Side Dishes

Glazed Kodari with Nurungji Crust

Name: Glazed Kodari with Nurungji Crust
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Cuisine: Korean
Ingredients: 50 g Semi-dried pollock (kodari); 7.5 g Nurungji (scorched rice) powder; 4 g Soybean oil; 2 g Red chili, minced; 2 g Thin green onion, minced; 3 g Soy sauce; 1.5 g Sugar; 1.25 g Mirin (matsul); 1 g Fine gochugaru; 5 g Onion, grated; 1 g Minced garlic

코다리 양념구이

Boneless semi-dried pollock coated in nurungji (scorched rice) powder, pan-fried, then brushed with a soy-onion-chili glaze and finished with red chili and chives. Prepare through step 4 and freeze for a handy side dish; crushed nurungji adds nuttiness to the coating.

📝 Step-by-Step Instructions

Split the pollock open, halve lengthwise and remove the bones.

Glazed Kodari with Nurungji Crust — step 1

Cut in half and coat the inside with nurungji powder.

Glazed Kodari with Nurungji Crust — step 2

Mix the glaze ingredients.

Glazed Kodari with Nurungji Crust — step 3

Pan-fry the pollock in oil.

Glazed Kodari with Nurungji Crust — step 4

Brush with the glaze and cook briefly again.

Glazed Kodari with Nurungji Crust — step 5

Sprinkle with the red chili and green onion.

Glazed Kodari with Nurungji Crust — step 6

📊 Nutrition Facts (per serving)

133Calories (kcal)

10 gCarbs

12.1 gProtein

5.1 gFat

258.1 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.