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Let me share my favorite kimchi fish stew recipe with you. This hearty dish combines spicy kimchi with tender white fish, creating a perfect balance of flavors. I love making this on chilly evenings when I crave something warm and comforting. Trust me, once you try this stew, you'll be hooked! Rich fish stock forms base, while gochujang adds depth and heat. Napa cabbage provides crunch, and green onions offer fresh brightness. Ready to dive into Korean-inspired deliciousness?
Ingredients for Delicious Kimchi Fish Stew
- Kimchi: Adds tangy, spicy flavor and depth to the stew, infusing it with a unique umami taste.
- White fish fillets: Provide a delicate and mild flavor that pairs well with the bold flavors of the kimchi and gochujang.
- Fish stock: Forms the flavorful base of the stew, enhancing the seafood taste and creating a rich broth.
- Gochujang: Adds a spicy kick and depth of flavor to the stew, balancing the tanginess of the kimchi.
- Garlic: Infuses the stew with aromatic flavor, enhancing the overall taste profile of the dish.
- Soy sauce: Adds a savory depth of flavor and umami richness to the stew, enhancing the overall taste.
- Sesame oil: Provides a nutty aroma and flavor, adding a subtle richness to the stew.
- Napa cabbage: Adds a mild sweetness and crunch to the stew, complementing the spicy and tangy flavors.
- Green onions: Provide a fresh and mild onion flavor, adding a pop of color and freshness to the dish.
Read more: Kimchi Stew Recipe
Essential Tools for Making Kimchi Fish Stew
- Large pot: Essential for cooking the stew and accommodating all the ingredients.
- Cutting board: Needed for chopping the kimchi, fish, and vegetables before adding them to the stew.
Kimchi Fish Stew Recipe
A hearty and spicy fish stew with kimchi, perfect for a cozy dinner.
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Equipment
- Large pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 1 cup Kimchi chopped
- 1 lb White fish fillets cut into chunks
- 4 cups Fish stock
- 1 tbsp Gochujang
- 2 cloves Garlic minced
- 1 tbsp Soy sauce
- 1 tsp Sesame oil
- 2 cups Napa cabbage chopped
- 2 stalks Green onions sliced
Read more: Kimchi Jjigae Stew Recipe
Instructions:
- 1. In a large pot, heat the sesame oil over medium heat. Add the minced garlic and cook until fragrant.
- 2. Add the chopped kimchi and gochujang. Stir well and cook for a few minutes.
- 3. Pour in the fish stock and soy sauce. Bring to a boil.
- 4. Add the fish chunks and napa cabbage. Reduce the heat and simmer for about 20 minutes, or until the fish is cooked through.
- 5. Garnish with sliced green onions before serving.
Notes:
Serve with steamed rice for a complete meal.
Nutrition value:
Calories: 250kcalCarbohydrates: 10gProtein: 30gFat: 10gSaturated Fat: 2gCholesterol: 50mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Read more: Tuna Kimchi Stew Recipe
Can You Make Kimchi Fish Stew Ahead of Time?
Make Ahead Instructions
- Prepare the kimchi fish stew as directed, but do not add the fish.
- Let the stew cool completely, then store it in an airtight container in the refrigerator for up to 2 days.
- When ready to serve, reheat the stew, add the fish, and simmer until the fish is cooked through.
Freezing Instructions
- Prepare the kimchi fish stew without adding the fish or green onions.
- Allow the stew to cool completely, then transfer it to a freezer-safe container or bag.
- Label with the date and store in the freezer for up to 3 months.
- To serve, thaw the stew overnight in the refrigerator, reheat, add the fish, and simmer until cooked through.
- Garnish with fresh green onions before serving.
Adding a splash of apple cider vinegar to this kimchi fish stew recipe can enhance the tanginess and depth of flavor.
Common Questions About This Flavorful Stew Recipe
FAQ:
Can I use a different type of fish for this kimchi fish stew recipe?
Yes, you can use other types of white fish like cod, halibut, or tilapia.
How spicy is this kimchi fish stew?
The level of spiciness can be adjusted by adding more or less gochujang according to your preference.
Can I make this stew ahead of time?
Yes, you can make the stew ahead of time and reheat it before serving. The flavors often develop even more if made in advance.
Is this recipe suitable for vegetarians?
This recipe contains fish stock and fish fillets, so it is not suitable for vegetarians. However, you can try substituting with vegetable stock and tofu for a vegetarian version.
How long will this kimchi fish stew last in the refrigerator?
This stew can be stored in the refrigerator for up to 3-4 days in an airtight container.
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