Spicy Pollack Stew with Rice & Kimchi
A vibrant Korean fish stew with tender pollack, gochugaru heat, and umami anchovy broth, served with steamed rice, kimchi, and fresh green onions. Everything cooks in one pot in under 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 340
- Protein
- 32g
Ingredients
- 1 lb pollack or other white fish fillet
- 3 cups anchovy-based fish stock or dashi
- 2 tbsp gochugaru (Korean red chili flakes)
- 1.5 tbsp soy sauce
- 4 pieces green onions, chopped
- 2 pieces green chili peppers, sliced
- 2 cups steamed rice (cooked)
- ¾ cup kimchi
Instructions
- 1
Bring fish stock to a boil in a large pot over high heat, about 4 minutes.
- 2
Stir in gochugaru and soy sauce until the broth turns deep red and smells fragrant.
- 3
Cut pollack into 2-inch chunks and slide them into the broth, then lower heat to medium.
- 4
Simmer until the fish is opaque throughout and flakes easily, about 6 minutes.
- 5
Scatter green onions and green chili slices over the surface, stir gently once.
- 6
Serve the stew over steamed rice with kimchi on the side and pour broth over the top.
Tools you’ll need
- large pot (4-quart minimum)
- wooden spoon
- cutting board
- sharp knife
- bowls for serving
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