Lets make some korean food!Braised semi-dried pollock

Semi-dried pollock fish is called kodari in Korean. It’s half-dried in the sun and wind and sold in a Korean grocery store in the frozen section, usually in a package of two, but sometimes as pre-cut pieces, at a weight of 1½ pounds, making them perfect for this recipe.

The key to this recipe is to slice the radish thinly. It should be about ¼ inch thick so it cooks fast and easily imparts the fish with its sweet flavor.

If you are a seafood lover, this is the perfect delicious dish for you to make at a reasonable price!


Serves 3 or 4

For seasoning sauce:


Make seasoning sauce:

Combine the sauce ingredients in a bowl and mix well. Set aside

Prepare the fish:

  1. Remove the fins and gills from the fish, and gently scrape the tiny scales with a blade of kitchen knife and remove.
  2. Remove the black film from inside the fish.
  3. Cut off the tip of the mouth with the teeth and discard. Cut the fish crosswise into 2½ inch long pieces.
  4. Wash the fish in cold running water and drain well.

Make kodari-jorim:

  1. Place a heavy shallow pan on the stove. Spread the radish and onion on the bottom of the pan. Add the pollock over top of the radish and onion. Put the seasoning sauce over the pollock. Add 1 cup water. Cover and cook for 20 minutes over medium heat.
  2. Uncover and scoop some broth from the bottom of the pan over top of the fish several times. Add green onion and red (or green) chili pepper.
  3. Reduce the heat to low and cover. Cook for 10 minutes.
  4. Open and turn up the heat to high. Cook for a couple of minutes, scooping some broth with a spoon and pouring it over the fish and radish until the broth is almost all evaporated.
  5. Garnish with the sliced green onion and serve right away with rice.


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