Korean Fried Fish with Gochujang Glaze
Korean Fried Fish with Gochujang Glaze
Embark on a culinary journey to Korea with this exquisite Korean Fried Fish, a dish that masterfully balances savory, sweet, and spicy notes. This recipe takes succulent white fish, such as cod fillets, and transforms it into a fried fish masterpiece with a distinctively Korean twist. The fish is first coated in a delicate, yet incredibly crispy batter, ensuring a golden-brown finish and tender flakes within. What truly elevates this dish is the vibrant gochujang glaze. Gochujang, a fundamental Korean fermented chili paste, offers a complex depth of flavor, adding a pleasant heat that is perfectly mellowed by hints of garlic, ginger, soy sauce, and a touch of honey or brown sugar. This sticky, glistening glaze adheres beautifully to the fried fish, creating an irresistible texture and a burst of umami with every bite. Frying fish is a beloved cooking technique across numerous cultures, and this Korean interpretation highlights the versatility of fried fish dishes. The dish is traditionally served with quick-pickled cucumbers, offering a refreshing counterpoint to the richness of the fried fish, and finished with a sprinkle of toasted sesame seeds and fresh scallions for added aroma and visual appeal. This recipe is an approachable yet exciting way to bring global flavors into your kitchen, perfect for a weeknight dinner that feels special or for impressing guests with a unique fried fish experience. Dive into the world of Korean cuisine and discover the magic of gochujang-glazed fried fish.
- Preparation time
- 25 min
- Cooking time
- 15 min
- Total time
- 40 min
- Servings
- 4
Instructions
Prepare the Fish
- 1Pat the cod fillets very dry with paper towels. Season lightly with salt and pepper.
- 2In a shallow dish, combine cornstarch and all-purpose flour. In another shallow dish, beat the egg.
- 3Dip each piece of fish first into the beaten egg, allowing excess to drip off, then dredge thoroughly in the cornstarch-flour mixture, ensuring an even coating.
Make the Glaze and Pickled Cucumbers
- 1In a small bowl, whisk together gochujang, soy sauce, rice vinegar, honey, sesame oil, minced garlic, and grated ginger until smooth. Set aside.
- 2For the quick-pickled cucumbers, combine sliced cucumber with 2 tbsp rice vinegar and 1 tsp sugar. Toss to coat and let sit while you prepare the fish.
Fry the Fish
- 1Heat vegetable oil in a large deep skillet or Dutch oven over medium-high heat to 350°F (175°C). Use a thermometer to ensure accuracy.
- 2Carefully place a few pieces of coated fish into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and cooked through. The fish should flake easily.
- 3Remove fried fish with a slotted spoon and place on a wire rack set over paper towels to drain excess oil. Repeat with remaining fish.
Glaze and Serve
- 1In a clean large bowl, gently toss the warm fried fish with the prepared gochujang glaze until each piece is thoroughly coated.
- 2Serve immediately, garnished with toasted sesame seeds and thinly sliced scallions, alongside the quick-pickled cucumbers.
Nutrition Information
- Calories
- 350 kcal
- Protein
- 25 g
- Fat
- 18 g
- Carbs
- 22 g
| Nutrient | Per serving |
|---|---|
| Calories | 350 kcal |
| Protein | 25 g |
| Fat | 18 g |
| Carbs | 22 g |
Tips
- Maintain oil temperature around 350°F (175°C) for crispy fish and to prevent it from becoming greasy. Use a cooking thermometer.
- Ensure fish is thoroughly patted dry before coating to help the batter adhere better and achieve optimal crispiness.
- For extra heat, add a pinch of Red Pepper Flakes or gochugaru to the glaze. For a sweeter glaze, increase the honey slightly.