eliminate any potential fishy smell, soak the cut black cod pieces in 1 cup of Cheongju (rice wine) for a short while. If you don’t have Cheongju, you can skip this step.
Step 7
While the cod is soaking, prepare the other ingredients. Slice the Korean radish (muu) into approximately 0.7mm thick rounds, then cut these rounds in half to create semi-circular shapes.
Step 8
Arrange the sliced radish at the bottom of a heavy-bottomed pot, ensuring the pieces don’t overlap too much. Laying down radish not only prevents the fish from sticking and burning but also allows the radish to absorb the delicious braising liquid, making it incredibly tasty.
Step 9
Now, let’s make the flavorful sauce! Wash the red chili, green chilies, and green onion, then slice them diagonally. Try to cut the vegetables into slightly larger pieces so they retain their shape and texture after braising.
Step 10
Thinly slice one onion into thick strips. The natural sweetness of the onion will add a wonderful depth of flavor to the braise.
Step 11
In a bowl, combine the sliced red chili, green chilies, green onion, and onion. Add the minced garlic, minced ginger, and natural seasoning. (If you don’t have natural seasoning, feel free to omit it. In that case, using an anchovy-kelp broth instead of plain water will significantly enhance the umami flavor of the dish.)
Step 12
Add a generous amount of Gochugaru (Korean chili flakes) for that signature spicy kick. Adjust the quantity to your preference for heat.
Step 13
Next, add the Jin Ganjang (soy sauce), Mirin (or Cheongju), plum extract, and 2 cups of water. Stir everything together well to create a smooth, blended sauce.
Step 14
Place the black cod pieces, which have been soaking in Cheongju, on top of the layer of radish in the pot.
Step 15
Pour the prepared sauce evenly over the black cod. Cover the pot with a lid and bring it to a rolling boil over high heat. After about 10 minutes of boiling, reduce the heat to low and let it simmer gently. This slow simmering process allows the flavors to meld and the cod and radish to become tender and infused with the sauce.
Step 16
Finally, garnish the dish with chopped green onions and a sprinkle of toasted sesame seeds. Your delicious, spicy, and savory Braised Black Cod (Kodari Jorim) is now ready! Serve hot with steamed rice for a truly satisfying meal that you won’t be able to resist.
