Kodari Recipe / Braised Simmered Pollack with Soysauce

 

How to cook braised Simmered Pollack, kodari jorim or kodari jjim?

-thaw 1kg frozen pollacks a little -remove fins and wash them under flowing water

-remove fishy smell with turmeric, vinegar, and soju

-In a large, non-burning pot heating, add cooking oil, jocheong 2S, soy sauce 6S, syrup 1S and mix them -put pollacks in the pot and braise them until the seasoning is getting stiff and pollack is well coated.

-Meanwhile turn over pollacks upside down, using two spoons carefully not to scatter the flesh.

(about 30 min with middle heat) -In the middle of heating, prepare for another red pepper based seasoning.

-Add minced garlic 2S, red pepper 2S, plum syrup 6S, soy sauce 4S, and a little green onion and green pepper and make seasoning.

-put seasoning on the fully coated and cooked pollacks and low-heat them 5 mins more.

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