Kodari Jjim Recipe - Braised Pollack with Shishito Peppers

There is something incredibly satisfying about the texture of Kodari—half-dried pollack. If you are searching for a reliable, authentic Kodari Jjim recipe that balances savory, sweet, and spicy flavors, you have found the perfect guide. Unlike fresh fish, which is soft and flaky, Kodari possesses a firm, chewy texture that holds up beautifully to long braising times.

Furthermore, this dish is a classic comfort meal in Korea. It combines that savory, chewy fish with the bright, slightly grassy heat of shishito peppers. While it might look like a complex stew, it is actually a straight-forward braise where we let the ingredients bubble away until the sauce becomes rich, glossy, and deeply flavorful. Consequently, if you’ve been looking for a way to enjoy seafood that feels hearty and warming rather than light and delicate, this braised pollack is going to be your new favorite dinner.

Why You’ll Love This Kodari Jjim Recipe

• Big flavor, simple steps: First you braise the fish, then you pile on the aromatics and peppers, and dinner basically cooks itself.
• Perfect “rice sauce”: Because the braising liquid reduces into a glossy, spoonable sauce, every bite feels rich.
• Great texture: Unlike delicate fillets, half-dried pollack stays pleasantly firm while it simmers.
• Flexible heat level: Keep it mild with shishitos, or add a hotter chili if you’re feeling brave.

What You’ll Need To Make Kodari Jjim

To execute this Kodari Jjim recipe smoothly, you’ll need a few basics:

• Wide braising pan or deep skillet with a lid
• Tongs or a fish spatula (so the pieces don’t break)
• Small bowl + spoon (for mixing the sweet-tangy seasoning)
• Kitchen shears (for trimming fins)
• Small brush (a clean toothbrush works great) for scrubbing the fish clean
• Fine-mesh skimmer or spoon (for foam)
  

Ingredients

The Main Event

• 4 Medium Kodari (Half-dried Pollack): Usually sold frozen in Korean markets. If buying whole, ask the fishmonger to clean them, or buy the pre-cut frozen packs.
• 200g Shishito Peppers: These provide a mild heat and great crunch.
• 1 Large Onion: Roughly chopped.
• 1/2 Leek (or large Green Onion): Cut into 2-inch lengths.
• 2 Red Chili Peppers: For color and a little extra kick.
• 2 pieces Dried Kelp (Dashima): About 2x2 inches each.

The Braising Sauce

• 600ml Water
• 1/2 cup Soy Sauce: Use regular or dark soy sauce for better color.
• 3 tbsp Agave Syrup: This adds a clean sweetness without making the sauce heavy.
• 2-3 tbsp Minced Garlic: Be generous here!
• 1 tbsp Minced Ginger: Fresh is best to cut through any fishiness.
• 1 tbsp Plum Extract: Adds a fruity acidity. (Substitute: 1 tsp apple cider vinegar mixed with 1 tsp honey).
• 1 tbsp Gochugaru (Korean Red Chili Flakes): Adjust to taste.
• Black Pepper: To taste.
• Sesame Seeds: For garnish.

Step-by-Step Instructions

Step 1: Prep and Clean the Fish (Crucial Step!)

First, thaw the kodari just enough to handle it safely. Then trim off fins and any sharp bits with kitchen shears.

Step 2: Start the Broth

In your large pan or wok, pour in the 600ml of water and the 1/2 cup of soy sauce. Immediately bring this to a boil over high heat.

Step 3: The First Braise

Once the liquid is boiling, gently place your cleaned fish chunks into the pan. Let this boil vigorously for about 20 minutes.

• Cook's Note: As it boils, foam will rise to the surface. make sure to use a spoon to skim this foam off periodically. This removes impurities and keeps the flavor clean.

Step 4: Add Aromatics

After the initial 20 minutes, reduce the heat slightly to medium-high. Then, add the minced garlic, minced ginger, and the pieces of dried kelp. Let it bubble away to infuse the flavors.

Step 5: Season and Simmer

Now, let’s build the sauce profile. Stir in the plum extract, agave syrup, and a generous sprinkle of black pepper

Step 6: Final Touches

Just before turning off the heat, sprinkle the Gochugaru (chili flakes) over the top. This gives the dish a fresh spicy kick and vibrant color. Turn off the heat and lastly, finish with a generous shower of sesame seeds.

Serve hot with a bowl of steamed white rice. The sauce is meant to be spooned over the rice!

Helpful Tips for the Best Kodari Jjim

• Scrub the fish well: If you skip the quick clean-out, the sauce can taste bitter. So even if the fish looks “prepped,” check it anyway.
• Don’t stir too aggressively: Instead, gently shake the pan or spoon sauce over the top so the fish stays intact.
• Watch the reduction: If the sauce looks thin, keep the lid slightly ajar; if it reduces too fast, add a splash of water.
• Kelp timing matters: Since kelp can turn the broth a little too “sea-forward” if boiled forever, pull it out near the end if you prefer a lighter taste.
  
  
  

Substitutions & Variations

• More heat: Add 1–2 sliced hot green chiles along with the shishitos.
• No shishitos: Small green peppers or mild long peppers work well; just cut them into bite-size pieces.
• Sweeter sauce: Add 1 extra tablespoon agave/honey. On the other hand, if you like it punchier, add a touch more lemon juice.
• Add radish (delicious): Thick slices of Korean radish (or daikon) can go in at the beginning, under the fish, so they soak up the sauce.
  
  
  

Make-Ahead & Storage Tips

• Make ahead: You can clean the fish and cut the vegetables up to a day in advance; then, when it’s time, the cooking goes quickly.
• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Reheat: Warm gently on the stove with a splash of water; that way the sauce loosens without overcooking the fish.
  
  
  

Serving Suggestions

• Steamed short-grain rice (you’ll want it for the sauce)
• Simple cucumber salad or lightly seasoned greens for freshness
• A mild soup on the side, since the braise brings plenty of bold flavor on its own