- 6 cups fish broth
- ¼ cup gochujang
- 1 tbsp. brown sugar
- 2 cups kimchi, chopped
- 500g fish fillets, cut into cubes
- 2 fish heads, split in half
- 250g soft tofu, cut into cubes
- ½ cup spring onions, sliced
More and more brands of pre-made kimchi are popping up in local groceries, making the probiotic side dish a fun ingredient to experiment with. You’ve seen it in grilled cheese, mayo, and other non-traditional applications. We wanted to try it in something a little less decadent, but more soothing. So we put it in a fish stew.
This one-pot recipe is quick to make on a weeknight (and designed for your Friday in, if you’re avoiding the traffic of Friday-payday). It results in something that leaves a nice (for spice-lovers) throat burn and warms your belly. The broth has the right balance of flavor that you feel just about satisfied on your kimchi craving after finishing one serving.
In a large pot over medium heat, add fish broth.
Add gochujang and brown sugar, stirring until dissolved.
Add the kimchi and bring the mixture to a boil.
Let boil for 5 minutes then turn down to a simmer.
Gently add the fish heads and let cook for 8 minutes.
Just before the heads are cooked, add the cubed fish, soft tofu, and half the spring onions.
Let the stew cook until fish is full cooked.
Serve hot and garnish with remaining spring onions.