Gochujang Glazed Black Cod with Kimchi Fried Quinoa

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water using a fine-mesh sieve. In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the liquid is absorbed and the quinoa is fluffy. Let stand, covered, for 5 minutes.

   ~25 min
2. 2

   While the quinoa is cooking, prepare the gochujang glaze. In a large bowl, whisk together gochujang, soy sauce, honey, sesame oil, and rice vinegar. Mince the garlic and grate the ginger, then add them to the glaze mixture. Mix well.

   ~5 min
3. 3

   Finely chop the kimchi and thinly slice the green onions. Once the quinoa is cooked and fluffed with a fork, stir in the chopped kimchi and kimchi juice. Season with salt and pepper to taste.

   ~5 min
4. 4

   Pat the black cod fillets dry with paper towels. Season them lightly with salt and black pepper.

   ~2 min
5. 5

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Sear the black cod fillets for 3-4 minutes per side, until golden brown and cooked through. Remove the fish from the skillet and set aside.

   ~10 min
6. 6

   Reduce the heat to medium. Add the remaining 1 tablespoon of vegetable oil to the skillet. Pour the prepared gochujang glaze into the skillet and let it simmer for 1-2 minutes until slightly thickened.

   ~3 min
7. 7

   Return the seared black cod fillets to the skillet and spoon the glaze over them, ensuring they are well coated. Cook for another 1-2 minutes until the glaze is sticky and clinging to the fish.

   ~3 min
8. 8

   To serve, spoon a generous portion of the kimchi fried quinoa onto each plate. Top with a glazed black cod fillet and garnish with sliced green onions.

   ~2 min