Making Korean spicy braised cod | Logagm

KOREAN BRAISED COD 1 lb cod filet, cut into 2-3 inch wide pieces COATING ¼ cup potato starch (or cornstarch or APF—all purpose flour) ¼ tsp salt ¼ tsp black pepper to taste BRAISING LIQUID 1 onion, sliced 1 TBSP minced garlic 2-3 squares of kelp (about 2x2 inches) 1 TBSP minced garlic 2-3 squares of kelp 7 TBSP low sodium soy sauce 3 TBSP gochugaru 1 TBSP sweetener of choice (im using rice syrup) 1 TBSP cooking wine (or mirin, distilled white vinegar, apple cider vinegar or omit) 1.5 cups water