Spicy Cod & Tofu Stew
A fiery Korean seafood stew built on gochugaru and anchovy broth, loaded with tender cod and silky tofu. One pot, 20 minutes, deeply satisfying.
- Total time
- 20 min
- Servings
- 2
- Calories
- 245
- Protein
- 34g
Ingredients
- 14 oz cod fillet
- 10 oz firm tofu
- 2 tbsp gochugaru (Korean chili flakes)
- 1 tbsp anchovy dashi paste or fish sauce
- 2 stalks green onion
- 2 cups water
Instructions
- 1
Bring water to a boil in a large pot or shallow braising vessel over medium-high heat.
- 2
Whisk in gochugaru and anchovy paste until dissolved, stirring for 30 seconds until fragrant.
- 3
Cut cod into 2-inch pieces and tofu into cubes; add both to the boiling broth.
- 4
Simmer for 8–10 minutes until cod flakes easily at the thickest point and tofu is heated through.
- 5
Slice green onion and scatter over the stew; taste and add salt or soy sauce as needed.
- 6
Serve immediately in deep bowls with rice or crusty bread for soaking up the broth.
Tools you’ll need
- large pot or shallow braising vessel (3-4 quart)
- wooden spoon
- knife and cutting board
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
