Cod and Kimchi Stew Recipe (2024)

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.

Great flavor with very low effort. Will definitely make again.

We did a combo of gochujang & miso paste for the broth to add an little extra flavor and it was amazing! We also topped with bean sprouts for an extra veggies and did 2x the amount of mushrooms because we love mushrooms. I would recommend doing both!

Ran out of gochujang, so I substituted some Thai chili paste (nam prik pao) I found in the far reaches of my fridge. Its fishy funk and tamarind tang worked beautifully with the kimchi. Also used instant dashi instead of plain water, and bumped up the heat with lots of chopped red chiles. Threw in some buckwheat soba noodles and, hey presto!, a super-flavorful weeknight stew was born.

Replace the cod with tofu for vegan option.

I agree with other notes about using stock instead of water- if I make this again I will use hon dashi. Additionally, I think 5 cups is too much liquid...I wanted this to be a little thicker and because it simmered covered it didn't cook down so much.

1T lime juice (at end), 1T dashi powder, 4c water, 1T fish sauce, 1/2lb mushroom, 1T rice wine vinegar, 1.5lbs cod

This is the problem. Kimchi is full of great probiotics for your health. It dies when cooked over 115 degrees. Boiling point is over 200. I love this recipe, but was disappointed when I researched this, as fermented food (and vitamin D) important for our calcium absorption. Next time I make it, I'll use ½ of the kimchi for boiling and add half when it is not so hot. Also, miso is a good fermented food - adding it to some degree after the soup is so hot will also be good for our health....

Love this dish. Super easy - great for a weeknight. Used nearly a lb of mushrooms just cause that’s what I had on hand, and only used four cups of water because that’s all my pan would hold…but turned out great. This is going into our rotation.

More mushrooms!

Loved this soup, loved it! Made with firm tofu instead of cod because that’s what I had on hand. Doubled up on the mushrooms, but otherwise made as written.. Don’t worry about seasoning the stock, the kimchi brings all the flavor you need. Reminds me of hot and sour soup.

We thought the recipe was a little heavy on ginger flavor. If I made it again would use the korean anchovy broth packets or hon dashi rather than soy sauce and more mushrooms to amp up the umami element. We also added bean curd and some shrimp to the final dish.

This is the problem. Kimchi is full of great probiotics for your health. It dies when cooked over 115 degrees. Boiling point is over 200. I love this recipe, but was disappointed when I researched this, as fermented food (and vitamin D) important for our calcium absorption. Next time I make it, I'll use ½ of the kimchi for boiling and add half when it is not so hot. Also, miso is a good fermented food - adding it to some degree after the soup is so hot will also be good for our health....

Made this as written and chose halibut for fish option. Very tasty dish, glad we tried it, but will not make it to 'keeper' file. Although we are big fans of kimchi and fish too, there are so many recipes to try. Came together easily per instructions. One could likely keep kimchi and fish quantities per recipe and cut everything else back by 30% and have a good dish dish, less 'soupy'. Served steamed rice with this. And a squeeze of lime over each bowl at service.

My stew turned out very spicy -- as in, just south of clear-out-your-sinuses spicy. It wasn't bad, but it was more heat than my family likes so I probably won't make it again. It was a nice way to clear out some fish fillets that had been languishing in my freezer though.

Followed two of the tips in the notes: sliced the kimchi and also added a tablespoon of miso. This was just excellent! So umami and warm and comforting. Will definitely be making this again.

Add basil! Top with fried egg. Lime juice.

Add some sugar, use all 5 cups of water, added 2sliced zucchini, and tofu five minutes before adding the cod. Also used some dochchang with the goguchang.

This was great with ling cod! I modified it based on the notes below: lots more mushrooms, 4 cups vegetable stock instead of water, sriracha instead of gochujang, and 17 oz. of kimchi (jar).Result was a bit too salty, likely from the broth, soy sauce, and kimchi. Using low-sodium broth and soy sauce would allow you to better control how salty you want it.

Really liked this recipe. Found a little Dashi base along with the water boosted the umami factor.

Wow! This was surprisingly good. Made adaptations based on others' suggestions. Key was cutting the liquid to 2c, using vegetable broth (with 5c water, feels like it would have been a very thin soup rather than stew) and cooking with the lid tilted to aid thickening. Cut the gochugang to 1T and added 1T red miso to up the umami. Tossed in some peas and would add more vegetables in the future. Great, different way to do cod.

Very tasty. Followed other notes and added dash, decreased water to 3 cups, and added korean squash, decreased soy sauce to 2 tablespoons

I added baby bok choy and more critically a can of coconut milk. The coconut milk makes for a much richer broth and adds some nice fat to the meal so it sticks with you a bit longer!