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Kim Jin-soon's Braised Kodari (half-dried pollock)

Kodari (half-dried pollock) is first pan-fried until golden to enhance its savory flavor, then braised with seasoned siraegi (dried radish greens) and radish in a rich sauce.

Ingredients needed 2 servings

Recipe

Cooking tips

  • Pan-frying the kodari before braising helps keep the flesh intact and enhances its nutty flavor.
  • Washing the kodari in rice-rinsing water or salt water removes impurities and any surface fishiness.
  • Simmering the radish in a soy sauce and gochugaru broth beforehand shortens cooking time and allows the radish to absorb flavor deeply.

Recommended for

  • Those who want to make a clean braised kodari dish where the fish doesn't fall apart.
  • Those who want a hearty meal topped with seasoned siraegi and radish that have absorbed the sauce.
  • Those looking for an appetizing, neat fish braise recipe.

Shop ingredients on Coupang(Ad)

Kodari (half-dried pollock)RadishOnionLarge green onionCarrotSiraegi (dried radish greens)Cooking oilJin-ganjang (Korean all-purpose soy sauce)Gochugaru (Korean chili powder)Cooking wineStarch syrupMinced garlicMinced gingerOyster sauceSugarFermented sand lance sauce

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