Tag Archives: baby bok choy

Spicy Korean-Style Braised Cod

OK, I’ll go out on a limb here and claim this cod recipe is probably one of the best fish dishes I’ve ever eaten! The skillet braise is a simplified version of daegu jorim, or Korean braised cod. Here, Milk Street builds an umami-rich braising liquid by combining sake, mirin, soy sauce and gochujang (Korean fermented chili paste), plus garlic, ginger and chilies.

In the Korean kitchen, steaks of fatty fish, such as black cod or mackerel, are commonly used in daegu jorim, but this recipe opts for easy to source Atlantic cod fillets. Instead of buying individual fillets, we bought a 1 1⁄2-pound piece and cut it down to our preferences.

Earthy, subtly sweet daikon radish is a standard ingredient in the braise but Yukon Gold potatoes are said to be a good alternative. Baby bok choy is also added for color and to round out the braise. Let ‘s just say, this packs quite a punch—which we loved—but to tone it down a notch or three, use only one Fresno chili and discard the seeds and veins.

If you like, sprinkle on sliced scallions or toasted sesame seeds as a garnish, and/or drizzle on some sesame oil. Be sure to serve steamed short-grain rice alongside. Kimchi would be a great accompaniment, too. It was even very good as leftovers. — Just YUM!

Don’t cover the skillet tightly after adding the cod and bok choy. Leaving the lid ajar allows some steam to escape, so the broth reduces slightly, for more concentrated flavor and consistency.

Spicy Korean-Style Braised Cod

  • Servings: 4
  • Difficulty: easy
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  • 1 1/2 cups sake
  • 1/3 cup mirin
  • 1/4 cup soy sauce
  • 3 Tbsp. gochujang
  • 4 medium garlic cloves, minced
  • 2 Tbsp. minced fresh ginger
  • 1 – 2 Fresno or jalapeño chilies, stemmed and sliced into thin rounds
  • 12 oz. daikon radish, peeled, quartered lengthwise and cut crosswise into ½-inch pieces or 12 oz. medium Yukon Gold potatoes, peeled and sliced into ½-inch rounds
  • 4 6-oz. skinless cod fillets, each about 1 inch thick
  • 8 oz. baby bok choy, trimmed and cut crosswise into 1-inch pieces
  • Kosher salt and ground black pepper
  • Steamed rice


  1. In a 12-inch skillet, stir together the sake, mirin, soy sauce, gochujang, garlic, ginger and chilies; bring to a boil over medium-high, stirring occasionally. Add the daikon (or potato), then cover, reduce to medium, and cook, flipping and stirring the radish every 5 minutes or so, until a skewer inserted into the pieces meets no resistance, 10 to 15 minutes.
  2. Slide the cod fillets into the skillet and scatter the bok choy over the top. Cover partially and cook over medium, turning the fish and stirring the vegetables just once or twice, until the cod flakes easily and the sauce is slightly thickened, 5 to 8 minutes. Taste and season with salt and pepper.
  3. Ladle into shallow bowls and garnish with sliced scallions and sesame seeds.


Adapted from a recipe by Courtney Hill for Milk Street

Chili-Soy Noodles with Bok Choy and Peanuts

These noodles are an addictive combination of salty, spicy and sweet. For best results, use thick Asian wheat noodles, such as udon or lo mein, that cook up with chewy resilience. We try to include vegetarian dishes into our repertoire of meals, and this recipe is anything but ho-hum. Plus the ease of prep and limited ingredients let you serve dinner in under a half hour.

Chili crisp, a Chinese condiment sold in jars, is chili oil amped up with with red pepper flakes and additional spices. If you can find it, it’s a more flavorful alternative to standard chili oil. We used a chili-garlic paste, including the full two tablespoons. In fact, The Hubs added even more to his portion before tasting it–which probably wasn’t that wise 😉

If you want to amp up the veggies, one reviewer suggested including mushrooms, which we both agreed would be a good addition. Our Udon noodles weighed in at only eight ounces as opposed to the ten ounces the recipe called for. Luckily we didn’t have another mouth to feed because we polished off the entire skillet’s worth!

Chili-Soy Noodles with Bok Choy and Peanuts

  • Servings: 3-4
  • Difficulty: easy
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  • 10 oz. dried Asian wheat noodles
  • 1 Tbsp. neutral oil
  • 1 lb. baby bok choy, trimmed and sliced crosswise into ½-inch pieces
  • ⅓ cup low-sodium soy sauce
  • 2 Tbsp. packed brown sugar
  • 1-2 Tbsp. chili oil OR chili crisp, plus more to serve
  • ¾ cup unsalted roasted peanuts, finely chopped


  1. Cook the noodles in a large pot of salted boiling water until tender. Drain, rinse and drain again.
  2. In a 12-inch skillet, heat the neutral oil until shimmering. Add the bok choy and cook, stirring, until the stems are tender; transfer to a plate.
  3. In the same skillet, mix the soy, sugar, chili oil and half the peanuts. Simmer, stirring occasionally, until slightly thickened.
  4. Add the bok choy and noodles, then toss until warmed. Serve sprinkled with the remaining peanuts and drizzled with additional chili oil.


Adapted from a recipe by Milk Street