I have a confession to make : Korean cuisine is a favorite on my list. Whenever I crave for anything that's up-to-the-wall spicy, you'd find me in a Korean restaurant. Of course for those who prefer something milder, there's always stuff like bulgogi and kalbi jim (beef rib stew). Prepare from P200 to P300 for a single-person visit to a Korean resto. However, it's always worth it since they serve you an array of banchan (Korean appetizers) to add to your meal. Sometimes, you'd get full from these already.
For best results, it is better to go to food joints priding themselves of traditional home cooking. Fastfood "Korean" establishments never interested me. For one, their banchan doesn't come free.
This baked fish with chili sauce is one Korean dish that's easy to make. The gochujang you can buy at the Korean grocery, but go easy on it because it can make the dish really hot.
Recipe from Korean Favorites (Periplus Mini-Cookbooks):
4 tbsps. Korean hot bean paste (gochujang)
1 tbsp. soy sauce
1 tbsp. corn starch, mixed with 2 tbsp. water
1 tsp. sugar
1 tsp. sesame oil
2 spring onions, chopped
2 cloves garlic
2 finger-length cilies, desseded and chopped
1 tsp. minced fresh ginger root
2 tsp. sesame seeds
500 g. white fish fillet
Combine all ingredients and mix well.
Spread mixture over fish fillet. Put in a baking tray and set aside for at least 15 minutes to marinate.
Preheat oven to 360F and bake the fish for five minutes until cooked. Serve hot with steamed rice.
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