(chopping)
(upbeat music)
- Hi, everybody!
Today let's make some delicious side dish with seafood.
It's pollock. These guys.
Two large pollock. One and a half pounds.
You can get this at a Korean store,
frozen section. Semi-dried pollock.
In Korean we call this "kodari."
I'm going to braise these two guys today
with Korean seasoning sauce and really make some salty,
delicious, savory side dish and it goes well with rice.
This side dish is called Kodari-jorim.
I can make so many different kinds of dishes with pollock.
When it's fresh or dried. This is semi-dried.
Semi-dried means that after the
fishermen catch, and then they dry in a sunny, breezy place.
And then it's a little semi-dried.
The texture of the flesh is a little firmer
and more chewier and really tasty.
So when you braise this kodari, the semi-dried pollock,
you need to know how to handle this,
otherwise it may turn really fishy or sometimes bitter.
We need to learn how to clean very nicely.
Whenever I handle my fish I always
put some newspaper.
On the newspaper I am just working
and then later all these things, some dirty stuff,
I wrap it up and then throw away.
Let's open.
(snipping)
So first let's just remove all fins here from this guy.
(snipping)
And this tail.
Okay and then this guy, too.
So nice! And next inside we gotta check out in the gill.
You guys know that through the gill they are breathing,
so there is always some dirty stuff that's stuck in there.
So we need to remove the gill.
It looks like really smooth, but it still has
little, tiny scales, so I like to remove.
Much, much getting clean if you do this.
(scraping)
You see?
Like this.
Tip of this head part, I always just cut it off.
You see, this gill is connected.
You can remove it this way.
See?
So grab this, pull it out.
But inside I like to remove all this stuff.
I'll use my spoon here.
I will just cut it in half.
You see that?
Some black kind of film.
You should remove this.
This is bitter, also.
So here there's lots of black stuff, like thin paper.
Very nice.
So this fish, pretty clean now.
(laughs)
I still need to wash.
In Korean cooking, when you cook fish
we always eat, also, fish head.
Fish head has a lot of, a lot of delicious stuff.
Around here there is some nice, delicious meat here.
Especially the part that's connected to gills,
that part, the meat is very tasty.
So my next one, same.
You will see, really tiny scales, you will find.
You see?
(scraping)
Still here's some leftover gill.
Black kind of paper, thin paper.
One of my friends asked me, a long time ago,
"Oh, whenever I make this kodari-jorim
"Why it always turns a little bitter?"
So I gave this tip:
"You have to remove the black paper from the inside."
"What, was it?
"I never remove that part."
So this is a very good tip.
Cut it off around two and a half inches.
Put it here.
Let's wash everything and this, we throw away.
Throw away, easy!
A nice wash.
We are going to use the cutting board again.
Pollock is well-handled.
Can you do that?
Easy, isn't it?
So, really this is like only $5.99, kind of cheap,
but you can make four servings,
you know, for all your family.
A really tasty side dish you can make at home.
I will just use this pan
and vegetables I'm going to use; radish, or daikon.
This is daikon and then onion and green onion
and red chili pepper and then also garlic.
Garlic's unskippable. (laughs)
And then one by one, when I prepare them, I will just add here.
So first let's cut it up, this radish.
This is daikon.
I use daikon but you guys can use Korean radish, too.
I just washed it already and dried.
You can use a peeler, but this is
a nice-shaped peeler, I use this.
When it's cooked I love this radish taste,
very soft and sweet.
You guys are interested in what it is?
I got this when I traveled to France, Nice.
At the time I needed to buy some peeler because
my peeler was broken and this one I found.
So when I came home and I used this,
really beautiful pattern, I couldn't believe.
I was so excited about this.
I had never seen such a thing before.
But when I came to New York and then I went
to a kitchenware store later, I found out that
this kind of stuff already existed.
(laughs)
This is about eight ounce. Eight ounce.
Cut this around a quarter inch.
(chopping)
Let's put in the bottom of the pan, radish, nice, beautiful.
Next, onion. Onion around five ounce, we need.
So I'm going to slice this and put it over here.
