All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Sakana to tofu, kimuchi no sattoni / quick-simmered fish, tofu and kimchi

A yummy no-brainer dish with fresh fish. Kimchi works great as seasoning in this dish.


Handful komatsuna (120 g in photo)
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.
Add kimchi.

When broth boils again, add fish and tofu, and cook until fish becomes opaque on medium heat.

While cooking, tilt pot, scoop broth, and pour over fish and tofu.

Add komatsuna, tilt pot, scoop broth, and pour over komatsuna.
When komatsuna is cooked, it is ready to serve.

  • 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.

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