Kimchi Fish Stew

Recipe adapted from: The Pickled Pantry, Andrea Chesman

This delicious bowl of warming comfort food cooks in less than a half hour so it’s perfect for a busy weeknight. Use any firm white fish you can catch or buy. 

Prep Time

0 minutes

Cook Time

0 minutes


6 Servings


1⁄4 pound pork belly (salt pork, diced)
1 1⁄2 pounds fish (firm white fish, cut into a few pieces )
2 cups kimchi
1 cup stock, chicken
2 tablespoons sherry, dry (Chinese rice wine)
1 tablespoon soy sauce (to taste)
8 ounces tofu, firm (cubed)
2 cups bean sprouts
4 scallion (white and tender green parts, chopped)
  rice, white (hot, cooked)
  sriracha (to serve)


Brown the pork in a large saucepan over medium heat until the pork renders its fat and becomes crisp, about 8 minutes.  Remove the pork with a slotted spoon and set aside on paper towels to drain.

Add the fish to the saucepan and sauté for 2 minutes, until all the pieces are coated in the fat. Add the kimchi, broth, sherry vinegar, and soy sauce and simmer for 10 minutes, until the fish is cooked and the kimchi is heated through.  Stir in the bean sprouts and scallions and cook until the bean sprouts wilt, 1 to 2 minutes. Serve hot over rice, passing the hot sauce at the table.