COD AND KIMCHI STEW
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.
Provided by Rick A. Martinez
Categories dinner, one pot, seafood, soups and stews, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.)
- Divide stew among bowls and top with scallions and sesame seeds.
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Zahoor Gilaani
[email protected]Yum!
KING ZUBENZ
[email protected]Amazing!
Ash 240
[email protected]This stew was a hit with my family! Everyone loved the flavor of the kimchi, and the cod was cooked perfectly. It was also very easy to make, which is always a bonus. I'll definitely be making this again soon.
Pryncee
[email protected]This stew was delicious and easy to make. I used frozen cod fillets, and they cooked perfectly in the stew. The kimchi added a nice spice, and the vegetables were a great addition. I'll definitely be making this again.
Russ VanOrder
[email protected]I'm not a big fan of fish, but I really enjoyed this stew. The kimchi added a nice flavor, and the cod was cooked perfectly. I'll definitely be making this again.
Rahul Barmon
[email protected]This stew was a great way to use up some leftover kimchi. The cod was cooked perfectly, and the vegetables were tender and flavorful. I served it over rice, and it was a delicious and satisfying meal.
shuvo gazi
[email protected]Loved this stew! The kimchi gave it a nice kick, and the cod was cooked perfectly. I served it with rice, and it was a delicious and easy meal.
Jerry Vincent
[email protected]This stew was amazing! The flavors were incredible, and the cod was cooked to perfection. I'll definitely be making this again.
Ose Nice
[email protected]I wasn't sure what to expect from this stew, but I was pleasantly surprised! The kimchi added a nice tanginess, and the cod was cooked perfectly. I served it over rice, and it was a delicious and satisfying meal.
Qasim Qasim Javed
[email protected]This stew was a hit with my family! Everyone loved the flavor of the kimchi, and the cod was cooked perfectly. It was also very easy to make, which is always a bonus. I'll definitely be making this again soon.
Juanita Barlow
[email protected]Easy to make and delicious! I used frozen cod fillets, and they cooked perfectly in the stew. The kimchi added a nice spice, and the vegetables were a great addition. I'll definitely be making this again.
Human Hunter
[email protected]I've never been a big fan of kimchi, but this stew changed my mind! The kimchi added a delicious tanginess to the stew, and the cod was cooked perfectly. I served it over rice, and it was the perfect comfort food for a cold winter night.
Roger Kisitu
[email protected]This cod and kimchi stew was an absolute delight! The flavors were perfectly balanced, with a nice kick from the kimchi and a comforting warmth from the cod. I especially loved the addition of the vegetables, which added a nice crunch and freshness t