Spicy Korean-style braised cod from Milk Street: The World in a Skillet (page 83) by Christopher Kimball

  • soy sauce
  • garlic
  • Show all ingredients...

  • EYB Comments

    Can substitute jalapeño chiles for Fresno chiles, and Yukon Gold potatoes for daikon radishes. See recipe for variations.

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Notes about this recipe

  • Eat Your Books

    Can substitute jalapeño chiles for Fresno chiles, and Yukon Gold potatoes for daikon radishes. See recipe for variations.

  • Linda_E on January 06, 2026

    This was easy and very good served with brown jasmine rice. I followed the recipe closely, except I substituted Swiss chard for the bok choy to use the veggies in my recent CSA box. It worked out fine. I’d definitely make it again and will probably try it with bok choy next time.

  • valderaa on November 03, 2025

    Easy and delicious. I substituted for the sake and mirin to keep it alcohol free. Plus I do not like supermarket mirin, which is sugar water. I used unsweetened apple sauce mixed with water for a very mild sweetness. Plenty of flavor from the gochujang, ginger, and garlic. I included the optional scallions, sesame seeds, and sesame oil. The daikon was terrific. Served over brown rice. For my second helping, I added the optional kimchi. Was good to extend the dish but not necessary. The leftovers will be a great lunch. Will make again.

  • foodgloriousfood on April 04, 2023

    Didn’t use Daikon. Added a heap of bok choy instead. Served with noodles. We enjoyed it and would make again.

  • Lsblackburn1 on January 10, 2023

    Nothing mind-blowing, but easy to make and very tasty. I omitted the chili because I figured the gochujang would be spicy enough for me.

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