Braised Kodari (Semi-Dried Pollock) - Pan-Frying First Keeps the Fish Intact and Lets the Seasoning Penetrate

Steps

1. 1

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

2. 2

   Cut the radish into 6-7cm pieces and quarter them. Simmer with dried kelp, red pepper powder, and soy sauce for 5 minutes from boiling point, remove the kelp, turn off the heat, and drain.

3. 3

   Mix the sauce: combine 5T cooking oil, 1T minced garlic, 2T plum extract, 2T cooking wine, 4T corn syrup, 6T red pepper powder, 0.5T minced ginger, black pepper, 4T soy sauce, and 1T sesame oil.

4. 4

   Coat the pan with cooking oil and pan-fry the kodari lightly on both sides.

5. 5

   Place the sauce, cooked radish, and 1 cup of broth over the kodari and braise.

6. 6

   Once reduced by half, add the prepared vegetables (onion, green onion, chili peppers) and continue braising until done.