This Man's Cook's Cod Gwangjeong

• cod 4 pieces
• potato starch 1 cup
• soy sauce 3 tablespoons
• oyster sauce 1 tablespoon
• gochujang 1 tablespoon
• jochung 4 tablespoons
• ketchup 2 tablespoons
• mirin 1/2 cup
• minced garlic 1 tablespoon
• black pepper 4 pinches
• vegetable oil 2 cups
• green chili peppers 2
• sesame seeds 1 tablespoon

Recipe 🍳

Cooking tips 💡

• Avoid using flour or tempura batter, as they result in a hard texture. Always use potato starch for a chewy texture and better sauce adhesion.
• To prevent oil splatter during frying, ensure the fish is thoroughly dried—especially inside and out—using kitchen towels after washing.
• Double-frying the cod in hot oil after initial moisture removal ensures a crisp exterior and tender, juicy interior without sogginess.

Recommended for 🙋

• ⭐Those who dislike the soft, mushy texture of steamed or braised fish and prefer something crunchy.
• ⭐People looking for a sweet-and-spicy dish like chicken gwanjeong that works well as a child’s side dish or adult’s drinking snack.
• ⭐Anyone wanting to master a perfectly crispy, non-fishy, chewy fish fritter with a satisfyingly sticky sauce.