Ingredients:
1 lbs of cod fillets
1/2 tsp of salt
1/4 tsp of pepper
3 tbsp of potato starch or flour
1 medium onions, sliced
Korean radish, cut into 1 inch thick round pieces
4 pieces of small dried kelp
2 green onions, cut into 2 in length
Sauce:
7 tbsp of soy sauce
1 tbsp of minced garlic
3 tbsp of Gochugaru (adjust this according to how spicy you want it. I added 1 tsp)
2 tbsp of sugar (or less if you prefer dishes less sweet)
2 tbsp of mirin (optional)
1 1/2 cups of water
Extra sauce to drizzle on top of the cod fillets:
2 tbsp of soy sauce
1 tbsp of minced garlic
1 tsp of Gochugaru
1 tsp of sesame oil
Directions:
1. Salt + pepper your cod fillets. Let it sit in the fridge for 15 minutes and remove any excess water with a paper towel.
2. Coat the cod pieces in potato starch or flour.
3. Prep your ingredients – onions, green onions and Korean radish.
4. Add your sliced onions to the instant pot. Add your sauce and press the SAUTE button on HIGH. Keep for 3 minutes until it starts boiling. Turn it off.
5. Add your radish on top of the onion slices, then your cod fillets. Place your dried kelp pieces and drizzle the extra sauce on top of the cod fillets. Top with green onions.
6. Close the lid and cook on MANUAL – HIGH pressure for 1 minute. Quick release when done cooking.
7. Serve immediately and enjoy!
