Modu Recipes

Ttukdak Hyung's Daegu Bol Jjim

A cost-effective dish featuring crispy fried cod cheek meat topped with a spicy and thick seafood bean sprout stew, offering a crunchy exterior and tender interior.

🙋 Recommended for

  • ⭐ Those who want to enjoy a restaurant-quality seafood stew at home using affordable fish ingredients
  • ⭐ Those who love the crunchy texture of bean sprouts paired with crispy-on-the-outside, tender-on-the-inside fried fish
  • ⭐ Those looking for a fiery and hearty anju that pairs perfectly with soju or cold beer

Ingredients needed 🛒2 servings

  • cod cheek meat, as needed
  • flour
  • seasoned salt, a pinch
  • pepper, a pinch
  • seafood mix, 1 cup
  • soju (for thawing and removing fishy smell)
  • thick steaming bean sprouts, 1 bag
  • blanched cod milt
  • green onion
  • Cheongyang chili pepper
  • gochugaru, generously
  • soy sauce
  • anchovy sauce
  • mirin (or cooking wine)
  • sugar
  • beef dasida
  • hondashi
  • minced garlic
  • starch water, a little

Recipe 🍳

  1. Thaw frozen cod cheek meat in cold water, then drain and pat completely dry with a paper towel.
  2. In a bowl, mix flour, seasoned salt, pepper, and water to make a thick batter. Thoroughly coat the prepared cod cheek meat.
  3. Heat a generous amount of cooking oil in a pan. Fry the battered cod cheeks until golden and crispy on both sides. Set aside on a plate.
  4. In a pot, bring 1L of water to a boil with the seafood mix and soju. Lightly blanch to remove any fishy smell, then drain.
  5. In a deep skillet, add cooking oil, then add the thick bean sprouts, blanched seafood mix, blanched cod milt, diagonally sliced green onion, and Cheongyang chili peppers.
  6. Add gochugaru, soy sauce, anchovy sauce, mirin, sugar, beef dasida, hondashi, minced garlic, and pepper. Stir-fry quickly over high heat until the vegetables are just wilted.
  7. Once the seasonings are absorbed, slowly drizzle starch water around the edges of the bubbling sauce, stirring to thicken until the sauce is glossy and slightly thick. Finish the bean sprout stew.
  8. Pour the completed spicy seafood bean sprout stew over the pre-fried cod cheeks on the plate, serving generously like a sauce.
  1. Coat cod cheek meat in flour batter and fry until crispy and golden; set on a plate.
  2. Blanch seafood mix in water with soju. In a pan, stir-fry steaming bean sprouts, cod milt, seafood, and spicy seasoning over high heat quickly.
  3. Thicken the sauce with starch water, then generously pour the bean sprout stew over the fried cod cheeks.

Cooking tips 💡

  • Use thick 'steaming bean sprouts' sold in stores instead of thin ones for stir-frying, as they retain crunch even when cooked on high heat.
  • Seafood mix tends to be fishy, so always add soju or sake when blanching to keep the overall seasoning clean.
  • Add starch water gradually along the edges of the pan while the sauce is still boiling, stirring to avoid lumps and achieve a smooth, thick stew sauce.

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cod cheek meatflourseafood mixsteaming bean sproutscod miltgreen onionCheongyang chili peppergochugarusoy sauceanchovy saucemirinbeef dasidahondashigarlic