Today, I will show you how to make one of my favorite Korean side dishes. For this dish, you need a special kind of fish: half dried pollack, which is called “CoDaRi” in Korean. Usually, you can find it in any Korean or Asian store. It has the right amount of salt already added. This dish is a little sweet with a slightly spicy taste. Since it is a half-dried fish, it has good texture for eating. Plus, it is a side dish that keeps longer in the refrigerator than other side dishes. We call this kind of delicious side dish as a “rice thief” (밥 도둑=Bap DoDuk) in Korea because it is easy to finish your bowl of rice quickly without other side dishes. haha … 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!
Yield: 6 Servings
Short Korean Lesson: *^^*
- DoDuk (도둑) = Thief
- JoRim (조림) = A way to cook Korean food: Cook some ingredients with sauce or broth until the liquid becomes thick.
Main Ingredients
- 1 Pack CoDaRi (1 Half Dried Pollack /About 13 oz)
- 2 Green Onions
Sauce Ingredients
- 2 Cups Water
- ¼ Cup Soy Sauce
- 2 Tbsp Red Pepper Powder
- 2 Tbsp Sugar
- 2 Tbsp Corn Syrup
- 2 Tbsp Canola (or Vegetable) Oil
- 1⅓ Tbsp Minced Garlic
- 2 Pinches Ginger Powder
- 2 Pinches Black Pepper
Directions
If you buy whole half-dried pollack, cut it into 2 inch pieces and remove the fins with scissors. I bought precut frozen CoDaRi.
In a bowl, combine all of the ingredients for the sauce except corn syrup: 2 cups water, ¼ cup soy sauce, 2 Tbsp red pepper powder, 2 Tbsp sugar, 2 Tbsp canola (or vegetable) oil, 1⅓ Tbsp minced garlic, 2 pinches ginger powder, and 2 pinches black pepper. Mix.
In a pan, place all of the fish.
Pour the sauce mixture on top of the fish. Cook it for about 10 minutes on medium. The broth will start to thicken.
After 10 minutes, add 2 Tbsp of corn syrup and increase the temperature to medium-high. Cook for another 10 to 15 minutes.
The broth will be reduced in half. Be careful not to burn it, so keep an eye on it.
Add 2 chopped green onions, and cook for 5 more minutes on high. You can see that I increased the temperature slowly.
When it is done, the liquid will be like a thick sauce. This looks absolutely delicious.
Keep this in the refrigerator and serve it with rice. You can keep it at least for 10 days in the refrigerator. The only problem is, you will finish this within few days since it is very delicious. hehe … Thanks for visiting my blog. Please come back more often!
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I had something that looked like this at a korean sushi bar/restaurant but it was salmon. Do you know what it might be called and how to make it? Is it made the same? It looks like the same sauce and cut of fish. It was really delicious. I’d love to make it at home. It was a banchan I’m pretty sure. I’m not sure if this matters but it came with beer (Sapporo).
hi Samantha,
I think.. they served Japanese food ..and I guess.. what you tried was.. tuna with teriyaki sauce .. do you think it’s right ?? sorry.. let me know what you think..
I’m going to try and make this today. I wonder what I can use instead of corn syrup. I live in Japan. Maybe mizuame will be OK …
hi Sem,
You can use sugar or honey instead… I have a Japanese panpal.. hehe Nice to meet you.
Aeri,
I made this today. It was so good but too hot for my husband and son. They don’t like to eat hot foods. Next time I make it, I will have to put less hot pepper. Thank you for the recipe. It was delicious!
hi Hlee,
Yes, you can reduce the amount of red pepper powder for them.. hehe thanks
Would this work with black cod, eun dae goo jo rim as well?
Hi, Sun
To be honest, I’m not familiar of some English names for ingredients. So I researched what is black cod. I think cod and pollack have very similar flavor and texture, so I guess that black cod will work for this recipe too. (I’ve never tried black cod before.. only tried just normal cod) One thing, I concern is… as my recipe says.. this recipe..the pollack is prepared specially for this recipe.. half dried… If the fish is fresh or frozen, it will still not that bad…just the texture will be changed for this dish. I just wanted to tell that. The sauce will work for jo rim as you asked.. ^^ Thanks !!!
i m from ksaandilike food korea
Hi, jeje
I’m very happy to meet you !!!
Thanks !!! Come back please~~ hehe
Hi Aeri,
I tried making this dish last week and really liked it. My wife enjoyed it too. Only problem I had was the Kodari breaking up and not holding shape. How do you get around that when you make it?
Hi, Robin
Wow..thank you for trying this. So excited to hear that you and your wife enjoyed it. hehe.. If it’s right kind (half dried one..).. it shouldn’t be broken like that.. I usually pour the sauce..and don’t stir.. just let them cook. ^^ Oops..I wonder if it’s helpful enough to answer.. thanks..
i forgot to tell you, i like the plate you used.
and the chopsticks too. 
*hi bryson
*
Hi, farleen
love you~~
hehe~~~ Thank you~~~~
My lovely friend arleen always look at my dishes carefully..
Have a wonderful Lord’s day tomorrow. Good night !!!
p.s bryson sent you a wink…
My wife realy likes this one.
Hi, James
As I said before, I envy your wife in that point. hehe thanks !!!
Aha.. your name is James.. ^^
You can make this side-dish for her then..right
Wow!!! I find your blog finally!
I want to try to make this one/
Hi, meimeijoyful
wow.. Nice to meet you !!! welcome !! hehe Yes.. try this dish someday. Thanks
oh, yum! I think we ate this when we visited Seoul. I took a picture of some fish in the market, I wonder if it was these pollack? I can’t figure out how to post the picture here, sorry!
Hi, Karen
hehe.. if you go to forum.. there is “food picture” folder.. and there is one posting that explains how to post pictures there.. anyway.. Thank you for your comment !!
Hi Aeri,
Have you ever heard of Korean brand “Livart”? I saw this nice mini mixer in Hanahreum Vancouver and have a hard time deciding whether to buy the set or the Magic Bullet. Maybe you’ve seen this product before. The color is green and it looks so much like the Magic Bullet. In case you know, can I use the mixer as a food processor and as blender at the same time? And is the quality good?
Thank you in advance, Aeri.
I’m so happy to hear about the good news. God bless you two and the little soul in your womb.
Hi, Fran
Oh~~~ I remember.. there is furniture brand “Livart” in Korea..but to be honest, I don’t know about the mini mixer…oops..sorry.. What I think is.. blender and mixer are same… and food processor is a little different.. Sorry that I didn’t give you good answer for the brand you asked me.
Thank you for your congratulations !!!
when my kitchen is done, this is the first thing i will make!
this looks absolutely Y U M M Y!
Hi, Farleen
Can’t to wait for your new kitchen…YA~~~~ hehe..thanks
Yep~~~ I’m sure that you will like this.