Busan Piquant Palate
About Busan Piquant Palate
The Busan Piquant Palate is a traditional seafood dish that hails from the bustling coastal city of Busan in South Korea. Known for its vibrant flavors and fresh seafood, Busan is a culinary haven for seafood lovers. This dish mixes spicy, tangy, and savory elements, capturing the essence of Korean coastal cuisine. Traditionally served during local festivities, it brings together families and friends to enjoy its bold taste and rich aroma.
Ingredients
- Cod - 500g, freshly caught or from a reliable fish market
- Calamari - 300g, cleaned and cut into rings
- Shrimp - 250g, peeled and deveined
- Gochujang (Korean chili paste) - 3 tbsp
- Kimchi - 200g, chopped
- Garlic - 4 cloves, minced
- Ginger - 1 inch, minced
- Sesame Oil - 2 tbsp
- Soy Sauce - 3 tbsp
- Rice Vinegar - 2 tbsp
- Sugar - 1 tsp
- Scallions - 3 stalks, chopped
- Chili Flakes - 1 tsp
- Rice - 2 cups, cooked
Preparation
Before embarking on the cooking process, ensure all ingredients are prepared and within reach. Begin by cleaning the cod fillets thoroughly under running water. Pat them dry with paper towels and set aside. Next, attend to the calamari by slicing them into uniform rings. The shrimp should already be peeled and deveined, so a quick rinse and pat dry will suffice. Chop the kimchi, mince the garlic and ginger, and chop the scallions. Prepare a separate sauce by mixing gochujang, soy sauce, rice vinegar, and sugar in a bowl, stirring until the sugar dissolves.
Cooking Process
- In a large, deep pan, heat sesame oil over medium heat. Once hot, add the garlic and ginger, sautéing until fragrant, approximately 1-2 minutes.
- Add the calamari and stir-fry for 2-3 minutes until they start to curl. Follow with the shrimp and cook until they turn pink.
- Introduce the prepared sauce to the seafood, stirring well to coat evenly. Simmer for 3-4 minutes, allowing the flavors to meld together.
- Add the kimchi and continuous to cook for an additional 3 minutes until everything is well combined.
- Gently lay the cod fillets on top of the mixture. Cover the pan loosely with a lid and let simmer for 8-10 minutes, or until the cod is cooked through and opaque. If necessary, use a cooking timer to ensure precise timing.
- Sprinkle the scallions and chili flakes over the top before serving.
How to Enjoy
Serve the Busan Piquant Palate hot over a bed of steamed rice for a complete meal. The combination of spicy kimchi and tender seafood pairs perfectly with the comforting grains of rice. Enjoy this dish with family or friends to replicate the festive spirit of Busan's coastal community.