Spicy and Savory Braised Cod with Aged Kimchi
#AgedKimchiRecipe #CodFishStew #RiceThiefRecipe Master the art of making delicious braised cod with aged kimchi for a flavorful meal.
Introducing a recipe for Spicy and Savory Braised Cod with Aged Kimchi, a ‘rice thief’ dish where the deep flavors of aged kimchi meet the delicate taste of cod. We’ll share a secret method using cheongju (rice wine) and plum extract to ensure a clean, non-fishy taste. Solve your aged kimchi surplus and create an impressive main dish simultaneously!
Main Ingredients- 6 sheets of well-fermented aged kimchi
- 1 cod fish (cleaned and portioned)
- 1 piece of radish (about 100g)
- 1/2 onion
- 2 Korean red chili peppers (cheongyang peppers)
Cooking Instructions
Step 1
Thaw the frozen cod completely under running water. To effectively remove any fishy odor or gaminess, soak the cod in cheongju (or cooking wine) for about 10-20 minutes. This step ensures a much cleaner flavor.
Step 2
In a large, deep pot, lay down the sliced radish at the bottom. The radish will absorb the sauce as it simmers with the cod, adding a delicious depth of flavor.
Step 3
Slice the onion thinly and cut the Korean red chili peppers diagonally. Adding the chili peppers provides a fresh, spicy kick that complements the heat from the gochugaru, enhancing the overall savory taste.
Step 4
In a bowl, combine the minced garlic, chopped green onion, minced ginger, red chili powder, soy sauce, plum extract, cheongju (or cooking wine), sugar, and sesame oil. Mix well to create a flavorful seasoning sauce. Ensure all ingredients are thoroughly combined.
Step 5
On top of the radish layer in the pot, arrange the aged kimchi leaves, stacking them neatly. Overlapping each leaf nicely will make the dish look appealing when served.
Step 6
Place the cod, which has been soaking in cheongju, attractively on top of the kimchi. Position the cod pieces so they can cook evenly amidst the kimchi and sauce.
Step 7
Evenly sprinkle the sliced onions and diagonally cut chili peppers over the cod. This adds both visual appeal and a balanced flavor profile.
Step 8
Pour the prepared seasoning sauce evenly over all the ingredients, ensuring no spots are missed. This helps the sauce penetrate the ingredients thoroughly.
Step 9
Add enough natural seasoned broth or anchovy-kelp broth to half-submerge the cod. This will allow the ingredients to cook in a flavorful liquid that will reduce as it simmers.
Step 10
Finally, cover the cod with the remaining radish pieces. Then, uncover the pot and bring it to a rolling boil over high heat. Boiling over high heat initially helps to lock in the flavors and starts the reduction process quickly.
Step 11
Once the broth is boiling vigorously, reduce the heat to medium and let it simmer gently. While it simmers, ladle some of the broth from the pot and pour it over the cod. This basting process ensures the cod stays moist and absorbs the sauce evenly. Add the chopped green onions on top at this stage.
Step 12
When the broth has reduced significantly and the ingredients are tender, turn off the heat. The cooking time can vary depending on the size of the cod and the heat level, so check for tenderness before finishing.
Step 13
Transfer the finished Braised Cod with Aged Kimchi to a serving dish attractively. Start by laying down the aged kimchi and radish, then place the braised cod on top. Finish with a sprinkle of chopped green onions and sesame seeds for a complete and delicious ‘rice thief’ dish. Enjoy your meal!
