This Korean Hotpot leans on soy and sesame to do the heavy lifting. We slow-cook the Cod for real depth, then bring it together in one pan.
Free to cook
Prep everything first: chop the aromatics, measure the soy and sesame elements, and pat the cod 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 cod. Cover and cook low and slow, stirring now and then, until rich and spoonable.
Stir in the gochujang and the rest of the soy and sesame flavours, letting them cook out for a minute until fragrant.
Add the asparagus along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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