Poisson Sauté Épicé à la Coréenne
Photo : solo seafood / Unsplash
Morceaux de poisson blanc saisis puis sautés avec oignon, poivrons et ciboule dans une sauce gochujang sucrée-épicée.
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Commencer ma semaine gratuiteContinuer avec l'accès gratuitCoat the fish
Pat the fish dry, season lightly with salt and toss in the starch.
Sear
Heat the oil in a non-stick pan or wok and sear the fish for 2 minutes per side until golden. Remove gently.
Stir-fry the vegetables
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Sauce and toss
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Coat the fish
Pat the fish dry, season lightly with salt and toss in the starch.
Sear
Heat the oil in a non-stick pan or wok and sear the fish for 2 minutes per side until golden. Remove gently.
Stir-fry the vegetables
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Sauce and toss
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
The Story Behind the Dish
Korean home cooks often stir-fry seafood with gochujang and vegetables — the same quick 'bokkeum' technique used for squid (ojingeo-bokkeum) and fish cakes (eomuk-bokkeum).
Firm white fish holds together well in the hot pan.
⭐ Why It's Famous
Fast, spicy and colourful — an easy way to bring Korean flavour to a fish supper.
💡 Fun Fact
'Bokkeum' simply means stir-fried in Korean — you'll see it in the names of dozens of dishes.
Korea (home cooking)
35.18°N, 129.08°E
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