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Korean Gochugaru Fish Stew with Napa Cabbage and Tofu
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Course Soup
Cuisine Korean
Servings 4 people

Equipment

  • Large pot
  • Cutting board
  • Knife

Ingredients
  

  • 1 lb white fish fillets such as cod, cut into 2-inch pieces
  • 4 cups napa cabbage, roughly chopped
  • 14 oz firm tofu, cut into 1-inch cubes
  • 2 tablespoons gochugaru
  • 4 cups vegetable broth or fish stock
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, minced
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 4 green onions, sliced
  • 1/2 teaspoon salt, or to taste

Instructions
 

  • Heat the sesame oil in a large pot over medium heat. Add the garlic and ginger and cook for 1 minute until fragrant.
  • Stir in the gochugaru and cook for 30 seconds to bloom the spice. Pour in the broth and soy sauce, then bring the mixture to a gentle simmer.
  • Add the napa cabbage and tofu cubes. Simmer for 5 minutes until the cabbage begins to soften.
  • Gently place the fish pieces into the broth. Cook for 4 to 5 minutes until the fish turns opaque and flakes easily.
  • Taste and add salt if needed. Remove the pot from the heat and stir in most of the green onions, reserving a few for garnish.

Notes

Add the fish only after the cabbage has softened so it stays in neat pieces. If the broth tastes too mild, stir in a little extra gochugaru right before serving rather than during cooking. Leftovers reheat well on the stove with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Korean
Equipment: Large pot, Cutting board, Knife