Doenjang-Marinated Cod
Collard Rice Kimchi, Potato Salad, Jangajji, Tofu, Broccolini, Soy-Marinated Egg, Steamed Rice
Chef Jihee Kim of Perilla | Los Angeles
Adapted by StarChefs | april 2024
INGREDIENTS
Rice Porridge:
Yield: 5 quarts
4 cups rice flour
Collard Green Kimchi:
Yield: 6 quarts
2 pounds apple, peeled, seeded, and chopped
2 pounds chopped yellow onion
170 grams chopped ginger
2 quarts gochugaru
2 cups fish sauce
80 grams minced garlic
60 bunches collard greens, blanched and chopped
Doenjang Marinade:
Yield:1 quart
2 cups sake
2 cups mirin
2.8 kilograms doenjang
880 grams granulated sugar
Marinated Cod:
Yield: 1 serving
4 ounces cod
Potato Salad:
Yield: 10 quarts
347 grams diced red onion
Rice vinegar
4.795 kilograms potato, peeled and cooked until fork-tender
11 hard boiled eggs
4 apples, cored and diced
578 grams thinly sliced waterless oiji (Korean pickled cucumbers)
867 grams Kewpie mayonnaise
Soy Vinegar:
Yield: 18 quarts
4 quarts soy sauce
4 quarts rice vinegar
3.6 kilograms granulated sugar
Jangajji:
Yield: 22 quarts
20 pounds root vegetables of your choice, chopped
10 pounds chopped mushrooms
1.2 kilograms chopped red onion
300 grams diced serrano
150 grams chopped garlic
Tofu and Broccolini:
Yield:1 quart
538 grams crumbled tofu
½ cup fish sauce
2.4 kilograms broccolini, blanched and shocked
Sesame oil
2 tablespoons ground black pepper
To Assemble and Serve:
Yield: 1 serving
½ cup steamed rice
1 soy-marinated egg
Sesame seeds
METHOD
For the Rice Porridge:
In a stockpot over high heat, add rice flour and 4 quarts water. Whisk until mixture begins to bubble and has thickened into a porridge-like consistency. Let cool. Transfer to an airtight container and set aside.
For the Collard Green Kimchi:
In a large mixing bowl, stir to combine all ingredients and 8 cups Rice Porridge.Transfer to an airtight container and refrigerate 5 days.
For the Doenjang Marinade:
In a small saucepan over medium heat, add sake and mirin. Once alcohol is cooked off, transfer liquid to a Vitamix Commercial blender with all remaining ingredients. Blend until mixture is well combined and fully emulsified. Set aside.
For the Marinated Cod:
In a mixing bowl, coat cod with Doenjang Marinade. Cover and refrigerate 24 hours.
For the Potato Salad:
In a mixing bowl, cover red onion with enough rice vinegar to submerge. Let sit 30 minutes at room temperature. Strain and set aside. Using a ricer, rice potato and egg. Transfer to a large mixing bowl. Stir in macerated onion and remaining ingredients. Transfer to an airtight container and refrigerate.
For the Soy Vinegar:
In a mixing bowl, whisk to combine all ingredients and 8 quarts water. Transfer to an airtight container and reserve.
For the Jangajji:
Place root vegetables, mushrooms, onion, and chile in a nonreactive container. Set aside. In a saucepan over medium-high heat, bring 12 quarts Soy Vinegar to a boil. Once boiling, pour liquid over vegetables. Stir in chopped garlic. Reserve.
For the Tofu and Broccolini:
In a mixing bowl, combine tofu and fish sauce. Add broccolini and season with sesame oil. Toss to combine. Season with pepper. Reserve.
To Assemble and Serve:
Heat oven to 450°F. Transfer Marinated Cod to a sheet tray and bake 5 minutes. Let rest. On a serving plate, place steamed rice. Top with Marinated Cod. Around the plate, place soy-marinated egg, 55 grams Potato Salad, 50 grams Jangajji, 50 grams Tofu and Broccolini, and 50 grams Collard Green Kimchi. Garnish with sesame seeds.
