Delicious Braised Cod (Kodari Jorim) Recipe
Delicious Braised Cod (Kodari Jorim) Recipe
My Signature Kodari Jorim: Savory and Tender, a True Comfort Food
For a satisfying dinner, I highly recommend Kodari Jorim. Unlike many other fish dishes, Kodari (dried pollack) has a mild, non-fishy flavor that makes it incredibly enjoyable. This dish is so delicious, I could easily finish a whole bowl of rice with just the braised radish alone! The sweetness of the autumn radish adds a wonderful depth to the savory cod. Let’s make this comforting and flavorful meal together.
Main Ingredients- 2 Dried Pollack (Kodari)
- 300g Radish (Moo), cut into thick cubes
- 1/2 Large Green Onion (Scallion)
- 1 Red Chili Pepper
- 1/2 Green Chili Pepper
Cooking Instructions
Step 1
First, peel the radish and cut it into thick, bite-sized cubes, about 1.5cm thick. Slice the red and green chili peppers diagonally and remove the seeds. Cut the green onion in half lengthwise and then into large pieces.
Step 2
In a large bowl or basin, combine all the braising sauce ingredients: gochujang, gochugaru, soy sauce, maesil extract, sugar, and minced garlic. Add 1 cup of water and mix well until smooth and lump-free.
Step 3
Add the cleaned Kodari to the braising sauce. Toss gently with the cubed radish to coat everything evenly. Let it marinate for about 10 minutes to allow the flavors to meld. If the sauce seems too thick, you can add a little more water.
Step 4
Now, let’s start the braising process. Place the marinated radish at the bottom of a pot or deep pan. Arrange the marinated Kodari on top of the radish. Bring to a boil over high heat. Once the sauce starts boiling, reduce the heat to medium and cover the pot. Let it simmer gently until the radish is tender and the flavors have melded, about 15-20 minutes. Spoon some of the braising liquid over the fish and radish occasionally. When the sauce has reduced and the ingredients are well-infused with flavor, add the sliced green onions and chili peppers, and simmer for another 2-3 minutes to finish.
