Korean Radish, Potato, Squash, Tofu, Date Cheong, Tteokbokki, Scallion
Chef Jennifer Pak of Soban | Los Angeles
Adapted by StarChefs | april 2024
INGREDIENTS
Date Cheong:
Granulated sugar
Fresh jujubes
To Assemble and Serve:
150 grams Korean radish, cut into 2-centimeter-thick slices and par-boiled
150 grams potato, peeled and sliced
70 grams kabocha squash, cut in wedges
15 grams mirin
70 grams diced tofu
15 grams sake
10 grams neutral oil
10 grams sesame oil
50 grams soy sauce
4 cloves garlic, minced
700 milliliters vegetable stock
Gochugaru
500 grams black cod, skin on, cut into four 2½-centimeter-thick steaks
50 grams tteokbokki
20 grams sliced onion
10 grams batonnet scallion
Minced scallion
METHOD
For the Date Cheong:
In a nonreactive container, combine equal amounts sugar and jujubes. Add an additional 2 inches sugar, making sure jujubes are fully merged. Cover and let sit 6 months at room temperature. Strain, reserving liquid and discarding solids. Reserve.
To Assemble and Serve:
In a wok over high heat, add radish, potato, squash, mirin, tofu, sake, oils, soy sauce, garlic, and stock. Season with gochugaru, then add cod. The fish and vegetables should be submerged. Cover wok and cook 6 minutes. Reduce heat and add tteokbokki, onion, scallion, and 50 grams Date Cheong. Cover and cook additional 4 minutes. Stir mixture, keeping the cod fillet intact. Transfer mixture to a serving bowl. Finish with minced scallion.
