Today, I will show you how to make one of my favorite Korean side-dishes. For this dish, you need special kind of half dried pollack called “CoDaRi” in Korean. Usually, you can find it in any Korean or Asian store. With the right amount of salty flavor, and a little sweet flavor with slightly spicy taste, combines to taste really good with the pollack. Since it is half-dried fish, it has a good texture for eating. Plus, it is a side-dish that keeps longer in the refrigerator. We call this kind of yummy side-dish as a “rice thief” (밥 도둑=Bap DoDuk) in Korea. Funny expression? hehe… We call it that because it is easy to finish your bowl of rice quickly without other side-dishes. Without noticing much, your rice will be gone. Oops, it sounds dangerous for your diet. =P My husband tried it for the first time the other day, and he liked it. I just wish I could have gotten fresher fish, because then it would have been even more delicious. Anyway, I highly recommend that you try this for your meal someday. Thanks!!!

Short Korean Lesson: *^^*

• DoDuk (도둑) = Thief
• JoRim (조림) = One way to cook Korean food: Cook some ingredients with sauce and water (or broth) until the broth becomes thick.

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In Korea, pollack (“명태=MyungTae) is a very common and popular fish for cooking. I want to introduce different types of pollack that Korean people use. Simply I will divide into 4 groups depending on how they were prepared for cooking. Fresh (생태=SaengTae), Frozen (동태=DongTae), Half Dried (코다리=CoDaRi), and Fully Dried (북어=BookEo). As you can see, each one has own name. CoDaRi is pictured. It is half dried pollack for side-dishes or stews. Since its half dried, the texture is different from fresh (or frozen) or fully dried ones. If I have a chance later, I will introduce other types of pollack and how you can use them for Korean cooking.

• Use:
  Side-dish or Stew

• Storage:
  Keep in the freezer.

• Short Korean lesson: *^^*
  UmMa (엄마) = Mom
  ABba (아빠) = Dad