Braised Cod with doenjang
This Korean Soup leans on doenjang to do the heavy lifting. We braise the Cod for real depth,...
The kind of Korean plate you make on repeat. gochujang and honey, a proper grill, and a finish of fresh herbs.
Free to cook
Prep everything first: chop the aromatics, measure the gochujang and honey elements, and pat the turkey dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the turkey. Grill over a medium-high heat, turning once, until nicely charred and cooked through.
Stir in the soy sauce and the rest of the gochujang and honey flavours, letting them cook out for a minute until fragrant.
Add the courgette along with a splash of stock or water, then cook briskly until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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