Honey Gochujang Cod with Pickled Cabbage

Serving size

1 person 2 people 4 people

Ingredients

1 spring onion
80g brown rice

(100% Brown Rice)
2 tbsp gochujang paste (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 midi cucumber
2 cod fillets (skin off) (Fish)
25g honey
1 tbsp sesame oil (Sesame)
1 carrot
1 red cabbage
1 unwaxed lime
1 tsp sesame seeds (Sesame)
1 tbsp chilli paste

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)

Allergens

Contains: Soya, Fish, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	108Kcal	529Kcal
	453kJ	2214kJ
Fat	3.2g	16g
of which saturates	0.4g	2.2g
Carbohydrates	12g	60g
of which sugars	5.0g	24g
Protein	8.5g	42g
Salt	0.32g	1.6g
Fibre	1.7g	8.3g

Ingredients

1 tbsp chilli paste (use half)

(Red Chillies, Rapeseed Oil, White Wine Vinegar, Sea Salt)
2 tsp sesame seeds (Sesame)
1 spring onion (use half)
1 red cabbage (use half)
1 unwaxed lime (use half)
2 tbsp gochujang paste (use half) (Soya)

(Fermented Red Jalapeno (Red Jalapeno Chilli Peppers, Salt), Coconut Palm Sugar, Tomato Paste, Tamari Sauce (Water, Soybeans, Salt, Spirit vinegar), Maple Syrup, Rapeseed Oil, Garlic Puree, Ginger Puree, Spirit Vinegar, Salt)
1 midi cucumber (use half)
1 carrot (use half)
80g brown rice (use half)

(100% Brown Rice)
25g honey (use half)
1 cod fillet (skin off) (Fish)
1 tbsp sesame oil (use half) (Sesame)

Allergens

Contains: Soya, Fish, Sesame

Nutritional Information

Typical values	per 100g	per portion
Energy	115Kcal	569Kcal
	481kJ	2383kJ
Fat	3.9g	19g
of which saturates	0.6g	2.9g
Carbohydrates	12g	60g
of which sugars	4.9g	24g
Protein	8.6g	43g
Salt	0.32g	1.6g
Fibre	1.8g	8.8g

Back

High protein 6 plants Low sat fat

Honey Gochujang Cod with Pickled Cabbage

Prep time: 15 mins

Total time: 35 mins

Cuisine: Korean

Food group: Fish

We think you'll love this vibrant Korean-inspired bowl! You'll coat wild-caught cod fillets in a sweet 'n spicy honey gochujang marinade, then roast in the oven till perfection. Serve alongside fluffy brown rice and a medley of colourful veg to complete the dish. Don't forget the crunchy sesame seeds to finish.

Cooking Instructions

The protein cooking time listed in this recipe has been updated.

As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.

Check out the latest recommended times in our Cooking Guidelines.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to a boil
Pull out a sieve, a medium bowl, a small bowl, a grater & a peeler

Get the rice on

Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain and return to the pan

Make the gochujang sauce & roast the cod

In the small bowl, combine the gochujang, honey and 1 tsp oil
Place the cod onto the lined baking tray and season with salt and pepper. Spoon over half the gochujang sauce, then roast for 21 mins / air fryer 18 mins

Meanwhile, pickle the cabbage

Trim and finely slice the cabbage. Halve the lime
In the medium bowl, mix together the chilli paste, the juice from the lime and a pinch of salt
Add the cabbage and toss to coat. Set aside to pickle

Last bits

Coarsely grate the carrot (peel optional). Slice the cucumber into 1/2cm thick half-moons. Thinly slice the spring onion
When ready, stir the carrot, cucumber and sesame oil through the cooked rice. Season with a pinch of salt

Plate up

Check your fish is cooked through; it should be steaming hot, opaque and separate easily with a fork
Share the honey gochujang cod between bowls, with the rice and pickled cabbage alongside. Drizzle the remaining gochujang sauce over the cod
Sprinkle over the sesame seeds and spring onion to finish