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  • Writer's pictureHelen ModernPepper

How To Make Seabass (sea bass) w/ Miso Glaze & Spicy GoChuJang Glaze - Modern Pepper Recipe #1

Chilean Seabass is one my favorite fish dishes! I love its buttery taste that just melts in your mouth. My favorite to enjoy Chilean Seabass is with Miso & GoChuJang (Korean Red Pepper Paste) glaze. These two glazes perfectly compliments the natural buttery taste of Chilean Seabass. I am so excited to share this recipe with you!

Below you will find:

- Youtube Modern Pepper Korean Cooking Video Recipe #1: How To Make Seabass (sea bass) w/ Miso Glaze & Spicy GoChuJang Glaze

- List of ingredients

- links for ingredients and suggested kitchen gadgets

- Recipe instruction

- Links to Korean markets in the bay area

- Where to buy $20 bottle (Nielson pinot noir)

- Links to BTS (Korean pop group that is exploding on the Billboards)

If you haven't done so yet, please SUBSCRIBE to Modern Pepper YouTube channel. I upload a NEW VIDEO RECIPE EVERY THURSDAY! I WOULD LOVE TO COOK WITH YOU AGAIN...:-)


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Also, leave me requests for future recipes for both traditional Korean cuisines and everyday meals with a Korean twist.

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Thanks for watching!


Youtube Modern Pepper Korean Cooking Video Recipe #1: How To Make Seabass (sea bass) w/ Miso Glaze & Spicy GoChuJang Glaze


- Chilean seabass (2 inch wide cuts). For smaller portion, 1 inch wide cuts.

- 2 tbsp Miso paste

- 1 tbsp soy sauce

- 1 tbsp Mirin (Japanese & Korean cooking wine)

- 1 tbsp garlic powder

- 3 tbsp olive oil (1 tbsp for the Miso glaze and 2 tbsp for the frying pan)

- Pinch of black pepper

- Pinch of lemon zest (less than 1/4 tsp)

- Optional: Cayenne pepper (pinch/ less than 1/4 tsp)

- 2 tbsp GoChuJang (Korean red pepper paste)

- 1/2 tsp sugar (or substitute honey)

- 1 - 2 tbsp butter (use butter w yellow color, not white/beige looking)

- 4-5 sprigs of fresh thyme

Serving size: 4-6 for each of the glaze (depending on how wide the fish cuts are) Links For Ingredients, Suggested Kitchen Gadgets & Halloween Props

(CLICK on the links below to view the item, NOT the pictures!)

Chung Jung One Sunchang Hot Pepper Paste Gold (Gochujang)


Hikari Organic Miso Paste


Kishibori Shoyu (Pure Artisan Soy Sauce), Premium Imported Soy, unadulterated and without preservatives


Kikkoman Soy Sauce


Kikkoman Manjo Aji Mirin, 17 fl oz


Ohsawa Genuine Mirin, Organic Sweet Rice Seasoning Wine for Traditional Japanese Cuisine, Aged over 9 Months for Umami Flavor


Simply Organic Ground Garlic | Certified Organic


Simply Organic Cayenne Pepper - Certified Organic


100% Pure Raw & Unfiltered Honey - Kosher Certified


Wholesome Organic Dark Brown Sugar, Fair Trade, Non GMO, 1.5 LB (Pack of 6)


Olive Oil Greek medal winner


Zoe Organic Extra Virgin Olive Oil 25.5 FL. OZ. tins (Pack of 2), Organic Spanish Extra Virgin Olive Oil


Real Sea Salt - Natural Unrefined, Organic, Gluten Free, Ancient Kosher Sea Salt


Spicy World Peppercorn (Whole)-Black Tellicherry


COLE & MASON Capstan Wood Pepper Grinder - Wooden Mill Includes Precision Mechanism, 12.5 inch


Tramontina Professional Aluminum Nonstick Restaurant Fry Pan, 14"


All-Clad 7112NSR2 MC2 Professional Master Chef 2 Stainless Steel Bi-Ply Bonded Oven Safe PFOA Free Nonstick Fry Pan Cookware, 12-Inch, Silver


Wusthof Classic 8-Inch Chef's Knife


Wüsthof Twelve Piece Block Set


Wusthof Classic 7-piece Slim Knife Block Set



- To make the Miso glaze, combine the miso paste, soy sauce, mirin, garlic powder, olive oil (1tbsp), black pepper, lemon zest, and cayenne pepper in a bowl and mix.

