Entree: North Korea – North Korean Coastal Cuisine – 명태조림 ➤ Myeongtae Jorim (Braised Pollock)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 4 pollock fillets, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) neutral oil (vegetable or corn oil)
- 1 medium (about 12 oz / 340 g) Korean radish (mu), peeled and cut into 1/2-inch thick slices
- 1 small (about 6 oz / 170 g) onion, cut into wedges
- 3 stalks (about 3 oz / 85 g) scallions, cut into 2-inch (5 cm) lengths
- 4 cloves (12 g) garlic, thinly sliced
- 1 tsp (2 g) grated fresh ginger
- 3 tbsp (45 ml) Korean soy sauce (guk-ganjang) or regular light soy sauce
- 1 tbsp (15 ml) rice wine or dry white rice cooking wine
- 1 tbsp (15 ml) sugar
- 1 tbsp (15 ml) gochugaru (Korean chili flakes) or to taste
- 1 cup (240 ml) kelp-anchovy broth (see note below) or low-sodium fish/anchovy broth
- 1 tbsp (15 ml) sesame oil
- 1 tsp (5 g) toasted sesame seeds (optional)
- 1 piece kombu/kelp (about 4x4 in / 10x10 cm) and 10 dried anchovies to make broth (or substitute 1 cup / 240 ml prepared broth)
- Salt and black pepper to taste

Instructions

1. Prepare broth and blanch radish: If making broth, put kombu and dried anchovies in 4 cups (960 ml) cold water, bring to a gentle simmer for 10 minutes, remove anchovies and kombu, and reserve broth. In a skillet or shallow pot, heat 1 tbsp (15 ml) oil over medium heat and lightly brown radish slices for 2–3 minutes; add 1 cup (240 ml) of the prepared kelp-anchovy broth, cover and simmer until radish is nearly tender, about 8–10 minutes.
2. Sear fish and assemble braise: Season pollock fillets lightly with salt and pepper. Push radish to one side of the pan, add remaining 1 tbsp (15 ml) oil, and sear the pollock fillets skin-side down (if skin on) 1–2 minutes just to color. Whisk together soy sauce, rice wine, sugar, gochugaru, grated ginger and sliced garlic; pour the sauce evenly over the radish and fish. Add onion wedges and scallion pieces around the fillets.
3. Braise gently: Reduce heat to low, cover the pan tightly and simmer gently for 8–12 minutes until pollock is opaque and flakes easily and the sauce has slightly thickened. Spoon pan sauce over fillets occasionally for even glazing. If sauce reduces too much, add up to 2–4 tbsp (30–60 ml) broth.
4. Finish and serve: Drizzle sesame oil over the braised pollock, scatter toasted sesame seeds and additional scallions if desired. Serve hot with steamed rice and kimchi or lightly pickled vegetables.