Cod And Kimchi Stew Recipes

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.

Steps:

• In a hot skillet brown beef, turning to brown all sides.
• Remove from skillet. Turn heat to medium.
• In same skillet add garlic and ginger. Cook until garlic browns a bit, about 2 minutes.
• Add water, soy sauce and sugar. Cook till bubbly.
• Add meat back into skillet and simmer for 50 minutes.
• Add kimchi and cook another 10 minutes.
• Serve over rice and garnish with sesame oil, seeds and green onions.

Steps:

• Fry bacon in a 4 1/2 qt (or larger) sauce pan until crisp.
• Remove bacon with a slotted spoon and drain on paper towels.
• Add onion to drippings and sautee until golden.
• Add clam juice and potato, bring to a boil, reduce heat and simmer until potato is tender.
• Add cabbage, and simmer 2 minutes.
• Add fish and simmer until fish turns opaque.
• Add cream, bacon, chives, salt and white pepper and simmer 1 minute before serving.

Steps:

• Make the anchovy and kelp broth: In a medium pot, combine the water, dried anchovies, and kelp. Bring to a low boil, then reduce the heat to medium low, cover, and simmer for 25 minutes. Strain the broth and discard the solids. Set the broth aside until ready to use.
• Make the kimchi jjigae: Heat the vegetable oil in a medium pot over high heat. Add the onion, garlic, and pork belly and cook until the onions soften and the pork is lightly browned, about 5 minutes.
• Add the drained, chopped kimchi and cook for 2-3 minutes, until slightly darkened.
• Add the Korean chile flakes, sugar, salt, reserved kimchi juice, and anchovy and kelp broth and stir well to combine.
• Lay the tofu and mushrooms on top of the soup and gently stir to submerge in the broth (do not break up the tofu). Cover the pot, reduce the heat to low, and simmer for 30 minutes. Remove the pot from the heat and season the soup with more salt to taste.
• Ladle the soup into bowls and top with the green onion and sesame oil. Serve with white rice, if desired.
• Enjoy!