Yoon Yi-ryeon's Kodari Jjigae

Cooking tips 💡

• You must completely remove the black membrane where the innards were and the blood clots around the spine to prevent any fishy or bitter taste in the broth.
• To keep the fish flesh firm and prevent the broth from becoming cloudy, add the kodari only when the broth is at a full boil, not when it's lukewarm.
• Using a refreshing seafood broth made with dried shrimp creates a synergy with the kodari's natural savoriness, making the broth much cleaner and more refreshing.

Recommended for 🙋

• ⭐Those who want to enjoy a spicy and refreshing soup dish as a change from the usual braised kodari.
• ⭐Those who prefer a fish stew with less fishy smell and a chewier texture than frozen pollock stew.