Kimchi Fish Stew
|Source||Recipe adapted from: The Pickled Pantry, Andrea Chesman|
A delicious bowl of wintertime comfort, which cooks in less than a half hour. Use any firm white fish you can catch or buy.
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, rice wine, 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.