Braised Semi-Dried Pollock - Pan-Fry First Then Simmer So the Flesh Stays Intact and Delicious

Steps

1. 1

   Remove fins and tail from the kodari, then cut into bite-size portions.

2. 2

   Dissolve 1 tablespoon of sea salt in a bowl of water, rinse the kodari, then drain in a sieve.

3. 3

   Add 1L of water, radish, and 1 sheet of dried kelp to a pot; boil for 5 minutes once it reaches a boil.

4. 4

   Remove the kelp, add dark soy sauce 2T and red pepper powder 2T, then cook over low heat for 30 minutes until the radish is tender.

5. 5

   Combine garlic paste 1T, maesil syrup 2T, mirin 2T, starch syrup 4T, red pepper powder 6T, ginger paste 1/2T, dark soy sauce 2T, sesame oil 1T, and pepper to make the seasoning sauce.

6. 6

   Add vegetable oil 5T to a pan, place the kodari, sprinkle 1 tablespoon of sea salt, and pan-fry both sides until browned.

7. 7

   Add all the seasoning sauce, 400ml of broth, cooked radish, onion, green onion, and chili peppers; reduce the broth while cooking the kodari through.