Delicious and Chewy Kodari Jorim (Braised Dried Pollack)
Delicious and Chewy Kodari Jorim (Braised Dried Pollack)
How to Make Kodari Jorim, Kodari Jjim Style, Kodari Sauce Recipe, Easy Kodari Fish Dish
Kodari, a type of dried pollack, is dried in the cold winter wind. Unlike fully dried ‘Bugeo,’ Kodari retains a delightful moistness and tender texture, making it incredibly appealing. With its low fat content and satisfying chewy bite, why not try making this savory Kodari Jorim with a soy sauce-based marinade? This recipe ensures a delicious, non-fishy flavor.
Main Ingredients- 1kg Kodari (prepared dried pollack)
- 2 medium Potatoes
- 1 small Onion
- 1 large Scallion (Green Onion)
- 500ml Water
- Olive Oil, for searing
Savory Marinade- 9 Tbsp Soy Sauce
- 3 Tbsp Fish Sauce (or Tuna Extract)
- 2 Tbsp Oligodang (or Corn Syrup)
- 1 Tbsp Minced Garlic
- A pinch of Ginger Powder and Black Pepper
- 9 Tbsp Soy Sauce
- 3 Tbsp Fish Sauce (or Tuna Extract)
- 2 Tbsp Oligodang (or Corn Syrup)
- 1 Tbsp Minced Garlic
- A pinch of Ginger Powder and Black Pepper
Cooking Instructions
Step 1
To defrost frozen Kodari, place it in the refrigerator overnight or submerge the sealed package in cold water for about 1 hour until thawed. I found the cold water method to be quite effective and quick.
Step 2
To ensure a clean taste and prevent any fishy odors, it’s important to trim off the sharp fins. You’ll find these near the belly of the Kodari. Use kitchen scissors to carefully snip them away.
Step 3
Once thawed, gently open the belly cavity of the Kodari with your fingers. Use the back of a spoon to scrape out and remove any remaining internal organs or dark residue. This step is crucial for a clean flavor.
Step 4
Inside the fish, you might see a thin black membrane attached to the flesh – this is also part of the internal lining. Gently peel this away with your fingers. Removing the internal organs and this membrane significantly reduces any fishy smell. After cleaning, rinse the Kodari lightly under cold water and pat it dry.
Step 5
Peel the potatoes and cut them into large, bite-sized cubes. Chop the onion into similarly large pieces. Cut the scallion diagonally into large sections. Using larger pieces for the vegetables prevents them from becoming mushy during cooking.
Step 6
Now, let’s prepare the flavorful marinade that will make this dish shine! In a bowl, combine 9 tablespoons of soy sauce, 3 tablespoons of fish sauce (or tuna extract), 2 tablespoons of oligodang (for sweetness and gloss), and 1 tablespoon of minced garlic. Add a pinch of ginger powder and a few twists of black pepper to taste. Stir well until the sweetener is fully dissolved. If you prefer, you can use 2 tablespoons of sugar instead of oligodang, but the oligodang provides a nice sheen.
Step 7
Heat a generous amount of olive oil in a wide, deep pan or pot over medium-high heat. Sear the prepared Kodari pieces on both sides until they are lightly golden brown. Searing the fish helps maintain its shape, adds a pleasant texture, and further minimizes any fishy odors.
Step 8
Once the Kodari pieces are nicely seared, remove them from the pan and set them aside on a plate. In the same pan, add the cubed potatoes. Pour some of the prepared marinade over the potatoes and let them absorb some flavor while the fish rests.
Step 9
Arrange the seared Kodari pieces on top of the potatoes in the pan. Spoon the remaining marinade evenly over the Kodari, ensuring it coats the fish and potatoes well.
Step 10
Pour in 500ml of water. Bring the mixture to a boil over high heat with the lid off. Water quantity is key in braising: too much water dilutes the flavor and extends cooking time, while too little can cause scorching. Add just enough water to partially submerge the ingredients. Once boiling, let it simmer uncovered for about 5 minutes. Skim off any foam that rises to the surface. During this time, periodically spoon the simmering sauce over the Kodari to infuse it with flavor.
Step 11
After 5 minutes, cover the pan with a lid, reduce the heat to medium-low, and let it braise for another 10 minutes. To prevent sticking, gently shake the pan occasionally or carefully scrape the bottom with a spatula.
Step 12
After 10 minutes, add the chopped onion and scallions to the pan. Continue to cook for about 5 more minutes, or until the onions are tender and translucent. Your delicious Kodari Jorim is ready! The chewy fish, tender potatoes, and sweet onions create a wonderful harmony of flavors. It’s perfect served over a bowl of hot steamed rice.
