Codari Jorim (Braised Dried Pollack) – Baek’s Style Home Cooking Made Easy
Codari Jorim (Braised Dried Pollack) – Baek’s Style Home Cooking Made Easy
Baek’s Home Cooking Recipe: Easy Codari Jorim for Everyone
Codari, a type of dried pollack with a chewy texture, is in season! This recipe by Baek Jong-won makes it incredibly easy to prepare this delicious dish at home. Learn how to create a flavorful and tender Codari Jorim that pairs perfectly with rice. It’s a must-try for a satisfying home-cooked meal.
Main Ingredients- 2 pieces of cleaned Codari (dried pollack)
- 2 medium potatoes
- 2 red chilies
- 3 Korean green chilies (Cheongyang peppers)
- 1/2 onion
- 2 stalks of green onion (scallion)
- 1 Tbsp minced garlic
Cooking Instructions
Step 1
Rinse the Codari thoroughly under running water. Trim off any scales or fins and cut it into bite-sized pieces, about 5-7 cm long. If the pieces are too large or thick, you can cut them in half lengthwise to help the sauce penetrate better.
Step 2
Peel the potatoes and cut them into thick slices, about 1-1.5 cm thick. Slice the red chilies and Korean green chilies diagonally for color and a spicy kick. Cut the onion into thick slices. Chop the green onions into large pieces. Layer the bottom of your pot with the sliced potatoes, onion, and chilies. This prevents the Codari from sticking and burning and helps it cook evenly.
Step 3
Place the prepared Codari pieces on top of the vegetables in the pot. Now, add all the braising sauce ingredients: soy sauce, sugar, fish sauce, red pepper flakes, red pepper paste, corn syrup, and minced garlic. Gently shake or stir the pot to ensure the sauce coats the Codari evenly.
Step 4
Pour in the 3 cups (600ml) of anchovy broth or water. The liquid should just about cover the ingredients. Cover the pot and bring it to a boil over high heat. Once boiling, reduce the heat to medium-low, remove the lid, and let it simmer for about 20-25 minutes, or until the potatoes are tender and the sauce has thickened. Baste the Codari with the sauce occasionally to infuse more flavor. The dish is ready when the sauce is reduced to your liking. You can add more chopped green onions at the end if desired.
