Seafood Made Simple: Gochujang the secret to making Korean fried monkfish

Savoury, sweet, and spicy, gochujang is a hero condiment and a store cupboard essential in my kitchen

Korean Fried Monkfish with Kimchi. Picture: Chani Anderson

Sat, 25 Jan, 2025 - 02:00

Aishling Moore is head chef and co-owner of Goldie, the award-winning seafood restaurant in Cork city. A pioneer of gill-to-fin cooking in Ireland, and author of cookbook The Whole Catch, she's won multiple awards for her cooking and writing.

Gochujang is a Korean fermented chilli and soya bean paste. Savoury, sweet, and spicy, it’s a hero condiment and a store cupboard essential in my kitchen. It’s also the secret to making the utterly delicious and addictive Korean fried chicken — or in this weekend’s recipe's case — Korean fried monkfish.

For the Cork on a Fork festival two summers ago we put together a menu focusing solely on shellfish.