Kodari-jorim — half-dried pollock braised in a red chili sauce

Intermediário

Kodari-jorim (Braised Half-Dried Pollock with Pork) · Kim Ha-jin

Name: Kodari-jorim (Braised Half-Dried Pollock with Pork) · Kim Ha-jin
Total time: 50 min
Yield: 4
Cuisine: Korean
Ingredients: 1 kg Kodari (half-dried pollock); 200 g Pork shoulder (jeonji / front leg); 800 g Korean radish (mu); 200 g Onion; 100 g Daepa (Korean green onion); 20 Kkwari-gochu (shishito-type peppers); 2 Red chili; 5 tbsp Soy sauce (jin-ganjang); 3 tbsp Fine gochugaru (chili powder); 3 tbsp Gochujang (chili paste); 5 tbsp Minced garlic; 1 tbsp Minced ginger; 5 tbsp Matsul (cooking rice wine); 2 tbsp Myeolchi-aekjeot (anchovy fish sauce); 2 tbsp Sugar; 800 ml Water; 2 tbsp Sesame oil

Half-dried pollock has a firm, meaty bite that fresh fish never gets. Kim Ha-jin braises it over a bed of thick-cut radish with pork shoulder in the pot — an unusual pairing that gives the sauce a body most fish braises lack.

Fonte

Receita de 김하진 · 👨‍🍳 Chef · Kim Ha-jin — Korean cooking researcher (요리연구가), a recurring cook on MBN's Altoran

Os nomes de cozinheiros e criadores aparecem apenas como crédito da fonte. A More Recipes Please é independente e não é afiliada, endossada nem patrocinada por eles.

MBN Altoran (알토란) — Published by MBN on Altoran's own channel (알토란 - 집밥 레시피, @Recipe_MBN); the description carries the full ingredient list and method and credits it as 'Altoran episode 229, kodari-jorim, #김하진'. Broadcaster-published text, not a viewer's write-up. What is distinctive here is the pork shoulder braised alongside the fish, the deliberately thick-cut radish laid down as a base, and the sesame oil held back until the final 10 minutes.

Cozinheiro: 김하진

Veja como se faz

김하진

⏱ 50 min🍽 4 porções🔥 330 kcal🇰🇷 Coreia do Sul🌶️🌶️

Sem lactose

Modo de preparo

Trim the fins off the kodari with kitchen scissors and cut each fish into 2–3 pieces so they sit flat in the pot.
💡 Fins scorch and turn bitter against the bottom of a braising pot, and they shed into the sauce. Two minutes with scissors saves the dish.
Cut the 200 g of pork shoulder into bite-size pieces.
Cut the 800 g of radish into thick rounds or slabs — deliberately chunky, around 1.5–2 cm.
💡 Thin radish dissolves into the sauce over 25 minutes of braising and you lose it entirely. Thick pieces stay intact and end up sweeter and juicier than the fish.
Cut the daepa (100 g) into large pieces and julienne the onion (200 g).
Line the bottom of a wide, shallow pot with the radish slabs in a single layer.
💡 The radish is structural as well as delicious: it holds the fish up off the base so nothing sticks or scorches, and it soaks up the sauce that drips through.
Lay the kodari pieces and the pork on top of the radish, then scatter the cut daepa and julienned onion over them.
Mix the sauce in a bowl: 5 tbsp soy sauce, 3 tbsp fine gochugaru, 5 tbsp minced garlic, 1 tbsp minced ginger, 2 tbsp sugar, 2 tbsp anchovy fish sauce, 5 tbsp matsul and 3 tbsp gochujang. Stir until the gochujang has fully broken down.
💡 Five spoons of garlic is not a typo — with 1 kg of half-dried fish and 200 g of pork in the pot, anything less disappears. The ginger and matsul are there to keep the fish smelling clean.
Spoon the sauce evenly over everything in the pot, making sure each piece of fish gets some.
Pour in 800 ml of water down the side of the pot rather than over the fish, so the sauce you just spooned on stays where it is.
Cover and boil hard on high heat for 15 minutes — her figure. Do not stir; the pot should be loud, and steam should be forcing out around the lid.
💡 Resist stirring. Half-dried pollock is firm but the flakes will still break apart if you push them around, and once the fish shreds you have a sauce with fish in it rather than a jorim.
Uncover and add the 20 kkwari-gochu whole, the 2 julienned red chilies and 2 tbsp of sesame oil.
Braise about 10 minutes more, uncovered, spooning the sauce back over the fish now and then, until the liquid has reduced to a glossy coat pooled around the radish.
💡 Sesame oil going in near the end, not the start, is deliberate — its aroma is volatile and a 15-minute hard boil would cook it clean away.
Taste the sauce. It should be salty-sweet and assertive — it has to season plain rice as well as the fish.
Serve straight from the pot, radish and all, with hot rice. The radish underneath is the part people fight over.

💡 Dicas

Beginner's mistake: buying frozen fresh pollock instead of kodari. They are the same fish at different stages — kodari is half-dried, which is exactly why it holds together through 25 minutes of braising. Fresh pollock will fall apart into shreds.
No kkwari-gochu? Shishito or padrón peppers are the closest match and behave identically. Green bell pepper cut into strips will do at a pinch, but add it in the last 5 minutes — it softens much faster.
The pork is not filler. It renders fat into the sauce over those 15 minutes and gives the braise a roundness that a fish-only jorim never reaches. If you leave it out, add a spoon of sesame oil earlier to compensate.
Kodari is naturally salty from the drying. Taste before you reach for more soy sauce at the end — the sauce concentrates a lot in the final uncovered 10 minutes.