Kimchi Fish Stew

During the cold winter months, there’s nothing better than a steaming bowl of stew. I enjoy spicy foods so this is one of my simple go-to recipes for stew. The bonus is that kimchi is a fermented food, so it’s full of probiotics. I typically buy kimchi from the store; and for me, that is usually Costco. This recipe may take a bit longer the first time around. After a few times, I can now cook it well enough such that I prepare ingredients while cooking; then, I’m done in about 30 minutes.

What You’ll Need:

1 Lb Kimchi

2 Lbs Tilapia Filet

1 Lb Soft Tofu

Chicken Base

Ginger

Garlic Cloves

White Pepper

Black Pepper

Salt

Black Wood Ear Mushrooms (optional)

Enoki Mushrooms (optional)

1. Cut the tilapia filet into approximately 1.5-2 inch pieces. Slice several garlic cloves (I generally use about 5 cloves) and mince fresh ginger (I use a thumb-size). Cut the tofu into generous bite size cubes.
2. If you’re planning on using wood ear mushrooms (available at most Asian grocery stores), soak that in water for at least 15 minutes before usage so that they have time to rehydrate and soften. I like the shrink-wrapped wood ear mushrooms that come in small matchbox size packets. One of those packets is generally enough for the stew. If buying the wood ear mushrooms that come loosely packaged, about 2 handfuls of dry wood ear mushrooms will be enough for the stew.
3. I use a dutch oven to cook this. Whichever pot you decide to use, make sure there’s a lid. Pour in some oil (enough to coat the bottom plus some). You definitely don’t want the fish sticking to the bottom of the pan. Throw in the garlic and ginger.
4. Once the garlic and ginger start sizzling, throw in the fish. Coat the fish in the existing pan oil. Put in at least 1 teaspoon if not 2 of white pepper. White pepper adds a warm earthy aromatic spice flavor. Add some dashes of black pepper. You don’t have to completely cook the fish at this stage. Have the heat be on medium at this stage.
5. Toss in the kimchi. I like peppery so 1 Lb of kimchi is perfect for me. If you prefer the milder side, you may want to use less kimchi. Add enough water such that the kimchi and fish are completely submerged. Add about 1.5 tablespoons of chicken base. If you don’t have chicken base, a few bouillon cubes will be fine. If you’re planning on using woodear mushrooms, now’s the time to add that. Cover the pot and let the mixture simmer on medium heat. If you prefer foods on the saltier side, now’s a good time to add salt. For me, the kimchi and chicken base already have enough sodium that I don’t bother with extra salt.
6. Wait for about 5 minutes then add in the tofu cubes. Once you’re more familiar with this recipe, during this 5-minute waiting period, you can cut the tofu cubes (so that not everything has to be prepped at the beginning).
7. If you’re planning to use enoki mushrooms, after you’ve added the tofu cubes, clean the enoki mushrooms. Enoki mushrooms (generally available at most Asian grocery stores) are amazing at soaking up flavors. Add the enoki mushrooms. Once you’ve added the enoki mushrooms, simmer the stew on medium.
8. Cover and simmer the stew on medium. As the mixture starts to boil, the stew is generally done. The fish should be white and flaky at this point. This recipe generally feeds 4-6 people.