Flavorful and Hearty Braised Cod Recipe
Flavorful and Hearty Braised Cod Recipe
Recreating Famous Restaurant-Style Braised Cod at Home
Hello everyone! Today, we’re diving into the delicious world of Korean cuisine with a recipe for ‘Kodari Jorim’ (Braised Dried Pollack). Did you know that pollack has many different names depending on how it’s processed? Fresh is ‘saengtae’, dried is ‘bookeo’, repeatedly frozen and dried is ‘hwangtae’, semi-dried is ‘kodari’, and frozen is ‘dongtae’. Kodari is known for its chewy texture and unique aroma, making it perfect for braising, frying, or steaming. It’s also a great option for those looking for a healthy meal, as it’s low in fat and calories, and beneficial for liver health. Let’s get started on making this wonderful Kodari Jorim!
Main Ingredients- 2 large dried pollack (kodari)
- 4 slices of radish (about 1cm thick)
- 1 stalk of green onion
- 3 Korean green chilies
- 1/2 onion
- 1 dried anchovy and kelp stock pack
- 400ml water
- 1 handful of rice cake soup slices (tteokguk tteok), soaked
Seasoning Sauce Ingredients- 4 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soy sauce
- 2 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp minced garlic
- A pinch of ginger powder (or 1/2 tsp minced ginger)
- A pinch of black pepper
- 2 Tbsp grapeseed oil
- 2 Tbsp cooking wine (e.g., mirin)
- 1 Tbsp rice wine (e.g., soju or cheongju)
- 3 Tbsp corn syrup (or oligodang)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
- 4 Tbsp fine gochugaru (Korean chili flakes)
- 1 Tbsp gochujang (Korean chili paste)
- 4 Tbsp soy sauce
- 2 Tbsp fish sauce (e.g., anchovy or sand lance)
- 2 Tbsp minced garlic
- A pinch of ginger powder (or 1/2 tsp minced ginger)
- A pinch of black pepper
- 2 Tbsp grapeseed oil
- 2 Tbsp cooking wine (e.g., mirin)
- 1 Tbsp rice wine (e.g., soju or cheongju)
- 3 Tbsp corn syrup (or oligodang)
- 2 Tbsp sesame oil
- 1 Tbsp toasted sesame seeds
Cooking Instructions
Step 1
These are nicely dried cod pieces. For longer storage, it’s best to keep them frozen.
Step 2
Use scissors to trim off the tail and fins of the cod. Then, cut off the head of each fish and divide the body into two pieces.
Step 3
White fish generally has less of a fishy odor, but to ensure a cleaner taste, soak the cod in rice water for about 15 minutes. Afterward, rinse it under cold water and drain thoroughly.
Step 4
Now, let’s make the delicious seasoning sauce for the braised cod. In a bowl, combine 4 Tbsp fine gochugaru, 1 Tbsp gochujang, 4 Tbsp soy sauce, 2 Tbsp fish sauce, 2 Tbsp minced garlic, a pinch of ginger powder, a pinch of black pepper, 2 Tbsp grapeseed oil, 2 Tbsp cooking wine, 1 Tbsp rice wine, and 3 Tbsp corn syrup. Mix everything well. Letting the sauce sit for a while will allow the flavors to meld beautifully.
Step 5
Prepare your vegetables. Slice the radish into half-moon shapes, about 1cm thick. Thickly slice the onion. Cut the green onion and Korean green chilies diagonally into large pieces. If you’re using tteokguk tteok (rice cake soup slices), soak them in cold water beforehand so they become soft and chewy when cooked. You can also use tteokbokki tteok if that’s what you have.
Step 6
In a deep pan or pot, add 400ml (about 2 cups) of water and the anchovy-kelp stock pack. Bring it to a boil and let it simmer for about 10 minutes to create a flavorful broth. Once the broth is ready, remove the stock pack. Add the sliced radish to the broth and bring it back to a boil. Cooking the radish first helps it soften and absorb the delicious flavors.
Step 7
Once the radish is partially cooked, add the sliced onion, followed by the prepared cod pieces. Don’t discard the cod heads; add them to the pot as well to enhance the broth’s flavor. It’s crucial to add the cod only after the broth is boiling vigorously; this prevents the fish from breaking apart. Now, add half of the prepared seasoning sauce and let the cod simmer for about 10 minutes.
Step 8
Gently spoon the simmering sauce over the cod pieces to ensure even flavoring. After simmering for 10 minutes, add the remaining half of the seasoning sauce and stir gently. Add the soaked tteokguk tteok (rice cakes) and continue to cook. The best way to check if the rice cakes are cooked is to try one!
Step 9
Once the rice cakes are tender and cooked through, add the large pieces of green onion and Korean green chilies. Simmer for just another 2 minutes to keep their fresh flavor and vibrant color. Turn off the heat, then drizzle in 2 Tbsp of sesame oil and sprinkle with 1 Tbsp of toasted sesame seeds. Adding the sesame oil off the heat preserves its fragrant aroma. Your delicious Kodari Jorim is now ready to be enjoyed!
