Step 1

First, let’s prepare the ingredients that will make our Kodari Jorim truly delicious. Slice the ginger thinly into rounds. About the size of two garlic cloves is sufficient. If you don’t have fresh ginger, you can substitute it with a pinch of ginger powder. Wash the Korean chili peppers (kkwarigochu) thoroughly. If you can’t find them, feel free to omit them or use a different type of pepper.

Step 2

Gently rinse the dried pollack (kodari) under running water. If any internal organs remain, clean them out thoroughly. Rinsing briefly in lightly salted water can help reduce any fishy odor. Pat the kodari dry and cut it into approximately 4cm (about 1.5-inch) pieces. Cutting them too small might cause them to break apart during cooking.

Step 3

Now, let’s prepare the vegetables. Slice the onion into thick strips, about 2cm (0.75 inches) wide. Remove the stems from the Korean chili peppers and cut them in half. Removing the seeds will result in a cleaner flavor. Slice the ginger thinly into rounds, and cut the green onion diagonally into large pieces.

Step 4

Let’s make a flavorful broth! In a pot, combine 2 cups (400ml) of fresh water, the seafood broth pack, and the sliced ginger. Bring to a boil over medium heat and simmer for about 5 minutes to infuse the flavors. This step will significantly deepen the umami of your Kodari Jorim.

Step 5

Once the broth has developed a good flavor, reduce the heat to low. Remove and discard the contents of the seafood broth pack and the ginger slices. This will give you a clean and refreshing base for your stew.

Step 6

Now for the heart of the dish: the seasoning sauce! In a bowl, combine 4 Tbsp soy sauce, 1 Tbsp sugar, 2 Tbsp oligodang, 1 Tbsp minced garlic, 1/2 Tbsp sesame oil, a pinch of black pepper, and a sprinkle of sesame seeds. Mix everything well. Since this isn’t a cooked sauce, simply ensure all ingredients are thoroughly combined.

Step 7

Add the prepared seasoning sauce to the simmering broth and stir to combine. Once the sauce comes to a boil, add the sliced onion and green onion. Cook for another 2 minutes, allowing the natural sweetness of the vegetables to meld with the sauce. Keep the heat at medium-low.

Step 8

It’s time to add the star ingredients: the dried pollack (kodari) and the fragrant Korean chili peppers! Carefully place them into the pot. Spoon the sauce over the ingredients intermittently as it simmers for about 15 minutes. This basting process is crucial for infusing the flavors. Maintain medium heat and be careful not to let the sauce reduce too much.

Step 9

As the sauce thickens, stir in the remaining 1/2 Tbsp of oligodang for added shine and sweetness. Simmer for just about 1 more minute before turning off the heat. Be mindful of the timing to prevent burning. Adding it right before finishing will give the dish a beautiful glossy finish.

Step 10

Finally, garnish with a sprinkle of sesame seeds and a few strands of shredded chili peppers for a pop of color. Behold the fantastic combination of chewy kodari and fragrant kkwarigochu! Your delicious Kodari Jorim is ready to be enjoyed. Serve it hot with a bowl of steamed rice!

Step 11