Korean Glazed Cod with Pear Salsa

There is a subtle sweetness to this Korean glazed cod along with an earthy spiciness that the soybean paste glaze provides.

Combine that with the cool and bright flavors of the pear salsa and you have a feast for your taste buds as well as your eyes!

Korean Glazed Cod with Pear Salsa Recipe


2 Pears, chopped (I used Bartlett Pears)
**Tammy’s recipe called for Korean Shingo Pears which I could not find**
3-4 teaspoons hoisin sauce
2 teaspoons low sodium soy sauce
2-3 teaspoons cilantro paste
2 tablespoons orange bell pepper, diced
2 tablespoons red onion, diced
2 tablespoons lime juice
1 tablespoon garlic, minced
2 teaspoons brown sugar
2 tablespoons ginger paste
1 teaspoon chili pepper flakes
1 teaspoon ground coriander
1/2 teaspoon salt
1/2 teaspoon black pepper

-In a medium bowl, mix all ingredients together and refrigerate until the cod is ready to be served.


3 pounds Alaskan cod (I made enough for lots of leftovers, you can adjust your quantity as needed)
1 cup Korean fermented soybean paste (I used a brand called ssamjang that I found in the International aisle of the supermarket)
1/2 cup mirin
1 tablespoon lime juice
1 tablespoon rice wine vinegar
1 tablespoon brown sugar
1 teaspoon ground coriander
1 teaspoon garlic, minced
1 tablespoon cilantro chopped
salt and pepper

-Preheat the oven to 450 degrees
-Lay the fish on a foil-lined baking sheet.
-Season the fillets with salt and pepper.
-In a medium-size bowl, whisk the soybean paste, mirin, lime juice, rice wine vinegar, brown sugar, coriander, garlic, and cilantro.
-Liberally brush the glaze over the fish fillets.

-Bake the fish for approximately 20-22 minutes or until cooked through and flaky.
-To serve spoon the pear salsa over the top of the glazed fish and enjoy!

I really enjoyed this dish and so did my husband!  Thanks again Tammy!!!

Until we eat again,



  1. This looks super yummy. I love Tammy's blog and all of the tasty Korean dishes she shares! Great pic and the cod looks AMAZING!

  2. I've never had or cooked Korean food before..this looks great and I think I have all the ingredients for my first attempt at Korean food…Great pic!

  3. I don't really like fish, but this dish sounds so amazing that I would probably eat it! Great job! 🙂

  4. I had this blog last month. So good, right?? So many interesting dishes on her blog. Loved it. And this recipe that you prepared sounds amazing! Great job!

  5. I'm so glad that you tried out this recipe. Ssamjang and Doenjang are different condiments though.

    Doenjang is truly the Korean equivalent of miso but deeper and more robust. It's also a by product of soysauce production so it has a similar salt/umami profile to it.

    Ssamjang, on the other hand, is a combination of gochujang (Korean red pepper paste) fermented soybean powder, garlic, onions and (sometimes) sugar.

    Ssamjang is the go-to Korean sauce for Korean BBQ. Next time you make some bulgogi or kalbi, make sure to serve it with pieces of medium-sized leaf lettuce to wrap the bundles of meat. You smear a little ssamjang on the leaf, add the meat and roll it into a mini-burrito and pop it in your mouth. It's awesome.

  6. How sophisticated! It must taste amazing!(visiting from Group D)

  7. This is so interesting! So many ingredients I'd never dreamt of!
    Congratulations, your dish looks delicious!

  8. I'm a huge fan of Korean food – love that pear salsa! Great pick for SRC.

  9. That pear salsa looks wonderful and I find it really interesting that you pared it with cod. What an adventurous cook you are Renee!

  10. wow! i have to say i'd also maybe be a bit intimidated by such great and different from what i'm used to cuisine. you've done great at both the dish and stepping out side your comfort zone. 🙂

    happy src reveal day!

  11. wow, this sounds amazing! what a wonderful combination of flavors + textures. yum!

  12. That sounds good. I love fish.

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