Korean Spicy Braised Pollock Recipe (Kkodari Jorim)

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When cold wind sweeps down from the mountains surrounding Seoul, my grandmother always bought semi-dried pollock from the traditional market. She would string them up on our small apartment balcony for an extra day or two until the sea breeze toughened their skins just enough. The aroma of garlic, toasted chili, and sweet soy braising on the stove was our family’s official announcement that winter had arrived. That dish was kkodari jorim (spicy braised pollock), a classic Korean banchan (side dish) that transforms simple dried fish into pure comfort.

In Korea, kkodari refers specifically to young pollock that has been gutted and semi-dried—usually hanging in cold air for several days until it loses about half its moisture. This drying process concentrates the sweet flavor of the fish while creating a uniquely chewy, satisfying texture that fresh fish simply cannot replicate. Braised slowly alongside thick slabs of Korean radish in a fragrant red pepper reduction, the fish absorbs every drop of savory broth without falling apart in the pan.

If you live outside Korea, you do not need a chilly Seoul balcony to make an authentic version of this classic home meal. With a few smart techniques and readily available pantry staples, you can achieve that exact balance of savory, sweet, and spicy braised fish in your own kitchen.

Why This Works

• Pre-boiling the radish first: Dense Korean radish takes significantly longer to cook than fish. Simmering the radish in seasoned broth beforehand ensures it becomes buttery and soft without overcooking and drying out the pollock.
• Basting instead of stirring: Semi-dried fish becomes delicate once hot liquid penetrates the flesh. Spooning the reduce glaze over the top during braising coats every piece while keeping the fish chunks completely intact.
• A balance of starch syrup and gochugaru: Combining Korean coarse chili flakes with rice syrup creates a glossy, sticky reduction that clings to the fish skin rather than washing off into the pan.

Ingredients

• 600 g (about 1.3 lbs) semi-dried pollock (kkodari), cleaned and cut into 2-inch chunks
• 300 g (about 10 oz) Korean radish (mu), peeled and cut into 1/2-inch thick half-moons
• 600 ml (about 2.5 cups) dried anchovy and kelp stock (or plain water)
• 3 green onions, cut into 2-inch lengths
• 1 fresh red chili or jalapeño pepper, thinly sliced
• 1 green Cheongyang chili pepper (optional for extra heat), sliced
• For the Braising Sauce:
• 60 ml (1/4 cup) regular soy sauce
• 3 tbsp (about 20 g) gochugaru (Korean chili flakes)
• 1 tbsp (about 20 g) gochujang (Korean chili paste)
• 1.5 tbsp (about 6 cloves) minced fresh garlic
• 1 tsp grated fresh ginger
• 2 tbsp (about 30 ml) Korean rice syrup (moolyeot) or corn syrup
• 1 tbsp (about 15 g) brown sugar
• 2 tbsp (about 30 ml) cooking rice wine (mirin)
• 1 tbsp (about 15 ml) toasted sesame oil
• 1 tsp toasted sesame seeds for garnish

Substitutions

If you cannot find frozen half-dried pollock at your local Asian grocery store, look for frozen skin-on cod fillets, haddock, or salt cod (rehydrated overnight). Fresh white fish will work, but shorten the cooking time by a few minutes since fresh fish cooks faster and contains more moisture.

When Korean radish (mu) is unavailable, daikon radish makes an excellent substitute. Daikon contains slightly more water and cooks a little faster, so slice it slightly thicker (around 3/4 inch) to prevent it from dissolving during the braise.

