Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   On a plate, combine 2 tablespoons of fine sea salt and 1 tablespoon of granulated sugar, mixing them thoroughly to create the curing mixture.

2. 2

   Pat 500 grams of fresh cod fillets very dry with paper towels, then evenly coat both sides of each fillet with the prepared salt and sugar mixture.

3. 3

   Place the coated cod fillets in a shallow dish, cover tightly with plastic wrap, and refrigerate for 4 hours to cure, after which you will gently rinse the fillets under cold water and pat them completely dry again.

4. 4

   For the dressing, finely mince the flesh and rind of 1 whole preserved lemon, then combine it in a small bowl with 2 tablespoons of gochujang, 1 tablespoon of toasted sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of soy sauce, 2 minced cloves of garlic, and 1 teaspoon of grated fresh ginger.

5. 5

   Thinly slice the cured and dried cod fillets into bite-sized pieces and artfully arrange them on a serving platter alongside 100 grams of julienned Korean radish and 100 grams of julienned cucumber.

6. 6

   Generously drizzle the prepared preserved lemon gochujang dressing over the sliced cod and the accompanying vegetables on the platter.

7. 7

   Garnish the entire dish with 2 thinly sliced green onions and 1 teaspoon of toasted sesame seeds before serving it immediately for optimal freshness and flavor.