Gochujang Garlic Cod Fish
Did everyone have a wonderful Thanksgiving? I sure did! My husband and I decided to take this time for a fun family trip! Since my husband started his MBA school, we haven’t been able to spend much time together… So we decided that we will have some relaxing, fun time as a family in Salt Lake City, Utah. We really enjoyed our time there… and I will post some pictures from the trip sometime soon. We got to see the pretty lights at the Temple Square – we even took a carriage ride around it. The kids absolutely loved it and it was awesome seeing their faces lit up when we were on the ride.
I feel bad though that I took a one-week long break from blogging… I missed it while I was gone. With Christmas coming up and all, I’ll be posting some of my favorite holiday treat recipes. But I’ll be sure to post at least one Korean recipe a week. This cod fish recipe has become one of my favorite ways to enjoy cod now.
I love fish but it’s so hard to find fish that I used to eat back in Korea. I hate that you can’t really get any fresh fish around here where I live – when I say “fresh”, I mean fish that were alive when I purchased it. That’s how it usually works in Korea.. At least that’s how it worked when I lived there. My mom and I would go to a fish market and pick out live fish and they would kill and clean the fish for us. It was awesome! But Costco has good looking fish sometimes and whenever they do, I make sure to buy some. There isn’t too much variety but cod is actually one of my favorite fish so I bought some when I saw them.
I enjoy the unique texture and flavor of cod fish plain, with just salt and pepper but this time, I marinaded it in one of my favorite Korean sauces. This sauce is so delicious with a little heat from Gochujang and Gochugaru (Hot pepper sauce & red pepper flakes). And the garlic in the sauce is a perfect addition to the very Korean sauce.
- 1 cod fillet, cut into 2-4 equal pieces
- 1 tablespoon olive oil
- 1 heaping spoonful Gochujang (Korean hot pepper paste)
- 1 heaping spoonful Gochugaru (Korean red pepper flakes)
- 1 tablespoon minced garlic
- 3 tablespoons soy sauce
- 1 tablespoon Oligo Dang or sugar
- 1 tablespoon sesame oil (preferably Korean brand)
- Juice squeezed from 1 lemon
- toasted sesame seeds
- 1 green onion, chopped
- cooked brown rice
- In small bowl, combine the gochujang, gochugaru, garlic, soy sauce, Oligo Dang (or sugar), and sesame oil. Stir and set aside until needed.
- In large pan, add 1 tablespoon olive oil and heat over medium high heat. Add cod and cook 4-5 minutes both sides. Squeeze juice from 1 lemon to the fish. Add the prepared sauce to the pan and reduce heat to medium. Continue to cook until the fish absorbs most of the sauce, about 3 more minutes.
- Sprinkle with green onions and serve with brown rice.