Spicy Steamed Cod Collar: A Special Recipe with No Fishy Odor
Perfectly Remove Fishy Smell with Spicy Sauce! Golden Recipe for Cod Collar Stew on a Chilly Day
On a chilly day, while warm soups are nice, how about a spicy steamed dish? We introduce a recipe for cod collar stew, where tender cod and crisp vegetables come together to make a wonderful meal or a perfect accompaniment to drinks. With a special technique to completely eliminate any fishy odor and add deep savory flavor, anyone can enjoy this delicious dish.
Main Ingredients- Cod collar 580g (prepared)
- Doenjang (Korean soybean paste) 1 Tbsp
- Soju 1 shot (approx. 50ml)
- Green onion 1 stalk
- Bean sprouts a handful (approx. 100g)
- Water dropwort (minari) a handful (approx. 50g)
- Cheongyang chili peppers 2
Seasoning Ingredients- Soy sauce 5 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Minced garlic 1.5 Tbsp
- Sugar 1.5 Tbsp
- Black pepper a pinch
- Soy sauce 5 Tbsp
- Gochugaru (Korean chili flakes) 3 Tbsp
- Minced garlic 1.5 Tbsp
- Sugar 1.5 Tbsp
- Black pepper a pinch
Cooking Instructions
Step 1
Gently rinse the fresh cod collar under cold running water and pat dry. (Using pre-prepared cod collar from the market makes it more convenient.)
Step 2
Fill a wide, deep wok or pot with plenty of water and add the prepared cod collar. Bring to a boil over high heat and cook the cod until it’s done.
Step 3
To effectively remove any fishy odor characteristic of cod, pour in 1 shot of soju. Soju helps to eliminate the unpleasant smell and taste.
Step 4
To further enhance the odor-eliminating effect, add 1 generous tablespoon of doenjang. Dissolve the doenjang well in the water without lumps, and bring it to a boil again. Doenjang also adds a savory depth of flavor.
Step 5
Now, add 1.5 tablespoons of minced garlic. (You can add a little more according to your preference.) Minced garlic, as it cooks, releases a subtle sweetness that not only masks fishy odors but also enhances the overall flavor of the fish.
Step 6
Let’s start with the main seasonings. Add 5 tablespoons of soy sauce for a deep flavor, and 1.5 tablespoons of sugar for sweetness. (The amount of sugar can be adjusted to your taste.)
Step 7
Add 3 tablespoons of gochugaru for color and spiciness, and stir well to combine all the seasoning ingredients. Finally, add a pinch of black pepper to further neutralize any remaining odors.
Step 8
Now, prepare the vegetables to accompany the dish. Slice 1 stalk of green onion diagonally. Add the sliced green onion to the wok.
Step 9
Wash the bean sprouts under running water until clean, then add them to the wok. The crisp texture of the bean sprouts is delightful.
Step 10
If you prefer a spicier dish, add 2 chopped Cheongyang chili peppers. The pungent heat will cut through any richness, making it even more delicious.
Step 11
Prepare the water dropwort (minari) for a fragrant aroma. Cut the minari into appropriate lengths and add it to the wok. The fresh scent of minari will elevate the dish’s flavor.
Step 12
Finally, place the green parts of the green onion on top for a decorative finish. Cover the wok and let it simmer briefly to allow all the ingredients and sauce to meld together. Your delicious steamed cod collar is ready! Stir occasionally to prevent sticking.
