Yangnyeom Kibbeling (Dutch × Korean)

Method

1. Cut the fish into 3 cm chunks, remove any bones and pat very dry with paper towels. Finely grate the ginger and part of the garlic and toss them with the fish, part of the salt and the pepper. Chill for 10 minutes.

   Add in this stepCod fillet (or other white fish), skinned and boned 300 gSalt ¼ tspBlack pepper 1 pinchFresh ginger 5 gGarlic cloves 0.6

2. Pour the oil into a deep 20 cm pot, at least 4 cm deep but no more than one third of the pot's height, and heat over high heat for about 9 min, to 170 °C. Keep wet utensils away, turn the pot handle inwards and keep a lid within reach. If the oil smokes, turn off the heat.

   Add in this stepOil for frying (e.g. sunflower) 1 L

   high heat

3. In a bowl, mix the flour, potato starch, baking powder and the rest of the salt, then whisk in the cold water briefly to a batter like runny yoghurt. Add the fish and coat it well, then lower the pieces in one at a time, away from you, and give them a first fry in 2 batches, for 3 min per batch over medium heat. When pale golden, lift onto a rack and leave for 3 minutes; moisture from inside moves to the surface meanwhile.

   Add in this stepPlain flour 55 gPotato starch 40 gBaking powder ½ tspIce-cold water 100 mlSalt ¼ tsp

   medium heat

4. Turn the heat up to high heat and wait about 2 min for the oil to reach 185 °C, then adjust to medium-high heat and fry the fish again in 1 batches for 1 min each. Lift out when deep golden and they sound crisp when tapped. The second fry keeps them crunchy even after glazing.

   high heat→medium-high heat

5. In a wide 24 cm pan, combine the gochujang, ketchup, honey, soy sauce and the rest of the garlic, finely chopped. Stir over medium heat for 2 min, until bubbling and glossy. Turn off the heat, add the fried fish and fold gently with a spatula to coat. Work quickly; stirring too long makes them soggy.

   Add in this stepGochujang (Korean chilli paste) 1 tbspKetchup 1 tbspHoney 1 tbspSoy sauce 1 tspGarlic cloves 1.4

   medium heat

6. Pile onto a plate, scatter with the sesame seeds and spring onions and serve straight away.

   Add in this stepToasted sesame seeds 1 tspSpring onions, thinly sliced 1