Kimchi and Cod Soup

Introduction

There's something magical that happens when the ancient art of Korean fermentation meets the pristine waters of the North Atlantic. This kimchi and cod soup represents a beautiful fusion of culinary traditions—the deep, complex flavors of fermented vegetables married with the clean, sweet taste of fresh cod in a warming, soul-satisfying broth.

At its heart, this dish celebrates the transformative power of fermentation. The kimchi, with its layers of tangy, spicy, and umami-rich flavors developed through careful lacto-fermentation, becomes the backbone of this soup. When simmered with aromatic ginger, garlic, and the fermented Korean chili paste gochujang, it creates a broth that's both complex and comforting—a liquid embodiment of the Korean concept of *jeong*, the deep emotional connection that comes from sharing good food.

The addition of cod brings a gentle protein that doesn't compete with the bold kimchi flavors but rather provides a clean, sweet contrast that rounds out each spoonful. The fish's delicate texture, cooked gently in the residual heat of the broth, creates tender flakes that absorb the soup's complex flavors while maintaining their own subtle character.

What makes this soup truly special is how it bridges culinary worlds without losing the essence of either. It honors the Korean tradition of using fermented vegetables as a base for deeply flavorful soups, while celebrating the pristine quality of North Atlantic cod. The result is a bowl that's both familiar and surprising—warming you from the inside out while awakening your palate with layers of fermented complexity.

This is comfort food that tells a story of cultural exchange and culinary evolution, proving that the best fusion dishes don't just combine ingredients—they create something entirely new while respecting the traditions that inspired them. Each spoonful delivers the satisfying heat of gochujang, the tang of fermentation, and the clean finish of perfectly cooked fish, all wrapped in a broth that seems to capture the essence of both Korean mountainsides and Nordic coastlines.

Ingredients

• 3 tablespoons vegetable oil
• 115g mushrooms (shiitake, cremini, or button), halved
• 3 medium shallots, chopped (about 1 cup/150g)
• 1 (10cm) piece fresh ginger, peeled and finely chopped (about 1/4 cup/60g)
• 5 garlic cloves, thinly sliced (about 1/4 cup/60g)
• 2 tablespoons gochujang (or white/yellow miso paste as alternative)
• 2 cups (480g) kimchi with its juices
• 3 tablespoons soy sauce
• 450g boneless, skinless cod fillet (or pollock, halibut, or other firm whitefish), cut into 4cm pieces
• 1.2 litres water
• 3-4 scallions, thinly sliced, for serving
• 1 tablespoon toasted sesame seeds, for serving

Instructions

1. Heat the vegetable oil in a large, heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the halved mushrooms and cook, stirring occasionally, until lightly browned, about 4-6 minutes.

2. Add the chopped shallots, finely chopped ginger, and sliced garlic to the pan. Cook, stirring occasionally, until the aromatics are fragrant and just beginning to brown, about 4-6 minutes.

3. Stir in the gochujang (or miso paste) and cook, stirring constantly, until fragrant and the mixture turns brick red, about 1 minute. Be careful not to let it burn.

4. Add the kimchi with all its juices, scraping up any gochujang from the bottom of the pan with a wooden spoon. Cook, stirring occasionally, until most of the liquid has evaporated, about 5 minutes.

5. Add the soy sauce and 1.2 litres of water. Bring the mixture to a boil over high heat, then reduce heat to medium and let it boil gently for 2-3 minutes.

6. Cover the pot, reduce heat to low, and simmer until the kimchi is tender and the flavors have melded, about 20 minutes.

7. Gently stir in the cod pieces, distributing them evenly throughout the soup. Cover the pot, remove from heat, and let sit undisturbed for 5 minutes, until the fish is just cooked through and flakes easily.

8. Taste and adjust seasoning with additional soy sauce if needed. Ladle into bowls and serve immediately, topped with sliced scallions and toasted sesame seeds.

Additional Notes