Braised Semi-dried Pollack
Braised semi-dried pollack (Kodaeri Jorim) recipe—perfect for when you have no appetite, as the sweet and spicy seasoning makes it easy to enjoy a bowl of rice!
Ingredients
Main ingredients
- Semi-dried Pollack (chunks) 200 g
- Radish 100 g
- Green Onion 20 g
- Cheongyang Chili Pepper 10 g
Seasonings/Sauce
- Soy Sauce (dark) 4 tbsp
- Korean Chili Flakes 2.25 tbsp
- Minced Garlic 0.25 tbsp
- Oligosaccharide Syrup 1 tbsp
- Ginger Powder 0.25 tsp
- Black Pepper 0.25 tsp
Nutrition summary
Carbohydrates
18 g
23%
Protein
42 g
54%
Fat
8 g
23%
Cooking steps
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1
Remove the fins from the semi-dried pollack, wash it thoroughly, drain the water, and slice the radish into 1.5cm thick gingko leaf shapes.
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2
Lay the radish slices on the bottom of a pot, add 200ml of water, and bring to a boil over high heat. When it starts steaming, reduce to medium heat and cook the radish for 5 minutes first.
-
3
Once the radish becomes slightly translucent, place the prepared semi-dried pollack on top and evenly pour the prepared sauce (soy sauce, Korean chili flakes, garlic, etc.) over everything.
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4
Cover with a lid and simmer over medium-low heat for 15 minutes, occasionally spooning the sauce over the pollack to infuse the seasoning.
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5
When the sauce has thickened, add green onion and chili peppers, simmer on low heat for another 3 minutes until glossy, then finish.
