Cod and Kimchi Stew

By Rick A. Martínez

Updated January 21, 2021

  • David Malosh for The New York Times. Food stylist: Simon Andrews.
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Total Time
40 minutes
Rating
4(1,245)
Comments
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Kimchi is a seriously versatile kitchen staple because it’s packed with so many flavors and textures. It’s great chopped and folded into mayonnaise, cooked with your favorite taco filling or stirred in to sauces and soups. In this recipe, which is inspired by kimchi jjigae, kimchi takes center stage as the base for an umami-rich broth. Once cooked, the kimchi is tender and provides a counterpoint to perfectly poached cod. For a heartier meal, serve it over steamed rice and top it with a fried egg.

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Ingredients

Yield:4 servings

  • 3 tablespoons vegetable oil

  • ¼ pound shiitake, cremini or button mushrooms, halved

  • 3 medium shallots, chopped (about 1 cup)

  • 1 (4-inch) piece fresh ginger, peeled and finely chopped (about ¼ cup)

  • 5 garlic cloves, thinly sliced (about ¼ cup)

  • 2 tablespoons gochujang (Korean hot-pepper paste) or white or yellow miso paste

  • 2 cups kimchi with its juices

  • 3 tablespoons soy sauce

  • 1 pound boneless, skinless cod fillet (or pollock, halibut or other firm whitefish fillet), cut into 1 ½-inch pieces

  • Sliced scallions and toasted sesame seeds, for serving

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

21 grams carbs; 49 milligrams cholesterol; 311 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 1 gram saturated fat; 14 grams fat; 6 grams fiber; 1258 milligrams sodium; 27 grams protein; 6 grams sugar

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

  1. 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.

  2. 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.

  3. 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.)

  4. Step 4

    Divide stew among bowls and top with scallions and sesame seeds.

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Ratings

4 out of 5
1,245 user ratings
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Comments

Shinstigator

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.

Tanya

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.

Cam

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.

Leonie

Very tasty! I used anchovy stock (~15 dried anchovies and some dried mushrooms soaked for 30 minutes and then boiled for 10 minutes with two garlic gloves and half a small onion) instead of water and didn’t feel like adding the fish. Will make again, so full of flavour, spicy and sour and delicious. I also added tofu puffs and tofu skins (soaked).

Sam

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.

caarin

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.

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