- To make the GoChuJang glaze, combine 1 tbsp of the Miso glaze, GoChuJang, and sugar in a bowl and mix.

- Preheat your oven to BROIL setting. Make sure to move your oven shelf high so your frying pan will be right under the oven fire.

- Preheat your non-stick frying pan on high heat. It is critical that your frying pan is heated hot to sear the skin of the fish. Test it buy sprinkling some water on the pan (dip your fingers in water and sprinkle over the pan). If the water bubbles are dancing/moving around and sizzling, your frying pan is ready. If the bubbles are just hanging and not sizzling, wait a minute or two, and try sprinkling the water again.

- Pat dry your fish with paper towel on both sides, the flesh and skin.

- Add the olive oil (2 tbsp) to your heated frying pan.

- Place the fish with the skin down. Let it sear for 60 - 90 seconds.

- Turn off the stove heat. Tilt your frying pan to one side, add butter and fresh thyme.

- Using a spoon, coat the flesh of the fish with the herb infused butter.

- Coat the glaze on the flesh of the skin. Remember, the glaze is a condiment, so don't put too much glaze on it.

- Place the frying pan right under the oven fire. Use a frying pan with a non-plastic handle. OR you can try to wrap the plastic handle with aluminum foil (put 2-3 layers) to protect it from heat.

- Turn your oven light on, and keep a close eye on the fish. Depending on how strong your oven fire is, it can take 60 seconds for the glaze to sizzle. OR it can take 3-4 minutes in an oven with less fire power. The key is to have the glaze sizzle into the flesh of the fish. We want to see brown spots on the glaze.

- Once the glaze has sizzled, remove to a serving plate asap. If you keep the fish in the frying pan, it will end up being over cooked. Let the fish start to cool down on the plate for 2 minutes or so, and serve immediately.

TIP: You can store the glaze in the freezer (double bag it in plastic sandwich bag first and freezer bag). Best to consume within a month.

Below are some Korean grocery stores and Amazon links.

(click on the hyperlinked name below to view their website):

- If you live in San Francisco

Woori Market

First Korean Market

- In the bay area, unlike the mom-and-pop Korean markets in San Francisco, the markets below are GIANT Korean supermarkets.

Oakland: KP Asian Market

Daly City: Kukjae Supermarket

Sunnyvale: Hangook Supermarket

San Jose: H Mart

One of my favorite $20 pinot noir bottles.

No, you don't have to only drink wine white with fish entrees. A light and dry red actually pairs nicely with fish, especially with spicy GoChuJang glaze. For the Miso glaze, a dry bubbles/brut would be a good compliment.

Click here Nielson 2014 Pinot Noir Santa Barbara County

If you are a San Francisco local, Blackwell's Wine & Spirits (located in the outer Richmond) is worth a visit. Everyone that works here are so helpful, friendly, and knowledgable. Most importantly, they just have great stuff, without all the FUSSY attitude that one might experience at the high end shops. Yes, support your local business!

BTS (Korean pop group, totally different from PSY, is exploding with popularity globally.) Yes, BTS's music is definitely "younger" than PSY. No, I usually don't listen to recent K-pop. Yes, I'm still into my K-pop from the 90s...:-) BUT BTS is worth a listen. Click here to view BTS and Steve Aoki remix music video.

As a Korean-American, I'm proud to see their success reach global presence!


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