Spicy & Sweet Braised Codfish and Dried Pollack (Kodari & Nogari Jorim)
Spicy & Sweet Braised Codfish and Dried Pollack (Kodari & Nogari Jorim)
Transforming Leftover Codfish and Dried Pollack into a Delicious Dish!
As the year winds down, it’s the perfect time for a ‘fridge clean-out’ (naeng-pa) recipe using codfish and dried pollack I had stored away. This dish turned out surprisingly delicious, with a rich flavor and chewy texture that makes it perfect as a simple accompaniment to drinks or an impressive dish for entertaining guests. Clear out those older ingredients and fill your fridge with fresh goodness, starting with this tasty meal. Enjoy!
Main Ingredients- 4 Codfish (prepared)
- 10 Dried Pollack (prepared)
- 1/2 large Onion (sliced)
- 1 stalk Green Onion (sliced diagonally)
- 2 Red Chili Peppers (sliced diagonally)
- 2 Green Chili Peppers (sliced diagonally)
- 8 Shiitake Mushrooms (sliced)
- 100ml Anchovy-Kelp Broth
- 3 Tbsp Olive Oil
- 2 Tbsp Sesame Oil
- A little Sesame Seeds
- 4 Tbsp Water
- 1 Tbsp Potato Starch
Seasoning- 3 Tbsp Soy Sauce for seasoned dishes (Mat Ganjang)
- 3 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Minced Garlic
- 1 Tbsp Muscovado Sugar (or granulated sugar)
- 1 Tbsp Rice Syrup (Oligodang, etc.)
- Pinch of Black Pepper
- 1 tsp Ginger Powder (or a little grated ginger)
- 1 Tbsp Oyster Sauce
- 3 Tbsp Soy Sauce for seasoned dishes (Mat Ganjang)
- 3 Tbsp Cooking Wine (Mirin, etc.)
- 1 Tbsp Minced Garlic
- 1 Tbsp Muscovado Sugar (or granulated sugar)
- 1 Tbsp Rice Syrup (Oligodang, etc.)
- Pinch of Black Pepper
- 1 tsp Ginger Powder (or a little grated ginger)
- 1 Tbsp Oyster Sauce
Cooking Instructions
Step 1
Pat the prepared codfish and dried pollack dry with paper towels. Heat olive oil (3 Tbsp) and sesame oil (2 Tbsp) in a pan over medium-low heat. Sear the fish pieces until golden brown on both sides. This step helps to reduce any fishy odor and enhance its savory flavor.
Step 2
They are beautifully browned! Doesn’t it look appetizing?
Step 3
In a bowl, combine all the seasoning ingredients except the oyster sauce: soy sauce for seasoned dishes (3 Tbsp), cooking wine (3 Tbsp), minced garlic (1 Tbsp), muscovado sugar (1 Tbsp), rice syrup (1 Tbsp), black pepper, and ginger powder (1 tsp). Mix them well to create a flavorful sauce. If you don’t have ginger powder, a tiny amount of fresh grated ginger can be used.
Step 4
Prepare the vegetables: slice the onion, cut the green onions and chili peppers diagonally, and slice the shiitake mushrooms. Ensure all vegetables are washed and prepped according to the recipe.
Step 5
Place the seared codfish and dried pollack in a pot or deep pan. Pour the prepared sauce over them. Add the anchovy-kelp broth (100ml) and bring to a boil over high heat. Once boiling, reduce the heat to medium and let it simmer, allowing the sauce to be absorbed by the fish.
Step 6
Add the sliced onions and shiitake mushrooms to the pot and sauté them with the sauce for a short while. Once the vegetables start to soften and release their moisture, add the oyster sauce (1 Tbsp) and rice syrup (1 Tbsp). Stir well over medium heat to combine everything.
Step 7
In a small bowl, mix potato starch (1 Tbsp) with water (4 Tbsp) until smooth, creating a starch slurry. Gradually add this slurry to the simmering dish while stirring. This will thicken the sauce, making it richer and more delicious. Adjust the consistency as needed.
Step 8
Finally, add the diagonally sliced green onions and red and green chili peppers. Stir-fry briefly over high heat to add a vibrant color and a slight crispness. Avoid overcooking to maintain their texture.
Step 9
Just before turning off the heat, sprinkle with sesame seeds for an added nutty aroma.
Step 10
Transfer the finished codfish and dried pollack jorim to a wide serving bowl or plate. Presenting it nicely completes this wonderful dish. Serve hot with a side of steamed rice!
