Spicy and Sweet Braised Cod Stew (Kodari-jjim)
Spicy and Sweet Braised Cod Stew (Kodari-jjim)
How to Make Braised Dried Pollock (Kodari-jorim) | Seasonal Kodari-jjim for Special Guests and Housewarming Parties
Let’s make a delicious braised dried pollock stew. This dish is packed with flavor and is sure to be a hit!
Main Ingredients- 3 Dried Pollock (Kodari)
- 100g Korean Radish (Mu)
Cooking Instructions
Step 1
We’re going to make a spicy and sweet braised dish with seasonal dried pollock. This dish is so flavorful, it’s sure to become a favorite!
Step 2
First, let’s gather all the ingredients. You’ll need 3 dried pollock (Kodari), 100g of Korean radish (Mu) for a sweet and tender base. For the sauce, prepare 1/2 cup of stock (or water), 1 teaspoon of sugar for a touch of sweetness, 2 tablespoons of minced garlic for aromatic depth, 2 tablespoons of soy sauce for saltiness, 2 tablespoons of soju (or Korean rice wine) to help tenderize and add flavor, a generous 1/2 cup of gochugaru (Korean red pepper flakes) for that signature spicy kick, 2 tablespoons of oligodang (corn syrup or honey) for a lovely glaze and sweetness, and a pinch of black pepper to round everything out. Don’t forget 1 green onion and 2 Korean green chili peppers for garnish and extra flavor.
Step 3
The secret to a delicious Kodari-jjim is the sauce! In a bowl, combine 1/2 cup of stock (or water), 1 teaspoon of sugar, 2 tablespoons of minced garlic, 2 tablespoons of soy sauce, 2 tablespoons of soju (or Korean rice wine), 1/2 cup of gochugaru, 2 tablespoons of oligodang, and a pinch of black pepper. Whisk everything together until well combined and smooth. Letting the sauce sit for a few minutes will allow the flavors to meld beautifully.
Step 4
Now, let’s assemble the dish. Start by thinly slicing the Korean radish and placing it at the bottom of your pot or deep pan. The radish will absorb the flavors of the sauce and become incredibly tender and delicious. Next, arrange the prepared dried pollock pieces on top of the radish. Make sure they are evenly distributed for consistent cooking.
Step 5
Garnish the pollock with the chopped green onion and sliced Korean green chili peppers. Then, generously pour the prepared sauce all over the ingredients in the pot. Ensure that the sauce coats the pollock and radish evenly. Don’t be shy with the sauce; it’s what makes this dish so flavorful!
Step 6
It’s time to let the magic happen! Place the pot over medium-high heat and bring the sauce to a boil. Once boiling, reduce the heat to medium-low, cover the pot with a lid, and let it simmer gently. Allow it to braise until the pollock is cooked through and the sauce has thickened to a nice, syrupy consistency. This usually takes about 15-20 minutes, but you can check for doneness.
Step 7
Dried pollock is delicate and can easily break apart. To prevent this, while the dish is simmering, use a spoon or ladle to continuously scoop up the sauce from the bottom of the pot and pour it over the pollock pieces. This technique not only keeps the fish intact but also ensures that every bite is infused with the delicious sauce.
Step 8
And there you have it! A beautiful and incredibly flavorful Spicy and Sweet Braised Cod Stew (Kodari-jjim) is ready to be enjoyed. The pollock is tender, the sauce is rich and savory with a hint of sweetness and spice – it’s the perfect accompaniment to a bowl of steamed rice. This dish is perfect for impressing guests or for a comforting family meal.