This amount is around five ounces.
Spread this evenly, it's going to make this sweet.
Pollock!
So next I'll make some seasoning sauce.
Three garlic cloves.
When I make this I usually don't use a lot
of hot pepper flakes, only one tablespoon
hot pepper flakes for this and I use soy sauce.
So add the garlic here.
I'm going to add, soon, hot pepper flakes and soy sauce,
but I like to cut it up, all everything.
This is green onion, large green onion, "dae-pa."
And red chili pepper.
You can use either green chili pepper or red chili pepper.
So this is for garnish later.
All cutting's done and I will use it later.
And then let's make this seasoning sauce with garlic,
hot pepper flakes, one tablespoon.
This is dark soy sauce, three tablespoons.
Jin-ganjang.
I'm using rice syrup, but if this is not available,
use sugar. Sugar or honey.
I'm going to use one tablespoon.
Very simple.
Drizzle here.
We need to add water, one cup cold water
so that we can use every drop of seasoning sauce.
And put this in the edge like this.
And cover, let's cook.
20 minutes over medium heat.
(upbeat music)
20 minutes passed, let's open.
(bubbling)
So radish is like this.
So we need to cook longer.
Because from radish all delicious
stuff comes out and also onion.
And you see the, a lot of broth on the bottom?
Just ladle this and pour over this.
And then let's add some green onion.
This green onion should be well mixed with this broth.
And red pepper, also.
Red pepper's flavor should be absorbed.
Okay.
And cover again and turn down the heat to low
so that all this delicious stuff
from the broth is going into fish.
So fish is tasty, also, radish is tasty.
Radish is cooked very nicely and very soft and sweet.
That's my favorite part.
We used all this green onion, but this is for garnish.
(upbeat music)
So, 10 minutes passed.
Wow, really delicious smell.
I'm going to turn up the heat to high heat.
Okay.
So put some broth here and put it over top.
So radish is very soft.
So until all broth is almost gone.
I'm going to keep doing this, about one or two minutes.
Okay, done, let's turn off.
You can put this pan on the table directly
and then with a few more side dishes,
and of course, rice.
It's going to be a really delicious meal.
But also, you can put this in a plate.
This is freshly made kimchi.
It's going to be my lunch today.
Sesame seeds and my rice.
When you share this pollock always prepare individual
small plates so that you can take some here.
So one chunk of fish here
and then you can eat it.
While you are eating still there's bone,
so we need to remove the bones.
So you need something like this, a plate.
And also, this is for everybody for bone collecting.
So all fish bones should go here.
I'm going to show you how I filet this.
All of my western friends who are not familiar with
Asian fish dishes, they were so freaked out.
"What, how can I eat?
"There's bones, bones together."
But, Koreans and also other Asian cultures,
we need to cook with bones because from
the bones there's delicious stuff comes out.
But when you eat it you can easily
remove the fish bones, just like me.
Radish. With the spoon it easily comes out.
You see?
And here, too.
This is fish bone, so just put it there.
A nice chunk of delicious fish.
Mmm.
Mmm.
Really delicious, pollock fish flavor,
I love that kind of special, unique flavor.
And also, the texture is very flaky.
Awesome, I like to eat more.
I made this kimchi yesterday.
I will show you head.
So head...
Head is usually like this.
There, that part, connected to gill.
Really this part is a very delicious part.
Tiny rib, I'm eating, like this.
A little messy, but delicious, that's the way,
usually we make
a lot of stuff, all of my siblings eat together this.
We use hands and fingers and then after
eating even we lick our fingers.
Nobody says that disgusting, you know, really tasty.
And also this part, you see?
I'm going to show you there's more meat here.
Flip over and this part it has a lot of meat.
See here?
What a flaky fish.
Here, too.
Never throw away the head.
Small head has a lot of meat between all these bones.
So tasty, and also with family members, using your fingers.
But if you feed your small baby,
you need to really look carefully,
so the small fish bones are all removed.
This way we enjoy the braised pollock.
Also, radish is so tasty.
Today we made braised pollock with radish.
Enjoy my recipe, see you next time.
Bye!
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