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  • (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,

  • in the 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 make some salty,

  • delicious, savory side dish that 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, 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 chewy 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! 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 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 we throw away this.

  • 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.

  • First let's cut 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 a peeler because

  • my peeler was broken and this one I found.

  • So when I came home and I used this.

  • It made 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!

  • 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 of

  • hot pepper flakes for this and I use soy sauce.

  • Add garlic here.

  • I'm going to add, soon, hot pepper flakes and soy sauce,

  • but I like to cut 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.

  • This is for garnish later.

  • All cutting's done and I will use it later.

  • And then let's make 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)

  • Radish looks 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)

  • 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.

  • Radish is very soft.

  • 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

  • with a few more side dishes,

  • and of course, with rice.

  • It's going to be a really delicious meal.

  • But also, you can put this on 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.

  • 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 of eating.

  • Usually we used to make

  • a lot of stuff and with all of my siblings I ate together this.

  • We use hands and fingers and then after

  • eating even we lick our fingers.

  • Nobody says that's 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.