Gochujang-Glazed Black Cod Recipe

Gochujang-Glazed Black Cod

Serves 6

If you haven't already, you'll want to get acquainted with gochujang, a fermented chili paste from Korea. Its flavor a mixture of sweet, sour, and heat pairs beautifully with black cod. Served alongside Sesame Kimchee Slaw, it makes for a beautiful presentation.


  • 1/4 cup maple syrup
  • 3 tablespoons gochujang (Korean red chili paste)
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce
  • 1 tablespoon white or yellow miso paste
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon toasted sesame oil
  • 2 pounds black cod, cut into 6 equal portions
  • Flaky finishing salt, to taste


  1. In a small bowl, whisk together everything but fish and salt.
  2. Place fish in a single layer on a parchment-lined, rimmed baking sheet. Spoon about a tablespoon of gochujang mixture onto each piece of fish. Marinate at room temperature 30 minutes (or chill up to 1 hour).
  3. While fish marinates, place remaining gochujang mixture in a small saucepan. Bring to a simmer and cook 1 to 2 minutes, until it reduces and thickens slightly. Remove from heat. Pour half the mixture into a small bowl and set aside.
  4. Adjust rack to top position and preheat broiler. Spoon remaining half of gochujang mixture on fish. Broil fish 8 to 10 minutes, until opaque throughout and flakes easily. Watch closely so fish does not burn.
  5. Place fish on serving plates. Top each with a small pinch of coarse salt and drizzle with reserved sauce. Serve with Sesame Kimchee Slaw.


Amount Per Serving (based on 6 servings)
Calories: 470
Carbohydrates: 95 g
Cholesterol: 95 mg
Fat: 32 g
Fiber: 0 g
Protein: 28 g
Saturated Fat: 7 g
Sodium: 720 mg
Sugar: 11 g
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Ratings and Reviews

“Overall this was delicious! i had steelhead trout so cooked a little less time. next time i would use less maple syrup and more soy sauce, as it was a little sweet for me, but still yummy!”

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