Main ingredients
kodari (half-dried pollock)anchoviesdried shrimpdashima (dried kelp)onionradishsoup soy saucefermented anchovy saucegochugaru (Korean chili flakes)garliclarge green onionred chili peppergreen chili peppercooking winetofurice flour
Yoon Yi-ryeon's Kodari Jjigae
A special fish stew made by thoroughly cleaning kodari (half-dried pollock) to remove any fishy smell, then simmering it with radish in a refreshing shrimp broth for a clear and spicy flavor.
Ingredients needed 3 servings
Recipe
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.
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