Gochujang Glazed Blackened Swordfish Steak

Gochujang Glazed Blackened Swordfish Steak

If you're a seafood lover looking to spice up your dinner routine, this Gochujang Glazed Blackened Swordfish Steak is a must-try. Gochujang Glazed Blackened Swordfish Steak is a mouthwatering dish that combines the bold flavors of gochujang, a Korean chili paste, with the rich and tender swordfish steak. This recipe takes the traditional blackened cooking technique and adds a unique twist with the spicy and savory gochujang glaze.

Preparation Method: Marinate and Blacken

Marinating Time: 30 minutes to 1 hour

Cooking Time: 3 to 4 minutes per side

Grill Temperature: High heat (around 450°F to 500°F or 232°C to 260°C)


  • 2 swordfish steaks
  • 2 tablespoons gochujang
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 1 teaspoon sesame oil
  • 1 teaspoon minced garlic
  • 1 teaspoon grated ginger
  • 1 tablespoon vegetable oil
  • Salt and pepper to taste


1. In a small bowl, whisk together the gochujang, soy sauce, honey, sesame oil, minced garlic, and grated ginger. Set aside.

2. Season the swordfish steaks with salt and pepper on both sides.

3. Heat a skillet over high heat and add the vegetable oil. Once the oil is hot, carefully place the swordfish steaks in the skillet. Cook for 3-4 minutes on each side, or until the steaks are blackened and cooked through.

4. Brush the gochujang glaze onto both sides of the swordfish steaks. Cook for an additional 1-2 minutes on each side, or until the glaze is caramelized and sticky.

5. Remove the swordfish steaks from the skillet and let them rest for a few minutes. Serve hot and enjoy the delicious Gochujang Glazed Blackened Swordfish Steak!

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