Chef Yoo Hyun-soo’s Secret Kodari Jorim (Braised Dried Pollack)
Chef Yoo Hyun-soo’s Secret Kodari Jorim (Braised Dried Pollack)
A Flavorful and Chewy Kodari Jorim Recipe
Hello! Today, we’re excited to share a special Kodari Jorim recipe that will tantalize your taste buds. Kodari, a type of semi-dried pollack, offers a delightful chewy texture and delicate flavor. This recipe, adapted from the renowned Michelin-starred Chef Yoo Hyun-soo’s ‘Manmulsang’ appearance, allows you to create a restaurant-quality braised dish at home. We’ll reveal the secret ‘All-Purpose Burdock Root Soy Sauce’ that eliminates any fishiness and adds a profound umami depth. The combination of chewy kodari and crisp vegetables makes this dish an irresistible rice companion!
Main Ingredients- 3 dried pollack (kodari)
- 5 Tbsp glutinous rice flour (for coating the kodari)
- 1/4 Korean radish (mu, approx. 250g)
- 1 medium onion
- 3 green chilies
- 3 red chilies
- Scallions (or the white part of leeks) for garnish
- Sesame seeds for garnish
Secret All-Purpose Burdock Root Soy Sauce- 500ml regular soy sauce (jin-ganjang)
- 2 burdock roots (cleaned and used with peel)
Spicy and Sweet Braising Sauce- 1 cup (200ml) All-Purpose Burdock Root Soy Sauce
- 3 cups (600ml) water
- 1 cup (200ml) rice wine (cheongju) or mirin
- 1 cup (200ml) yuzu marmalade
- 2 Tbsp fish sauce (myeolchi aekjeot)
- 2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp corn syrup (or oligodang)
- 500ml regular soy sauce (jin-ganjang)
- 2 burdock roots (cleaned and used with peel)
Spicy and Sweet Braising Sauce- 1 cup (200ml) All-Purpose Burdock Root Soy Sauce
- 3 cups (600ml) water
- 1 cup (200ml) rice wine (cheongju) or mirin
- 1 cup (200ml) yuzu marmalade
- 2 Tbsp fish sauce (myeolchi aekjeot)
- 2 Tbsp minced garlic
- 2 Tbsp gochugaru (Korean chili flakes)
- 2 Tbsp corn syrup (or oligodang)
Cooking Instructions
Step 1
First, rinse the kodari thoroughly under running water. Remove the dark membrane from the belly cavity, as it can cause fishiness, and trim off any sharp fins with scissors.
Step 2
Cut the kodari into bite-sized pieces, about 5-7 cm long. Evenly coat the pieces with glutinous rice flour. The amount of flour isn’t critical; just enough to lightly coat the surface. Let it sit for 3-5 minutes after coating; this helps the flour adhere better and creates a wonderful texture when braised.
Step 3
Let’s make the ‘All-Purpose Burdock Root Soy Sauce,’ the key to this delicious kodari jorim! This sauce eliminates fishiness and adds a deep umami flavor. In a pot, combine 500ml of regular soy sauce with the cleaned burdock roots, sliced thickly with the peel on. Bring to a boil over high heat, then reduce to medium-low and simmer for 1 hour. This process allows the wonderful aroma and essence of the burdock root to infuse the soy sauce. Once cooled, store in an airtight container in the refrigerator. It can be used for a long time, just like regular soy sauce.
Step 4
Pour about 1 cup (200ml) of water into a wide pan or pot, just enough to cover the bottom. The exact amount of water isn’t crucial; it should only partially submerge the kodari. Place the flour-coated kodari pieces in the pan and cover with a lid. Steam over medium heat for 5 minutes. This steaming step tenderizes the kodari and makes the glutinous rice flour coating deliciously chewy.
Step 5
Slice the Korean radish into thick rounds, about 1 cm thick, similar to the thickness of the kodari. Coarsely chop the onion. Cutting them this way ensures they retain some texture during the braising process.
Step 6
Now, let’s prepare the flavorful braising sauce. In a bowl, combine 1 cup (200ml) of the prepared All-Purpose Burdock Root Soy Sauce, 3 cups (600ml) of water, 1 cup (200ml) of rice wine (or mirin), 1 cup (200ml) of yuzu marmalade for a hint of citrus, 2 Tbsp fish sauce, 2 Tbsp minced garlic, 2 Tbsp gochugaru, and 2 Tbsp corn syrup (or oligodang). Mix everything well.
Step 7
Whisk all the ingredients for the sauce until smooth and well combined. The yuzu marmalade will add a delightful fragrant and refreshing note to the sauce.
Step 8
Arrange the sliced radish and coarse onion strips over the steamed kodari pieces in the pan. Placing the vegetables on top allows their natural sweetness to infuse into the kodari as they cook, enhancing the overall flavor. Pour the prepared braising sauce evenly over everything. Cover the pan and simmer over medium heat for 15 minutes. The glutinous rice flour will help thicken the sauce slightly, coating the kodari and vegetables beautifully.
Step 9
Chop the scallions into bite-sized pieces. If you don’t have scallions, the white part of leeks works well. Slice the red and green chilies diagonally, after removing the seeds, for both color and a mild spicy kick.
Step 10
After 15 minutes, remove the lid and continue to simmer for another 5-10 minutes, or until the sauce has reduced to your desired consistency. Adjust the heat as needed to ensure the kodari absorbs the flavors thoroughly. Finally, add the sliced chilies and scallions to the pan and simmer for another minute or two. Your delicious Kodari Jorim is ready!
Step 11
Sprinkle with sesame seeds for a final touch. The vibrant colors of the chilies make this dish visually appealing as well. Serve this delightful Kodari Jorim over a bowl of hot steamed rice. Enjoy!
