Kodari Jorim (Braised Semi-Dried Pollock) - Pan-Searing in Oil First Helps the Seasoning Penetrate Much Better

Steps

1. 1

   Clean the kodari and wash in water with 1T vinegar and 1T coarse salt, then rinse again under running water.

2. 2

   Cut one 6-7cm piece of white radish into 4 pieces, add dashima, gochugaru, and dark soy sauce; bring to a boil, and 5 minutes after boiling begins, remove the dashima and turn off the heat. Squeeze out moisture and drain in a strainer.

3. 3

   Combine all sauce ingredients (5T cooking oil, 1T minced garlic, 2T plum syrup, 2T mirin, 4T corn syrup, 6T gochugaru, 0.5T minced ginger, black pepper, 4T dark soy sauce, 1T sesame oil) and mix well.

4. 4

   Heat cooking oil in a pot and lightly pan-sear the kodari on both sides.

5. 5

   Place the prepared sauce, braised radish, and 1 cup of broth on top of the kodari and simmer.

6. 6

   When reduced by about half, add the remaining vegetables such as onion, green onion, and chili pepper and continue to simmer.