Gochujang Cod
By Connor Cooks
I picked up a couple of filets of cod from Costco before really having an idea of how I was going to cook it. I brought it home. Looked at it further. And realized cod is a great vessel to soak up the flavor of what it is cooked in.
Cod isn’t a very strong fish to start with and has a very mild flavor. The texture is a firm flakiness that makes it a fun fish to peel back a layer to eat.
I realized I still had some gochujang rattling around the back of my fridge and decided this would be a good fish to slather with gochujang and see what happened.
The result was a meal that won me high praises from my wife and mom. So, let’s make some Gochujang Cod!
Serves 3
Ingredients
- 1.5 lb Cod
- ½ cup gochujang
- ¼ cup rice vinegar
- 2 tbsp sesame oil
- 5 cloves garlic minced
- 1 tbsp minced ginger
- 2 tbsp salt
Preheat the oven to 425 degrees. Lay the cod on a baking sheet (foil line the pan for an easier clean up). Mix the gochujang, rice vinegar, sesame oil, minced garlic and ginger, and sugar in a bowl. Use a food brush to brush on sauce on to the cod. Bake cod for about 13 minutes or until 125 degrees internal temperature.
While cod is cooking, place excess sauce into a saucepan and bring to a boil to thicken. Once it hits a boil it will thicken fast. Pull off heat and set aside to dress on cod when serving.
Let cod rest for 5 minutes before serving. I served this with rice, cucumber salad and sauteed asparagus.
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