1 fillet white fish (130 g lingcod in photo)
1/4-1/3 soft tofu (130 g in photo)
Small handful (50-70 g) hakusai napa cabbage kimchi
200 cc water
2 tbsp sake
1 1/2 tbsp soy sauce
Cut komatsuna into 3-4 cm.
Cut fish into 4-5 cm pieces and tofu into a matching size.
Roughly chop kimchi.
In a pot, put water, sake and soy sauce, and bring to boil.
- Because of the relatively large amount of soy sauce compared to water and the use of kimchi, cook this dish quickly instead of letting broth boil down. If broth boils down, it would taste quite salty.
- Broth is usually served with goodies to keep ingredients moist and warm, and is not to be consumed.
- Any leafy vegetable and any white-fleshed fish works fine.