KOREAN PAN FRIED COD WITH SPICY BOK CHOY
I love Korean food and, for a long time, I thought it was impossible to make at home. I'd look at the various side dishes and bowls of steaming hot spicy red soup and wonder - what the hell is in this?
After much eating, and research, and eating, and Googling, I came across a blog written by a cook named Maangchi, and quickly discovered that she is the queen of Korean cooking. Her recipes are so simple and delicious and totally changed my mind about cooking Korean at home. Some of the ingredients might be foreign to you but they are available at any good Asian grocery store.
This meal is easy to cook and super satisfying - especially if you're a Korean food lover like me.
Pan Fried Cod Fillets 대구전 (Recipe courtesy of Maangchi)
2-3 tbsp canola oil
400g fresh cod fillets - rinsed and patted dry (Maangchi says you can use frozen but I would definitely recommend fresh if possible)
3 eggs - lightly beaten
1 cup all purpose flour (for dredging)
2 cloves garlic - finely minced
1 green onion - minced
1 chilli of any variety - minced
handful cilantro to garnish
salt and pepper
1. cut cod fillets into desired size and place in a dish or bowl. season with salt, pepper and minced garlic.
2. add flour to fish bowl and quickly mix so that the fish is coated.
3. in a bowl, beat eggs and add minced green onion, red chilli and pinch of salt.
4. heat oil in a non stick skillet. dip each fillet in egg mixture and place in hot pan.
5. reduce heat and cook until fish is slightly golden and cooked through, turning occasionally to ensure even browning.
6. remove fish to a serving dish (or your plate) and garnish with cilantro.
Spicy Bok Choy 청경채 된장무침 (Recipe courtesy of Maangchi)
1 pound of small Shanghai bok choy - washed and separated into individual pieces
1 clove garlic - minced
1 green onion - minced
1 tbsp Korean fermented soybean paste (doenjang)
2 tbsp Korean hot pepper paste (gojujang)
2 tsp seasame oil
2 tsp sesame seeds
pinch of sugar
salt to taste
1. mix all sauce ingredients in a large bowl and set aside.
2. bring a large pot of water to a boil and blanch bok choy briefly until stems are slightly tender.
3. rinse under cold water and strain, eliminating all excess water.
4. add bok choy to sauce mixture and stir to coat.
5. remove bok choy from mixing bowl and place in a serving dish.
Serve both of these dishes with steaming hot bowls of sticky rice, hot sauce, and a dipping sauce of soy sauce and black vinegar.