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
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Open the appInstructions
Step 1
Bring water to a boil in a large pot or shallow braising vessel over medium-high heat.
Step 2
Whisk in gochugaru and anchovy paste until dissolved, stirring for 30 seconds until fragrant.
Step 3
Cut cod into 2-inch pieces and tofu into cubes; add both to the boiling broth.
Step 4
Simmer for 8–10 minutes until cod flakes easily at the thickest point and tofu is heated through.
Step 5
Slice green onion and scatter over the stew; taste and add salt or soy sauce as needed.
Step 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
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