Silky black cod brushed with a gochujang miso glaze, roasted until lacquered, then finished with a bright scallion cucumber crunch for balance.
Hook β¨
Restaurant level Korean flavor at home, sweet, spicy, and glossy, with melt in your mouth fish and a fresh snap on top.
Ingredients
Servings: 4
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π 700 g black cod fillets, skin on (1.54 lb)
π§ 6 g fine sea salt (1 tsp / 0.21 oz)
π« 10 ml neutral oil (2 tsp / 0.34 fl oz)
Glaze
π₯£ 60 g white miso (ΒΌ cup / 2.1 oz)
πΆοΈ 35 g gochujang (2 tbsp / 1.2 oz)
π― 25 ml honey or sugar syrup (1 tbsp plus 2 tsp / 0.85 fl oz)
π§ 80 g scallions, thin sliced (β cup / 2.8 oz)
π₯ 200 g cucumber, ribbons (2 cups / 7 oz)
π 15 ml lemon juice (1 tbsp / Β½ fl oz)
π₯£ 10 ml rice vinegar (2 tsp / 0.34 fl oz)
π± 10 g sesame seeds (1 tbsp / 0.35 oz)
π§ 1 g salt (ΒΌ tsp / 0.04 oz)
Preparation
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Total Time
β±οΈ Prep: 15 min
π₯ Cook/Bake: 12 min
ποΈ Rest: 55 min
β° Total: 82 min
Nutritional Value
π₯ Calories: ~420 kcal
πͺ Protein: ~32 g
πΎ Carbohydrates: ~18 g
π§ Fat: ~24 g
π₯ Fiber: ~2 g
π₯ 420 kcalπͺ 32 g proteinπ 18 g carbsπ§ 24 g fatπΎ 2 g fiber
Macro Split (kcal)
β
β
Macro grams
Advice
Keep the broil step under 90 seconds and stay right there, gochujang caramelizes fast.
Why it works π‘
Miso and gochujang create a sticky glaze that roasts into a shiny crust, and the quick scallion cucumber topping cuts the richness so every bite stays bright.
Twist πΆοΈ
Swap black cod for 700 g salmon (1.54 lb) and roast 6β8 minutes, or add 5 g gochugaru (2 tsp / 0.18 oz) to the glaze for extra heat.
Status
Lacquered gochujang miso cod with a fresh scallion crunch, glossy, spicy, and unreal on a weeknight πβ¨ #grannyzen #Fish_and_Seafood #gochujang_miso_black_cod_with_scallion_crunch #korean_cuisine
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