Introduction

Ssamjang black cod with kimchi yaki udon is a dish inspired by Korean cuisine, featuring a perfect balance of umami, spice, and sweetness. The black cod is pan-seared to perfection and glazed with a flavorful ssamjang sauce, while the side of kimchi yaki udon adds a satisfying chewiness with a hint of tangy spice. This dish is an excellent choice for a flavorful and wholesome meal.

Preparation & Cooking Time

  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Servings: 2

Ingredients

For the Black Cod

2 black cod fillets (about 140g each)

1 tbsp neutral oil (canola or sunflower oil)

1/4 tsp kosher salt

1/2 tsp black pepper

For the Ssamjang Sauce

2 tbsp gochujang (Korean chili paste)

1 tbsp white miso

1/2 tsp minced garlic

1/2 tsp minced onion

1/4 tsp grated ginger

1 tbsp rice syrup

1 tbsp mirin (Japanese rice wine)

2 tbsp water

1 tsp sesame oil

For the Kimchi Yaki Udon

200g fresh udon noodles

1/2 cup chopped kimchi

2 tbsp kimchi juice

1 tbsp cooking oil

1 tsp toasted sesame seeds

1 tbsp chopped green onions

Instructions

1. Prepare the Ssamjang Sauce

In a small bowl, mix all the ssamjang sauce ingredients until well combined.

Let the sauce rest for 10 minutes to allow the flavors to meld.

2. Cook the Black Cod

Heat a pan over medium-high heat with neutral oil.

Season the black cod fillets with kosher salt and black pepper.

Sear the fillets for 3-4 minutes on each side until golden brown.

Once cooked, brush a thin layer of ssamjang sauce over the fillets and let them rest.

3. Stir-Fry the Kimchi Yaki Udon

Heat cooking oil in a pan over medium heat and add the udon noodles. Stir-fry until slightly firm.

Add the chopped kimchi and kimchi juice, stirring for another 3-5 minutes until the noodles are evenly coated and take on a vibrant red hue.

Remove from heat.

4. Plating the Dish

Place the stir-fried kimchi udon on a serving plate.

Lay the ssamjang-glazed black cod on top.

Garnish with toasted sesame seeds and chopped green onions.

Flavor Profile

This dish delivers a perfect blend of bold, savory, and spicy flavors. The black cod is rich and buttery, complementing the deep umami and mild heat from the ssamjang sauce. The kimchi yaki udon adds a tangy and chewy contrast, making each bite a harmonious fusion of textures and tastes.

Tips & Notes

  • If mirin is unavailable, substitute with diluted white wine and a touch of sugar.
  • Adjust the amount of gochujang to control the spice level.
  • Aged kimchi works best for stir-frying as it has a deeper, tangier flavor.

Enjoy your Ssamjang Black Cod with Kimchi Yaki Udon and savor the rich, bold flavors of Korean-inspired cuisine!