Braised Dried Pollack with Radish in Soy Sauce (Codari Mujorim)
Braised Dried Pollack with Radish in Soy Sauce (Codari Mujorim)
Delicious Fish Side Dish: Braised Dried Pollack with Radish in Soy Sauce
A delightful fish side dish, this Mujorim (braised dish) features dried pollack (codari) simmered in a savory soy sauce base with seasonal autumn radish. It’s a perfect match for rice!
Main Ingredients- 1 Dried Pollack (codari), cleaned
- 80g Radish (about 1/4 segment)
- 1 Cheongyang chili pepper (spicy)
- 1 Red chili pepper (for color)
- 1 Tbsp Cooking oil
- A little toasted sesame seeds
- 150ml Water
Braising Sauce Ingredients- 2.5 Tbsp Soy sauce (jin-ganjang)
- 0.5 Tbsp Minced garlic
- 2 tsp Minced ginger
- 2 Tbsp Corn syrup (mulyeot)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Brown sugar
- 1 Tbsp Plum extract (maesilcheong)
- A pinch of Black pepper
- 2.5 Tbsp Soy sauce (jin-ganjang)
- 0.5 Tbsp Minced garlic
- 2 tsp Minced ginger
- 2 Tbsp Corn syrup (mulyeot)
- 2 Tbsp Mirin (rice wine)
- 1 Tbsp Brown sugar
- 1 Tbsp Plum extract (maesilcheong)
- A pinch of Black pepper
Cooking Instructions
Step 1
First, peel the radish and cut it into bite-sized pieces, about 2cm thick. Remove the stems from the Cheongyang and red chili peppers and slice them thinly. If you enjoy a spicier kick, feel free to add an extra Cheongyang chili.
Step 2
Now, let’s prepare the braising sauce that will give this dish its wonderful flavor. In a bowl, combine the soy sauce, minced garlic, minced ginger, corn syrup, mirin, brown sugar, plum extract, and black pepper. Stir well with a spoon until the sugar is completely dissolved. Your savory and sweet braising sauce is ready!
Step 3
Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add the prepared radish and the cleaned dried pollack, and pan-sear them for about 1-2 minutes until lightly browned on the surface. This searing step helps to remove any fishy odor and enhance the flavor. Then, pour in about 150ml of water.
Step 4
Cover the pan with a lid and bring to a boil over high heat for 3 minutes. Boiling at high heat for a short period helps the flavors to penetrate the ingredients evenly.
Step 5
After 3 minutes, remove the lid and reduce the heat to medium-low. Now, let it simmer uncovered for about 10 minutes. Stir occasionally to prevent the pollack from sticking or burning. Continue to simmer until the radish becomes translucent and the sauce has reduced to a thick consistency.
Step 6
Once the braising sauce has reduced by more than half, add the sliced chili peppers (Cheongyang and red chilies) to the pan and simmer together. The spicy and aromatic qualities of the chilies will further enhance the dish’s flavor.
Step 7
Stir a few more times after adding the chilies. When the sauce has almost completely reduced and coats the ingredients well, turn off the heat. Finally, sprinkle with toasted sesame seeds for a beautiful finish. Your delicious braised dried pollack with radish is complete! Serve it hot over rice for a truly satisfying meal.
