Korean · Dinner
Spicy Cod Stew
A Korean fish stew built on a gochujang-and-gochugaru broth, simmered with cod fillet, napa cabbage, daikon radish, and silken tofu until the fish flakes and the broth turns deep red. Finished with scallion and a splash of sesame oil, it is served bubbling hot straight from the pot with steamed rice.
$7
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
298Calories
34.2gProtein
9.8gFat
16.8gCarbs
5.4gSugar
3.1gFiber
1580mgSodium
72mgChol
1.9gSat Fat
890mgPotassium
135mgCalcium
2.6mgIron
2.1mcgVitamin B12
18mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
spice-route
hidden-gems
low-calorie
Instructions
1
Prep
Cut the cod into 2–3 chunks, slice the daikon into thin half-moons, chop the napa cabbage, and cube the tofu.
2
Simmer
Pour dashi into a small pot and whisk in gochujang, gochugaru, minced garlic, and grated ginger. Bring to a boil over medium-high heat for 3 minutes until deep red.
3
Simmer
Add daikon and simmer over medium heat for 6–7 minutes until edges turn translucent and a knife slides through with slight resistance.
4
Poach
Lower cod and napa cabbage into the broth, cover, and simmer over medium-low heat for 6–8 minutes until the fish turns opaque and flakes easily when pressed.
5
Finish
Stir in tofu cubes, scallion, and soy sauce. Simmer uncovered over low heat for 2 minutes until tofu is heated and broth is glossy.
6
Plate
Ladle the stew into a deep bowl, drizzle with sesame oil, and taste for salt before serving hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 1 1/2 cup360ml anchovy or kombu dashi stock
- 2 tbsp2 tbsp gochujang
- 2 tsp2 tsp gochugaru
- 4 cloves4 cloves garlic
- 1 tsp1 tsp ginger-fresh
- 3.6 oz100g daikon
- 3.6 oz100g napa cabbage
- 3.6 oz100g silken tofu
- 22 scallion
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp sesame oil
- a pinch of salt
