Cod and Kimchi Stew
Updated Jan. 22, 2021
- Total Time
- 40 minutes
- Rating
- Comments
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Ingredients
- 3tablespoons vegetable oil
- ¼pound shiitake, cremini or button mushrooms, halved
- 3medium shallots, chopped (about 1 cup)
- 1(4-inch) piece fresh ginger, peeled and finely chopped (about ¼ cup)
- 5garlic cloves, thinly sliced (about ¼ cup)
- 2tablespoons gochujang (Korean hot-pepper paste) or white or yellow miso paste
- 2cups kimchi with its juices
- 3tablespoons soy sauce
- 1pound boneless, skinless cod fillet (or pollock, halibut or other firm whitefish fillet), cut into 1½-inch pieces
- Sliced scallions and toasted sesame seeds, for serving
Nutritional analysis per serving (4 servings)
293 calories; 13 grams fat; 1 gram saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 18 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 26 grams protein; 1253 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a large saucepan over medium-high. Cook mushrooms, stirring occasionally, until lightly browned, 4 to 6 minutes. Add shallots, ginger and garlic and cook, stirring occasionally, until just beginning to brown, 4 to 6 minutes.
- Step 2
Stir in gochujang and cook until fragrant and brick red, 1 minute. Stir in kimchi, scraping up any gochujang from the bottom of the pan, and cook until most of the liquid has evaporated, about 5 minutes.
- Step 3
Add soy sauce and 5 cups water and bring to a boil. Cover, reduce heat to low and simmer until kimchi is tender, about 20 minutes. Stir in fish, cover, remove from heat and let sit until cooked through, about 5 minutes. (The residual heat from the stew will gently cook the fish.)
- Step 4
Divide stew among bowls and top with scallions and sesame seeds.
Private Notes
Comments
Be sure to slice your kimchi into 1 1/4-inch pieces before adding to the pot. Being a huge fan of this dish, I would add some slices of firm tofu, zucchini, a handful of crown daisy greens (found at any Korean market) and trimmed enoki mushrooms in the last 5 minutes of cooking as well.
If you have dashi mix, use that with the water and omit the soy sauce, it adds a total umami richness to the broth. This recipe is very forgiving so feel free to add different vegetables, tofu etc as you see fit. It doesn’t need such a long simmer time either. Just go by taste.
Added an extra tbsp of Gochujang, along with some fish sauce & lime juice. Helped the broth nicely. Used 2x the amount of fish it called for and 2x the amount of mushrooms.
A great base recipe to work with. We added some sliced waxy potatoes, anchovy sauce, a little black garlic, a little MSG, a little chicken bouillon. Next time would consider adding tofu as well.
I’ve made this at least 10 times. A winter fave! Often sub tofu for fish, always double the mushrooms, 1.5x fish. Add lotus root to sauté with garlic/shallot/ginger. Later add dollop of miso, extra gochujang, half of the soy sauce. Halve the water with dashi to make more stew like. Cook down with lid askew to let sauce thicken.
cod could use some seasonin