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Kevin Godbee ha publicado una actualización
hace 3 semanas (editado)
Cod & Kimchi Soup – In this recipe from The New York Times, kimchi takes center stage as the base for an umami-rich broth. Once cooked, the kimchi is tender and provides a counterpoint to perfectly poached cod. Other ingredients include mushrooms, shallots, ginger, garlic, gochujang, and soy sauce. It was tangy and spicy.
Ezra Origuella, Lana Mihajlović y3 más9 Comentarios-
That sounds absolutely soul-warming, Kevin, like a bowlful of bold comfort with a kick. The way kimchi mellows into the broth while still holding its tang is such a clever contrast to the delicate cod. And with gochujang, mushrooms, and aromatics like ginger and garlic, you’ve built a flavor profile that’s layered and deeply satisfying.
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@judyrusselllive-com-au Thanks Judy!
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¡Cuántos sabores ricos hay en tu plato! Felicidades.
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@cecu6669hotmail-com Thanks Antonio!
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Stagier
Un guiso de primera
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@mercedesminayapalaciosgmail-com Thank you, Mercedes!
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Scoolinary Team
This is so powerful, Chef!
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@soldamiani Thank you, Sol!
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Stagier
I love how kimchi transforms into something so deep and tender in soups. Pairing it with cod must be a perfect balance of freshness and spice.
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