Spicy cod fillets (Daegusal-jorim: 대구살조림)
Hello seafood lovers! Today's recipe is very simple, fast, and easy, but also very delicious with an amazing texture! It's spicy boneless cod filets (Daegusal-jorim: 대구살조림). I originally developed this recipe for those who are not comfortable eating fish with bones, but it ended up becoming one...
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
- 1 green chili pepper, sliced
- 1 plus 1/4 cup water
- 1/4 tsp ground black (or white) pepper
- 2 tbsp potato starch (or plain wheat flour)
- 1 medium onion, sliced
- 2 garlic cloves
- 1 tbsp soy sauce
- 2 tbsp gochu-garu (Korean hot pepper flakes)
- a palm-sized piece of dried kelp
- 1 green onion, chopped
Instructions
- 1
In a bowl, season the cod evenly with salt and ground black pepper. Let it sit for 30 minutes in the fridge. Pat dry with a paper towel to remove excess water.
- 2
Coat the cod pieces with the potato starch.
- 3
Evenly spread the onion and garlic in the bottom of a small pan.
- 4
Cut the dried kelp into 6 pieces and add it to the pan.
- 5
Add soy sauce and sprinkle the gochu-garu over the onion.
- 6
Add 1 cup water. Cook over medium high heat for about 3 minutes until it starts boiling.
- 7
Reduce the heat to medium. Stir. Add the cod pieces on top, side by side. Cover and cook for 5 minutes over medium heat.
- 8
Uncover and use a spoon to flip over each piece of the cod. Add the rest of the ¼ cup of water to the pan.
- 9
Add green onion and green chili pepper. Cover and cook another 5 minutes over medium heat.
- 10
Open the lid and scoop some liquid from the bottom of the pan and spoon it over top.
- 11
Remove from the heat and serve right away with rice and other side dishes.