Gochujang Miso Black Cod with Scallion Crunch 🐟🇰🇷

Description

Silky black cod brushed with a gochujang miso glaze, roasted until lacquered, then finished with a bright scallion cucumber crunch for balance.
Hook ✨
Restaurant level Korean flavor at home, sweet, spicy, and glossy, with melt in your mouth fish and a fresh snap on top.

Ingredients

• 🐟 700 g black cod fillets, skin on (1.54 lb)
• 🧂 6 g fine sea salt (1 tsp / 0.21 oz)
• 🫒 10 ml neutral oil (2 tsp / 0.34 fl oz)
• Glaze
• 🥣 60 g white miso (¼ cup / 2.1 oz)
• 🌶️ 35 g gochujang (2 tbsp / 1.2 oz)
• 🍯 25 ml honey or sugar syrup (1 tbsp plus 2 tsp / 0.85 fl oz)
• 🍶 30 ml mirin or rice wine (2 tbsp / 1 fl oz)
• 🥣 15 ml soy sauce (1 tbsp / ½ fl oz)
• 🧄 8 g garlic, finely grated (3 cloves / 0.28 oz)
• 🫚 6 g ginger, finely grated (2 tsp / 0.21 oz)
• 🌿 10 ml toasted sesame oil (2 tsp / 0.34 fl oz)
• Scallion crunch
• 🧅 80 g scallions, thin sliced (⅔ cup / 2.8 oz)
• 🥒 200 g cucumber, ribbons (2 cups / 7 oz)
• 🍋 15 ml lemon juice (1 tbsp / ½ fl oz)
• 🥣 10 ml rice vinegar (2 tsp / 0.34 fl oz)
• 🌱 10 g sesame seeds (1 tbsp / 0.35 oz)
• 🧂 1 g salt (¼ tsp / 0.04 oz)

Preparation

1. 1️⃣ Dry brine the fish
2. Pat cod very dry, season with salt, then rest uncovered in the fridge 30 minutes to firm up the surface. 🐟
3. 2️⃣ Mix the glaze
4. Whisk miso, gochujang, honey, mirin, soy sauce, garlic, ginger, and sesame oil until completely smooth and glossy. 🥣
5. 3️⃣ Coat and chill
6. Brush a thick layer of glaze over the cod and chill 20 minutes so it clings and bakes like lacquer. ✨
7. 4️⃣ Heat the oven and pan
8. Preheat to 220°C (425°F). Heat a heavy oven safe skillet 28 cm (11 in) over medium high for 2 minutes, add neutral oil. 🔥
9. 5️⃣ Sear skin side for structure
10. Place cod skin side down and sear 2 minutes until the skin grips and starts to crisp, do not move it early. 🐟
11. 6️⃣ Roast to glossy
12. Transfer the skillet to the oven and roast 7–9 minutes, until the glaze bubbles and the fish flakes but still looks juicy. ⏱️
13. 7️⃣ Quick broil for shine
14. Switch to broil 240°C (465°F) and broil 60–90 seconds until the top is deeply lacquered, watch closely to avoid burning. ✨
15. 8️⃣ Make the crunch
16. Toss scallions, cucumber, lemon juice, rice vinegar, sesame seeds, and salt, then rest 5 minutes to lightly pickle. 🥒
17. 9️⃣ Plate like a pro
18. Serve cod on a matte black plate and pile the scallion crunch on top, spoon any pan glaze around the fish. 🍽️

Total Time

⏱️ Prep: 15 min
🔥 Cook/Bake: 12 min
🛋️ Rest: 55 min
⏰ Total: 82 min

Back to full recipe