Flavorful Braised Dried Pollack with Radish (Kodari Moo Jorim) – Winter Delicacy Recipe
Flavorful Braised Dried Pollack with Radish (Kodari Moo Jorim) – Winter Delicacy Recipe
A Delicious Korean Braised Dish Featuring Dried Pollack and Winter Radish
As the cold weather sets in, it’s the perfect time for dried pollack (kodari), a beloved seasonal ingredient. This recipe combines the chewy texture of kodari with the natural sweetness of winter radish (moo), creating a deeply flavorful and satisfying braised dish. It’s an absolute must-have side dish that will have you reaching for more rice! Let’s dive into this detailed recipe that’s perfect for any occasion, from special meals to everyday dining.
Main Ingredients- 1 Dried Pollack (Kodari)
- 4 pieces of Daikon Radish (Moo), about 300g
- 1 medium Onion
- 2 Korean Green Chilies (Cheongyang Peppers)
- 1 stalk of Green Onion (Scallion)
Seasoning Sauce- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 3 Tbsp Cooking Syrup (or Oligodang)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Rice Wine (Cheongju or Mirin)
- 1 Tbsp Minced Garlic
- Pinch of Salt (adjust to taste)
- Pinch of Dashida (or MSG, adjust to taste)
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 2 Tbsp Soy Sauce
- 3 Tbsp Cooking Syrup (or Oligodang)
- 2 Tbsp Fish Sauce (anchovy or sand lance)
- 1 Tbsp Perilla Oil (Deulgireum)
- 1 Tbsp Rice Wine (Cheongju or Mirin)
- 1 Tbsp Minced Garlic
- Pinch of Salt (adjust to taste)
- Pinch of Dashida (or MSG, adjust to taste)
- Pinch of Black Pepper
- 1 Tbsp Sesame Oil
- 1 Tbsp Toasted Sesame Seeds
Cooking Instructions
Step 1
First, rinse the dried pollack under running water. Use scissors to carefully trim off any fins or sharp edges. Many commercially sold dried pollack are already well-prepared, so a simple rinse might be all that’s needed.
Step 2
Gently pat the prepared dried pollack dry with paper towels. This helps the seasoning adhere better and allows the flavors to penetrate more effectively.
Step 3
In a bowl, combine all the seasoning sauce ingredients: gochujang, gochugaru, soy sauce, cooking syrup, fish sauce, perilla oil, rice wine, minced garlic, salt, dashida, and black pepper. Whisk or stir with a spoon until well combined and smooth. This sauce will be used entirely for the dish.
Step 4
Cut the daikon radish into pieces about 1-2 cm thick. It’s best to keep them relatively thick so they don’t break apart during cooking. Cut into 4 large pieces, then halve each piece.
Step 5
In a pot or deep pan, arrange the cut radish pieces at the bottom. Spread about 1 tablespoon of the prepared seasoning sauce evenly over the radish. This helps the radish absorb the flavors as it cooks.
Step 6
Place the prepared dried pollack on top of the seasoned radish. Arrange them nicely; they can overlap slightly depending on their size.
Step 7
Slice the onion thinly, and cut the green chilies diagonally. Cut the green onion into large pieces. These vegetables will add aroma and depth to the dish as they braise.
Step 8
Arrange the sliced onion, green chilies, and green onion over the dried pollack. This not only adds visual appeal but also enhances the overall flavor profile.
Step 9
Pour all the remaining seasoning sauce over the dried pollack and vegetables in the pot. Be generous with the sauce to ensure the ingredients are well-coated.
Step 10
Add about one bowl of water (approximately 200-300ml) to the pot. The ingredients don’t need to be fully submerged; the water will combine with the sauce and the natural juices released from the vegetables.
Step 11
Cover the pot with a lid and bring it to a boil over high heat. Once it starts to bubble vigorously, reduce the heat.
Step 12
Reduce the heat to medium and continue to simmer. Using a spoon, ladle some of the sauce from the bottom of the pot over the dried pollack and vegetables every so often. Continue simmering for about 30 minutes, basting periodically. This ensures even cooking and flavor distribution.
Step 13
After 30 minutes, check if the radish is tender and translucent, and the dried pollack is cooked through and soft. Taste the sauce and adjust the seasoning if needed by adding a little more salt or dashida. You can also add a touch more soy sauce or fish sauce if desired.
Step 14
Finally, drizzle in 1 tablespoon of sesame oil and sprinkle with 1 tablespoon of toasted sesame seeds. Give it a gentle stir to combine. Your delicious Braised Dried Pollack with Radish is now ready to be served! Enjoy it with a warm bowl of rice.
