(chopping)
(cheery music)
Hi everybody! These are frozen cod.
Let's make a delicious side dish with this.
Let's make spicy cod fillets. In Korean: daegusal-jorim.
First thing we have to do it thaw out.
I'm using only one pound frozen cod.
It looks like this.
These are all thawed out.
Of course you can also use fresh cod fillets too.
You see?
This is exactly one pound.
Last night I put them in the fridge and now they are all perfectly soft.
Wash.
I'm going to season this.
So now, this is too big so I'm going to cut this in half.
Wow it's a big chunk!
Half teaspoon salt.
Ground black pepper around a quarter teaspoon.
Put this back.
Put this in the refrigerator for 30 minutes so that it's well seasoned.
30 minutes after I'm going to dry them out with my paper towel.
Next, this is a good tip: I'm going to coat these fish fillets with starch.
Potato starch. This is a really good tip. Big difference.
The texture is much much better and also shiny, and a little sticky.
It gives an amazing texture.
I just need 2 tablespoons.
If you don't have potato starch just use plain flour.
...two.
And coat.
So now, this fish is all prepared.
This is my small pan, I'm going to cook here. And a medium sized onion.
Two garlic cloves and green onion and green chili pepper.
That's all I need.
First, onion, let's spread, an onion comforter! (laughs)
Slice onion.
Ok.
And 2 garlic cloves.
Large garlic cloves.
Next, dashima. Dried kelp.
I'm using this dried kelp to make it savory.
Just around your hand size.
Because it's a little amount of fish we don't need much.
Just cut it...
like this.
I need only 1 tablespoon of soy sauce.
Around 2 teaspoons gochu-garu, hot pepper flakes.
Of course you guys can control the spiciness. You can make it non-spicy
by not adding gochu-garu.
I'm going to add one cup water.
Turn on the heat to medium high heat.
And let's boil.
I may have to add more water later I will see.
It will start boiling in 3 minutes.
Then I'm going to add this fish.
Usually we Koreans always use the whole fish.
Or cut up including all the bones,
because delicious stuff is coming out of the fish bones.
The reason I developed this recipe and the reason I love this recipe
is because one of my friends.
One day we had a dinner party in my house
and everybody was busy eating many Korean side dishes.
There was a pan-fried fish coated with sweet, crunchy sauce.
Looks really really delicious
We Koreans have no problem I can take out fish bones so easily
because we are so accustomed to eating fish that way.
But I saw my friend was just running to the bathroom.
Like this. (laughs)
I found out he got chewed a fish bone and was so freaked out.
I thought that maybe I should make a recipe with no fish bones
so that everybody, even Koreans, even myself, don't have to worry about taking out fish bones.
So especially this recipe is perfect.
Of course when I make soup or stew definitely I have to use fish bones.
Because fish bones give a lot of deliciousness.
Now it starts boiling.
Just 3 minutes later it starts boiling.
And this dried kelp is expanded now.
Because this dried kelp makes it tasty.
I'm going to turn down the heat to medium.
So let's add fish.
Like this.
And close.
I'm cooking 5 minutes after that I'm going to add green chili pepper and green onion.
5 minutes passed. Oh wow look at this!
I turned down the heat to medium low.
And flip it over.
I think I need to add a quarter cup more water,
green onion and green chili pepper.
So I just cook another 5 minutes and then finished.
I'm going to serve directly on the table.
(jazzy music)
Ok!
Wow! Nice!
Look at that!
Wow. On the bottom there is onion.
Because of this it's not burnt.
Scoop some and then put this on the top.
Turn off.
That's it.
So these are my mitbanchan brought from my refrigerator.
I also made some freshly made side dishes.
And with this, it will be a perfect meal! (laughs)
Tiny anchovies.
You can keep in the refrigerator for one month.
I made this this morning.
And then this is jangjorim, salty braised beef.
Bugeo-muchim is dried pollock.
Oh my, so good! Mouth watering.
This is my lunch!
Oooh! (jazzy music)
So when you eat with your family, like this.
Smells so good, I love it.
So I know, I make this way all the time so I know what it tastes like.
Look at that!
It's a little broken easily.
Because so flaky and soft.
Mmm! (laughs)
This fish is flaky and chewy, a little bit.
And then soft! Very soft. Melting in my mouth.
Not greasy at all. Very refreshing. And yummy.
Spinach.
(crunching)
So I'm going to use my spoon.
Mmm!
Salty braised beef.
Mmm! Dried pollock.
Before attacking this guy, I need to eat some rice.
Because rice is bland, and this is a salty side dish, they go together.
Mmm! Mmm! (laughs)
Good, good! Now, it's time to say goodbye!
Today I showed you how to make this spicy cod fillet.
In Korean, daegusal-jorim.
Enjoy my recipe. See you next time! Bye!