Cod and Kimchi Stew
Updated Jan. 22, 2021
- Total Time
- 40 minutes
- Rating
- Comments
- Read 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.
cod could use some seasonin
Not a mushroom fan, so I substituted potatoes - worked for me!
Wow! This will definitely be added to my rotation! I substituted gochujang with gochugaru (korean red pepper powder- coarse). Instead of water, I used anchovy broth (8 dried anchovies, 1/2 Korean radish, dried seaweed, 1L water).
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