How to Make It

1. Soak and prepare the fish: If using frozen semi-dried pollock, thaw it in the refrigerator overnight. Submerge the chunks in cold water (or water saved from washing rice, called ssalttul) for 10 minutes. Why: Soaking rehydrates the outer skin slightly, rinses off excess sea salt, and removes any stale fish odors from storage.
2. Trim fins and scales: Use kitchen shears to snip off any lingering fins along the back and belly of the fish chunks. Gently scrape the skin with the back of a knife to remove residual scales, then pat completely dry with paper towels. Why: Clean skin yields a smoother sauce and eliminates unpleasant chewy textures in the final dish.
3. Mix the braising sauce: In a medium bowl, combine the soy sauce, gochugaru, gochujang, minced garlic, grated ginger, rice syrup, brown sugar, and cooking wine. Stir thoroughly until the sugar dissolves into a thick paste. Why: Pre-mixing ensures the spices disperse evenly throughout the liquid rather than clumping over individual pieces of fish.
4. Par-cook the radish base: Arrange the sliced radish pieces in a single layer at the bottom of a wide, shallow pot or deep skillet. Pour in the anchovy broth and stir in 2 tablespoons of the prepared sauce. Cover with a lid and bring to a boil over medium-high heat, then lower to medium and cook for 8 to 10 minutes until the radish turns slightly translucent at the edges. Why: Dense root vegetables cook much slower than seafood. Giving the radish a head start allows it to absorb seasoning while tenderizing fully.
5. Layer the fish and remaining sauce: Uncover the pot and nestle the pollock pieces directly on top of the cooked radish layer. Spoon the rest of the braising sauce evenly over each piece of fish. Why: Sitting the fish on top of the radish bed prevents the fish skin from sticking directly to the hot pan bottom and burning.
6. Braise uncovered: Maintain a steady medium heat and let the mixture simmer gently for about 10 to 12 minutes. Every few minutes, use a spoon to scoop up the bubbling red broth and pour it repeatedly over the top of the fish. Why: Keeping the pot uncovered allows excess moisture to evaporate, concentrating the liquid into a rich reduction while basting sets the seasoning onto the fish skin without stirring.
7. Add aromatics and finish: Scatter the green onions and sliced chili peppers across the pot. Continue simmering for another 3 to 5 minutes until the sauce has thickened into a glossy syrup that coats the back of a spoon. Drizzle the toasted sesame oil over the fish and sprinkle with toasted sesame seeds just before turning off the heat. Why: Adding fresh chilies and sesame oil at the end preserves their vibrant aroma and delicate flavor oils, which deteriorate under prolonged boiling.

Tips from a Korean Kitchen

In my home, my mother always taught me three fundamental rules whenever making braised seafood banchan like kkodari jorim:

• Never put a lid on during the second half of cooking: Trapping steam inside the pot dilutes the glaze and concentrates harsh fishy vapors. Leaving the top off lets unwanted vapors escape while thickening the sauce into a shiny coat.
• Resist the urge to stir: Korean braised dishes rely on gentle simmering. Flipping or stirring with a spatula will shatter the fish chunks into tiny pieces. Let the liquid carry heat and flavor upward through active basting.
• Choose the right pan: A wide, flat-bottomed braiser or wide skillet is far superior to a deep, narrow stockpot. Wide surface area speeds up sauce reduction and allows all the fish to sit in a single layer over the vegetable base.

Storage

Kkodari jorim actually tastes even better the next day after the fish and radish have had time to absorb the spicy glaze completely in the refrigerator.

Store leftover fish and radish together with the sauce in a airtight glass container in the fridge for up to 3 to 4 days. Reheat gently in a small skillet over low heat with 2 to 3 tablespoons of fresh water to loosen the glaze. Freezing is not recommended, as frozen radish turns spongy and watery upon thawing.

FAQ

Can I make this recipe less spicy?

Yes easily. Reduce the gochugaru (chili flakes) from 3 tablespoons down to 1 tablespoon, and omit the fresh green Cheongyang chilies entirely. Keep the soy sauce and rice syrup amounts unchanged to preserve the essential sweet and savory balance of the braising sauce.

What is the difference between kkodari and regular dried pollock?

In Korean cuisine, pollock has many names depending on how it is processed. Hwangtae is fully freeze-dried in the mountains over winter until fluffy, while bugeo is fully sun-dried until tough. Kkodari is only semi-dried (around 50% moisture retained), leaving the meat plump and chewy, making it perfectly suited for slow braising rather than soups.

What should I serve with kkodari jorim?

Serve this dish family-style right out of the skillet or arranged on a wide platter alongside warm bowls of freshly steamed short-grain white rice (ssalbab). Mild, crisp side dishes like seasoned bean sprouts (kongnamul muchim), steamed egg custard (gyeran jjim), or cold cucumber soup balance the bold heat of the braised fish.

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