How to Make Spicy Kimchi Stew with Fish: A Step-by-Step Guide

Q: Can I use any type of fish for this recipe? A: Yes, you can use any type of fish. The recipe uses mackerel, but feel free to substitute with what’s available.
Q: Is it necessary to fry the fish before adding it to the stew? A: Frying the fish beforehand helps to firm up its texture, but it’s not mandatory.

Spicy Kimchi and Fish Stew


  • 100g Kimchi
  • Fish pieces, as needed
  • Salt, to taste
  • Soy sauce, to taste
  • 1/2 White radish
  • 1/2 slice Frozen tofu
  • 1 small segment Green onion
  1. Chop the radish, kimchi, and green onion.
  2. Layer the chopped radish at the bottom of a clay pot, followed by a layer of kimchi.
  3. Add a layer of frozen tofu.
  4. Fry the fish (mackerel or your choice) in a pan for a few minutes to firm up its texture.
  5. Place the fried fish on top of the tofu and sprinkle some of the kimchi's chili. Dissolve a small spoon of salt and soy sauce in hot water and pour it into the pot.
  6. Bring to a boil over high heat, then simmer on low heat for 20 minutes until the radish is soft. Turn off the heat, add green onion, and let it sit for 2 minutes.
  • High in protein from fish.
  • Rich in vitamins and minerals from kimchi and radish.
  • Contains beneficial probiotics from kimchi.
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