Korean Daegu Doenjang Gui (Doenjang-Grilled Cod)
Daegu-doenjang-gui is a Korean grilled cod dish where fillets are coated with a mixture of doenjang, minced garlic, and sesame oil, then cooked until the paste forms a thin, savory crust over the fish. Cod's mild, white flesh is an ideal canvas for doenjang's deep, fermented soybean flavor-the seasoning does not compete with the fish but rather defines it. As the paste dries slightly on the surface under heat, it creates a concentrated savory shell while the flesh underneath stays moist and flaky. Adjusting the amount of doenjang is key since it can easily oversalt the delicate fish, and serving with sliced green onion or perilla leaves provides an herbal counterpoint to the earthy paste.
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Instructions
- 1
Pat cod dry and cut into serving portions.
- 2
Mix doenjang, cooking wine, garlic, syrup, sesame oil, and pepper.
- 3
Coat cod lightly with marinade and rest for 15 minutes.
- 4
Preheat pan or grill and cook cod over medium heat.
- 5
Cook 5-6 minutes per side until flesh turns opaque.
- 6
Sprinkle sesame seeds and serve warm.
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