Sea Bream with Gochujang Beurre Blanc, Kimchi & Fava Beans

Beurre blanc is a classic French sauce. It needs butter, wine, and a bit of patience. We gave it a Korean upgrade with Oh Na Mi Gochujang, served over crispy sea bream with sweet fava beans and a scoop of Oh Na Mi Kimchi. It looks impressive on the plate, but it's honestly not that hard to make.

Ingredients⁠ (Serves 4)

Fish:⁠

• 2 sea bream, filleted (4 fillets)⁠
• fleur de sel⁠

Gochujang beurre blanc:⁠

• 1 shallot, finely diced
• 80 ml dry white wine⁠
• 10 ml white wine vinegar⁠
• 150 g salted butter, cold, cut into 1 cm cubes⁠
• 1–2 tbsp Oh Na Mi gochujang⁠
  

Fava beans:⁠

• 250 g fava beans, double-podded
• ⁠30 g unsalted butter⁠
• splash of water⁠
• salt⁠

Kimchi:⁠

• 150 g Oh Na Mi kimchi, finely chopped⁠
  

Let's Oh Na Mi this!

1. Finely dice the shallot. Combine with the white wine and wine vinegar in a heavy-bottomed saucepan and reduce until about 2 tablespoons of liquid remain. Remove from heat and let cool to about 60°C (140°F).⁠
   
   
2. Whisk in the cold butter cube by cube, whisking constantly. Keep the temperature between 55–65°C (131–149°F), never above 70°C (158°F). Stir in the gochujang and season to taste. Strain through a fine sieve into a lukewarm bowl and keep warm.⁠
   
   
3. Add the double-podded fava beans to a small saucepan with butter and a splash of water. Cook over medium-high heat for 3–4 minutes until soft and glossy. Season with salt.⁠
   
   
4. Pat the sea bream fillets completely dry with paper towel. Place them skin-side down in a cold, dry skillet. Set over high heat and let the skin crisp slowly without moving the fish, about 4–5 minutes. Once the fish is about three-quarters cooked, flip and sear the flesh side for 10 seconds. Season immediately with fleur de sel.⁠
   
   
5. Plate the sea bream fillet. Spoon the fava beans over one half and the chopped kimchi over the other half. Pour the gochujang beurre blanc in front of the fish. Serve immediately.⁠