Kimchi Cod

Overview

There is always Zongjiafu cut-up kimchi in the refrigerator at home. It is delicious whether used as a side dish or as a noodle or soup. It is especially delicious when made into Korean soups. It is a rice killer and is more suitable for southern tastes. It is slightly spicy and sweet, and children like it very much! Today I used deep-sea cod, and it was a perfect combination with kimchi and golden needles.

Tags

• hot dishes
• chicken essence
• cod
• cooking wine
• coriander
• doenjang
• enoki mushroom
• ginger, onion, garlic
• kimchi
• pepper
• salt

Ingredients

Steps

1. 1 Prepare the ingredients. The frozen cod must be defrosted first.

   

2. 2 Marinate the cod with salt, pepper, and cooking wine for a few minutes.

   

3. 3 Drain the cod with kitchen paper, place in the pan and fry for 2 minutes on each side, remove and set aside.

   

4. 4 Heat the oil in a pan, sauté the ginger, onion and garlic, then add the kimchi and stir-fry for about a minute.

   

5. 5 Add a large bowl of water and add the enoki mushrooms.

   

6. 6 Add appropriate amount of cooking wine, salt, light soy sauce and miso.

   

7. 7 Add the cod, cover with water and boil for another 2 minutes.

   

8. 8 Finally add some chicken essence and sprinkle with coriander.