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 of my favorite quick recipes! You can enjoy the soft, flaky, and juicy cod without worrying about needing to pick out any fishbones at all.

Koreans always cook fish with bones because the bones themselves give a rich flavor when the fish is cooked for a long time. But this recipe doesn’t cook for a long time, just 13 minutes! So we don’t need the bones here at all.

The potato starch coated cod cooks fast and is shiny, a little sticky and firm but flaky. I added dried kelp to make it savory.

Ingredients

Serves 2 to 4

Directions

  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.cod fillet coated with 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.Korean cod recipe
  9. Add green onion and green chili pepper. Cover and cook another 5 minutes over medium heat.daegu-jorim
  10. Open the lid and scoop some liquid from the bottom of the pan and spoon it over top.daegusal-jorim
  11. Remove from the heat and serve right away with rice and other side dishes.daegusal-jorim

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18 Comments:

  1. angelsoo Hong Kong joined 12/17 & has 2 comments

    Tried lots of recipe from Maangchi.
    But first time post photo XP
    Thanks for this easy and delicious recipe. Love you Maangchi ^3^


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  2. discob75 Celina, OH joined 7/22 & has 1 comment

    Long time watcher and Maangchi recipe maker. I had some cod in the freezer and naturally came to your YouTube page to find a recipe to use it in. I found this one and just made it for lunch. It was delicious!! It was almost like a spicy lobster. I had a side of kimchi (your easy kimchi recipe) with it and sprinkled some sesame seeds on all of it. I couldn’t stop eating it! I’m sure I looked like an alligator to anyone passing by.
    I modify a lot of your recipes for carbohydrates as I have to eat very low sugar/carb, but they always turn out deliciously. Thank you so much for your content, Maangchi!!! You’ve converted a midwestern US, steak and potatoes eater into appreciating Korean cuisine!

    • Maangchi New York City joined 8/08 & has 378 comments

      It’s so fun reading your message here! I feel your passion for delicious cooking. “I’m sure I looked like an alligator to anyone passing by.” haha!
      “I modify a lot of your recipes for carbohydrates as I have to eat very low sugar/carb..” Wonderful!

  3. NancyK Pennsylvania USA joined 7/22 & has 1 comment

    Thank you very much for this recipe! My Korean husband LOVED it and asked for it again. Very enjoyable! I was gifted your cookbook by my best friend and it’s been fun making recipes with my kids and family! Thank you :)


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  4. JakeH Austin, TX joined 5/22 & has 1 comment

    Hi Maangchi,

    This looks so delicious! I am having trouble finding frozen cod filets nearby. Are there other types of fish that you think would be a good substitute with a similar flavor?

    Thanks!

    Jake

  5. Sarah78 Australia - Canberra joined 1/21 & has 3 comments

    Omg this was so yummy and super easy to make. What a great way to cook fish. My partner and I devoured it. Had it with rice and young radish kimchi.
    Just ordered your cookbook let the Korean Journey begin …..


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  6. Experimental Athenian Germantown, TN, USA joined 5/22 & has 1 comment

    I must say that this dish is very delicious and is a great alternative to my dad’s fried fish. His fish gets old after awhile, ha ha!

    Curious question, have you or any of your famed chefs tried using ginger for this recipe? If so, what is the proper way to incorporate it?

    I’m half Chinese so to me, a savory East Asian dish such as daegusal-jorim isn’t complete without the 3 major herbs: green onions, ginger, and garlic. :)

    • yama13 Chicago, United States of America joined 2/22 & has 2 comments

      I did! i was missing white onions and just the garlic and green onions felt lacking, so i added some ginger (and gochujang). it went very well with the rest of the flavours and i recommend it :)

  7. killoran United States joined 5/22 & has 1 comment

    I wanted to try this, but didn’t have any codfish. So I used swordfish, and VOILA! It’s great! Other than the fish, I pretty much followed the recipe as is. This is not bland at all, but my gochugaru is pretty spicy.


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  8. qwer12tyu34 usa joined 4/22 & has 1 comment

    I made this dish according to your method, but the taste is very weak, I don’t know if I added less soy sauce or less chili, do I need to add salt during the whole cooking process?

  9. Littlebopepapig United States joined 4/22 & has 1 comment

    I just made this and it turned out great, its not as pretty as yours so I’m too embarrassed to post a picture, but it tastes delicious. I always look forward to your recipes (especially the spicy ones). Because of you I became interested in cooking and hopefully one day my food will look as good as yours.

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