Codary and Radish Braise: A Delicious Rice-Stealing Side Dish
Codary and Radish Braise: A Delicious Rice-Stealing Side Dish
Make Your Mouth Water: Codary and Radish Braise – The Ultimate Rice Companion
This Codary and Radish Braise features tender, flavorful codary that soaks up a savory and umami-rich sauce, making it a true ‘rice-stealing’ side dish. The chewy texture of the codary will have you reaching for another bowl of rice in no time – it’s a meal that truly boosts your appetite!
Ingredients- 2 dried pollock (codary), prepared
- 1/4 Korean radish (mu), about 300g
- 3 Korean green chili peppers (cheongyang gochu)
- 50g onion (about 1/4 medium onion)
- Sesame oil, for finishing
- Black pepper, for finishing
- Toasted sesame seeds, for finishing
Braising Sauce- 3 Tbsp soy sauce
- 0.5 Tbsp doenjang (fermented soybean paste)
- 1 cup water (200ml)
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 2 Tbsp maesilcheong (plum syrup)
- 3 Tbsp soy sauce
- 0.5 Tbsp doenjang (fermented soybean paste)
- 1 cup water (200ml)
- 1 Tbsp tuna extract (or fish sauce)
- 1 Tbsp oligosaccharide (or corn syrup)
- 1 Tbsp minced garlic
- 1 tsp minced ginger
- 2 Tbsp maesilcheong (plum syrup)
Cooking Instructions
Step 1
Let’s start by preparing all the ingredients for this delicious Codary and Radish Braise. Peel and thoroughly wash the Korean radish.
Step 2
Cut the prepared codary into bite-sized pieces, about 5-7cm long. Slice the radish about 0.7-1cm thick; these thicker slices will help it cook down nicely and release their sweet flavor.
Step 3
To remove any fishiness from the codary and tenderize the flesh, soak it in rice water for about 10 minutes. After soaking, rinse the codary under cold water and drain it thoroughly in a sieve. This step ensures the sauce marinates well and results in a cleaner taste.
Step 4
Prepare the Korean green chili peppers by slicing them diagonally. This will add a pleasant spicy kick. Coarsely shred the onion; it will add sweetness and depth to the braise.
Step 5
Now, let’s make the delicious braising sauce. In a bowl, combine the soy sauce, doenjang, water, tuna extract, oligosaccharide, minced garlic, minced ginger, and maesilcheong. Whisk everything together thoroughly until the doenjang is fully dissolved and there are no lumps. A well-mixed sauce is key to even flavor distribution.
Step 6
Arrange the thick slices of radish at the bottom of a pot. This acts as a base to prevent the codary from sticking or burning. Place the codary pieces attractively on top of the radish. Pour the prepared braising sauce evenly over the codary and radish. Cover the pot with a lid and simmer over medium heat for about 10 minutes, allowing the radish to cook and the codary to absorb the flavors.
Step 7
Once the radish is translucent and tender, and the codary has absorbed some of the sauce, add the sliced onion and diagonally cut green chili peppers. Continue to simmer uncovered for about 5 more minutes, allowing the vegetables to soften and release their sweetness and aroma into the sauce. Adjust the heat as needed to achieve a nice, slightly reduced sauce consistency.
Step 8
Turn off the heat. Finish the dish by drizzling in a little sesame oil for a nutty aroma, and sprinkle with black pepper and toasted sesame seeds. Give it a gentle stir, and your Codary and Radish Braise is ready! Serve it hot over steamed rice for a truly satisfying meal.
