Chewy Braised Dried Pollock (Kodari Jorim) Recipe

Ingredients−4servings+

• Dried Pollock4 fish (1.2 kg)
• gochujang1 tablespoon
• dark soy sauce6 tablespoons
• tuna extract sauce (chamchi-aek)3 tablespoons
• gochugaru (Korean chili flakes)5 tablespoons
• Minced garlic1 heaping tablespoon
• Minced ginger0.5 tablespoon
• Sugar1 tablespoon
• oligo syrup (oligodang)3 tablespoons
• mirin0.5 cup
• Black peppera few dashes
• Cooking oil3 tablespoons
• Korean radish1/3 of a radish
• Water1.5 cups
• Cheongyang peppers4
• Green onion1 stalk
• toasted sesame oil2 tablespoons
• Sesame seeds1 tablespoon

Directions▶ Start cooking

1. Trim all the fins off the dried pollock with scissors.
2. Cut off the heads of the dried pollock and slice the bodies into about 3 pieces each.
3. Remove the gills from the cut dried pollock heads.
4. Pour a generous amount of vinegar into water, thoroughly wash the dried pollock, especially the internal cavity, then rinse twice more.
5. In a bowl, combine 1 tablespoon gochujang, 6 tablespoons dark soy sauce, 3 tablespoons tuna extract sauce (chamchi-aek), 5 tablespoons gochugaru (Korean chili flakes), 1 heaping tablespoon minced garlic, 0.5 tablespoon minced ginger, 1 tablespoon sugar, 3 tablespoons oligo syrup (oligodang), 0.5 cup mirin, a few dashes of black pepper, and 3 tablespoons cooking oil. Stir well to mix the seasoning sauce.
6. In a pot, add 1/3 of a Korean radish, cut into pieces, and pour in 1.5 cups of water.
7. Add 4 tablespoons of the prepared seasoning sauce. Once it boils, cover with a lid and cook over medium-high heat for 5 minutes.⏱ 5m
8. Place the prepared dried pollock on top of the cooked radish and pour all the remaining seasoning sauce over it.
9. Slice and add 4 Cheongyang peppers. Once it boils, cover with a lid and simmer for another 5 minutes.⏱ 5m
10. Flip the dried pollock, then cover with a lid and braise for 5 minutes.⏱ 5m
11. Slice and add 1 stalk of green onion. Spoon the sauce over the dried pollock as it cooks until the liquid has reduced.
12. Add 2 tablespoons toasted sesame oil and 1 tablespoon sesame seeds to finish. It's now complete.

Tips

• The dried pollock heads, with gills removed, can be used to make broth for doenjang jjigae (soybean paste stew).

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