Braised Semi-dried Pollock (Kodari-jorim)

Steps

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1. 1
   Clean the semi-dried pollock: remove all fins and tail, scrape away scales, remove the gills and black internal membranes (which cause fishiness and bitterness), and scoop out any remaining innards. Repeat for the second fish. Rinse thoroughly.
   ▶ ≈1:35
2. 2
   Arrange the peeled and sliced daikon radish on the bottom of a pan, then layer the sliced onion on top.
   ▶ ≈8:23
3. 3
   Mix garlic cloves, 1 tablespoon hot pepper flakes, 3 tablespoons dark soy sauce, and 1 tablespoon rice syrup (or sugar) together; add 1 cup cold water to make the seasoning sauce.
   ▶ ≈9:58
4. 4
   Place the cleaned pollock on top of the radish and onion, pour the seasoning sauce around the edge, cover, and cook over medium heat for 20 minutes.
   ▶ ≈10:45
5. 5
   Open the lid, ladle the broth from the bottom over the fish, add the green onion pieces and red chili pepper, and mix with the broth. Reduce heat to low and simmer for 10 more minutes.
   ▶ ≈11:17
6. 6
   Turn heat to high, continue ladling the broth over the fish for about 1–2 minutes until the liquid is almost gone, then turn off the heat.
   ▶ ≈12:43
7. 7
   Serve the braised pollock directly in the pan on the table or transfer to a plate. Carefully remove fish bones while eating, and serve with steamed rice and other side dishes.
   ▶ ≈13:33