Crispy Sweet and Spicy Cod Fish “Gangjeong”
Chewy Cod Fish with a Fantastic Sweet & Spicy Kick! Cod Fish Gangjeong Loved by All Ages
Today, I’m sharing our family’s absolute favorite side dish and special treat: ‘Cod Fish Gangjeong’! The cod fish is crispy on the outside and chewy on the inside, perfectly coated with a sweet and spicy homemade sauce that makes it impossible to stop reaching for more. It’s fantastic as a side dish for rice or even as a savory snack with drinks. Capture everyone’s taste buds with this addictive Cod Fish Gangjeong!
Main Ingredients
- 2 cuts of prepared and sectioned cod fish
- 1/2 medium onion
- 30g green bell pepper
- Cornstarch, for coating the cod fish
- 1 tsp black sesame seeds
- 1 tsp salt (for marinating cod)
- Pinch of black pepper (for marinating cod)
- Vegetable oil, for deep frying
- Sliced almonds, for garnish (optional, adds nuttiness)
Sweet and Spicy Gangjeong Sauce
- 1 Tbsp minced garlic
- 1/2 cup (100ml) water
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp ketchup
- 0.5 Tbsp oyster sauce
- 1 Tbsp oligodang (corn syrup) or honey (adjust sweetness)
- 0.5 Tbsp vinegar (for a touch of tang)
- A dash of sesame oil (for finishing)
- 1 Tbsp minced garlic
- 1/2 cup (100ml) water
- 1 Tbsp gochujang (Korean chili paste)
- 0.5 Tbsp ketchup
- 0.5 Tbsp oyster sauce
- 1 Tbsp oligodang (corn syrup) or honey (adjust sweetness)
- 0.5 Tbsp vinegar (for a touch of tang)
- A dash of sesame oil (for finishing)
Cooking Instructions
Step 1
First, gather all your ingredients. Rinse the prepared cod fish pieces under cold water and pat them thoroughly dry with paper towels. Wash the onion and green bell pepper.
Step 2
Cut the onion into thick strips. Remove the seeds from the green bell pepper and cut it into chunky pieces. Cutting them slightly larger will prevent them from becoming too mushy when stir-fried.
Step 3
Season the cod fish pieces with 1 tsp of salt and a pinch of black pepper. Let them marinate for about 5 minutes. Then, generously coat the cod pieces with cornstarch. In a bowl, combine the cornstarch-coated cod with a little water (about 2-3 Tbsp) and black sesame seeds, then gently toss to ensure each piece is evenly coated. This prepares the cod for frying.
Step 4
In a deep pot or wok, heat a generous amount of vegetable oil over medium-high heat to about 350-360°F (170-180°C). To test the oil temperature, drop a small piece of coated cod; it should sizzle immediately and float to the surface. Carefully add the coated cod pieces one by one and deep-fry until golden brown and crispy on all sides. Once fried, remove the cod pieces and place them on a wire rack or paper towels to drain excess oil. Set aside.
Step 5
Now, let’s make the delicious gangjeong sauce. Heat a pan over medium heat and add the minced garlic (or garlic-ginger oil). Sauté until fragrant, then add the thickly sliced onion and stir-fry until it becomes translucent. Next, add all the sauce ingredients: 1/2 cup water, 1 Tbsp gochujang, 0.5 Tbsp ketchup, 0.5 Tbsp oyster sauce, 1 Tbsp oligodang, and 0.5 Tbsp vinegar. Stir well to combine.
Step 6
Once the sauce comes to a rolling boil, add all the fried cod fish pieces. Quickly toss them to coat evenly with the sauce. Let the sauce thicken slightly, then add the chopped green bell pepper and stir-fry for about 1 more minute, just until the pepper is slightly tender-crisp. Finally, drizzle with a dash of sesame oil and sprinkle with black sesame seeds and sliced almonds (if using). Give it a final toss to combine, and your delicious Cod Fish Gangjeong is ready to serve!
