Savory Braised Dried Pollack with Dried Radish Greens (Siragi Kodari Jorim)
Winter Natural Table Feast! The Perfect Pairing of Nutritious Siragi and Kodari in Siragi Kodari Jorim
Introducing Siragi Kodari Jorim, a dish that will warm your body and soul this winter. Siragi, packed with vitamins and minerals, is often called ‘winter ginseng’ for its abundant nutrients. It pairs wonderfully not only with meat but also with delicate fish. Adding chewy and savory dried pollack (kodari) enhances the dish’s comforting flavor and deep umami, making it a perfect side dish that will have you finishing your rice in no time. This mouth-watering Siragi Kodari Jorim is a must-try!
Main Ingredients
- 200g boiled dried radish greens (siragi) (Cheong or Muchim siragi work well)
- 3 dried pollack (kodari), cleaned and prepared
- 1/2 Korean radish (mo) or daikon radish (approx. 100g), peeled and cut into large pieces
- 3 Korean chili peppers (cheongyang chili), thinly sliced crosswise (add more if you like it spicier)
Siragi Seasoning
- 1.5 Tbsp Doenjang (fermented soybean paste) (adds a savory depth)
- 3 Tbsp Korean soup soy sauce (for umami)
- 1 Tbsp minced garlic (enhances flavor)
- 4 Tbsp Gochugaru (Korean chili powder) (for spice and color)
- 1 Tbsp Maesilcheong (plum syrup) (for subtle sweetness and tenderizing)
Kodari Seasoning
- 4 Tbsp Soy sauce (for basic seasoning)
- 1 Tbsp minced garlic (garlic aroma is always welcome!)
- 2 Tbsp chili oil (for heat and gloss)
- 0.5 Tbsp ginger wine (removes fishiness and adds aroma)
- 1 Tbsp Mirin (rice wine) (removes odor and softens texture)
Braising Sauce & Additional Ingredients
- 3 Tbsp perilla oil (for nutty aroma)
- 1 Tbsp perilla seed powder (the secret to thickness and nuttiness)
- 1/2 cup (approx. 100ml) Korean radish juice (adds body and tenderness)
- 3 Tbsp Oligodang (corn syrup/oligosaccharide) (for shine and mild sweetness)
- 2 cups (approx. 400ml) water (adjust amount based on desired consistency)
- Pinch of salt (to adjust final seasoning)
- 1.5 Tbsp Doenjang (fermented soybean paste) (adds a savory depth)
- 3 Tbsp Korean soup soy sauce (for umami)
- 1 Tbsp minced garlic (enhances flavor)
- 4 Tbsp Gochugaru (Korean chili powder) (for spice and color)
- 1 Tbsp Maesilcheong (plum syrup) (for subtle sweetness and tenderizing)
Kodari Seasoning
- 4 Tbsp Soy sauce (for basic seasoning)
- 1 Tbsp minced garlic (garlic aroma is always welcome!)
- 2 Tbsp chili oil (for heat and gloss)
- 0.5 Tbsp ginger wine (removes fishiness and adds aroma)
- 1 Tbsp Mirin (rice wine) (removes odor and softens texture)
Braising Sauce & Additional Ingredients
- 3 Tbsp perilla oil (for nutty aroma)
- 1 Tbsp perilla seed powder (the secret to thickness and nuttiness)
- 1/2 cup (approx. 100ml) Korean radish juice (adds body and tenderness)
- 3 Tbsp Oligodang (corn syrup/oligosaccharide) (for shine and mild sweetness)
- 2 cups (approx. 400ml) water (adjust amount based on desired consistency)
- Pinch of salt (to adjust final seasoning)
- 3 Tbsp perilla oil (for nutty aroma)
- 1 Tbsp perilla seed powder (the secret to thickness and nuttiness)
- 1/2 cup (approx. 100ml) Korean radish juice (adds body and tenderness)
- 3 Tbsp Oligodang (corn syrup/oligosaccharide) (for shine and mild sweetness)
- 2 cups (approx. 400ml) water (adjust amount based on desired consistency)
- Pinch of salt (to adjust final seasoning)
Cooking Instructions
Step 1
First, thoroughly wash and prepare all the ingredients for the Siragi Kodari Jorim. Fresh ingredients are the first step to a delicious dish!
Step 2
Cut the boiled siragi into three large pieces. Avoid cutting them too small, as they can become mushy during the braising process.
Step 3
Peel the Korean radish and cut it into large pieces, similar in size to the siragi. The radish’s crisp texture will add another dimension to the dish.
Step 4
In a blender, combine the cut Korean radish with 1/2 cup (approx. 100ml) of water and blend until smooth to make radish juice. This juice is a secret ingredient for achieving the perfect consistency and tender texture.
Step 5
Remove the stems from the cheongyang chili peppers and slice them thinly into rounds. They add a pleasant spiciness that cuts through richness and enhances the overall flavor.
Step 6
In a bowl, combine all the ingredients for the Siragi seasoning (doenjang, Korean soup soy sauce, minced garlic, gochugaru, maesilcheong) and mix well to create the seasoning paste.
Step 7
Add the prepared seasoning paste to the siragi. Gently massage the siragi with your hands to ensure the seasoning is evenly distributed. Let it marinate for about 10 minutes for best results.
Step 8
Trim any fins from the dried pollack using scissors and rinse them thoroughly under running water. Removing the fins makes them easier to eat.
Step 9
Mix all the ingredients for the Kodari seasoning (soy sauce, minced garlic, chili oil, ginger wine, mirin) in a bowl. Coat the kodari evenly with this marinade and let it sit for about 15 minutes.
Step 10
Heat 3 Tbsp of perilla oil in a deep pot or pan over medium-low heat. Add the marinated siragi and sauté for about 5 minutes until fragrant. Stir-frying brings out the nutty aroma of the siragi.
Step 11
Once the siragi is well sautéed, pour in the Korean radish juice prepared in step 3.
Step 12
Continue to cook for another 1-2 minutes after adding the radish juice, allowing it to slightly absorb into the siragi.
Step 13
Tip: While omitting the radish juice is an option if it seems too much trouble, using it acts like adding glutinous rice paste, naturally thickening the sauce and making the siragi incredibly tender and smooth. Give it a try!
Step 14
Arrange the marinated dried pollack on top of the sautéed siragi. The juices released from the kodari as it cooks will add rich flavor to the braising liquid.
Step 15
Now, pour in 2 cups (approx. 400ml) of water evenly into the pot. You can adjust the amount of water depending on how thick you want the sauce.
Step 16
Using a good broth significantly deepens the flavor! Instead of plain water, using steeped dried anchovy or kelp broth will result in an even more umami-rich Siragi Kodari Jorim.
Step 17
Cover the pot and simmer over medium-low heat for about 15-20 minutes, or until the liquid has reduced by half and the ingredients are well-seasoned. Finally, adjust the seasoning with a pinch of salt if needed. (You can also use soy sauce or Korean soup soy sauce to adjust).
Step 18
Once the sauce has thickened and the seasoning is right, sprinkle 1 Tbsp of perilla seed powder evenly over the dish. This adds a nutty flavor and a creamy texture.
Step 19
Finally, garnish with the sliced cheongyang chili peppers and simmer for another moment. Your delicious Siragi Kodari Jorim is ready! Enjoy it with a warm bowl of rice.
