Gochujang Glazed Alaskan Black Cod

Gochujang Glazed Alaskan Black Cod is an easy peasy dish. It’s super delicious, and after marinating, can be made in minutes.

Serve on a bed of veggies, or grains to achieve a relatively low-calorie meal.

Have you cooked with gochujang? 

Gochujang is a fermented sweet and spicy hot pepper paste originated from Korea. Adding gochujang to a recipe completely transforms it. It applies a distinctive flavor and glorious color, giving that eye appeal I’m always talking about.

Added to the gochujang for the glaze is soy sauce, white miso, sesame oil, lime juice and honey. It’s a quick and easy glaze, with those typical Korean characteristics.

Alaskan Black Cod is a succulent and velvety fish that requires little cooking. Thankfully, it’s available most of the year, from March to November, and a great source of omega-3s.

I shared this dish with Jasmine, creator of Fanci Fantastic, Tejal and Audrey, one Saturday evening, after serving them Grilled Apricot and Burrata Salad. They loved them both, but wanted more of the Gochujang Glazed Alaskan Black Cod.  Unfortunately for them, I created the recipe for four, but I promised to make it again some time soon.

To be honest, I don’t know when that will be as I like to take advantage of the opportunity when folks visit to test out my recipes. So shush, don’t tell them.

I may not rush to serve this to guests anytime soon, however, I will add Gochujang Glazed Alaskan Black Cod to my dinner rotation this summer. For two reasons: (1) it’s low-calorie; and (2) I still have a lots of gochujang. I guess I better experiment with it and come up with some other recipes.

This Gochujang Glazed Alaskan Black Cod was cooked under the broiler. As I mentioned earlier, making this dish relatively low on the calorie scale and super easy to make. If you can get your hands on some Alaskan Black Cod, give this recipe a try and let me know what you think.