Korean Gochugaru Cod with Cabbage and Chard
246
Calories
42g
Protein
17g
Carbs
0g
Fat
Korean Gochugaru Cod with Cabbage and Chard. A filling korean plate built around fish and plenty of cabbage.
Kcal 246 · Protein 42 g · Carbs 17 g · $ 4.00 per serving
Protein 42g · Carbs 17g · Fat 0g
10 min
Prep
18 min
Cook
$ 4
Per Plate
246
Calories
What You Need
One plate is the amount the calories and protein above are for.
- 6 oz cod
- 1.25 cups cooked cabbage (from 1.88 cups raw)
- 1 cups cooked chard (from 3 cups raw)
- 1 tbsp low sodium tamari
- 1 tsp gochugaru
- 1 tbsp rice vinegar
- 2 cloves garlic, minced
- 1 cup water
- 1 scallion, sliced
- 12 oz cod
- 2 1/2 cups cooked cabbage (from 3.75 cups raw)
- 2 cups cooked chard (from 6 cups raw)
- 2 tbsp low sodium tamari
- 2 tsp gochugaru
- 2 tbsp rice vinegar
- 4 cloves garlic, minced
- 2 cups water
- 2 scallion, sliced
- 24 oz cod
- 5 cups cooked cabbage (from 7.5 cups raw)
- 4 cups cooked chard (from 12 cups raw)
- 4 tbsp low sodium tamari
- 4 tsp gochugaru
- 4 tbsp rice vinegar
- 8 cloves garlic, minced
- 4 cups water
- 4 scallion, sliced
- 36 oz cod
- 7 1/2 cups cooked cabbage (from 11.2857 cups raw)
- 6 cups cooked chard (from 18 cups raw)
- 6 tbsp low sodium tamari
- 6 tsp gochugaru
- 6 tbsp rice vinegar
- 12 cloves garlic, minced
- 6 cups water
- 6 scallion, sliced
- 48 oz cod
- 10 cups cooked cabbage (from 15 cups raw)
- 8 cups cooked chard (from 24 cups raw)
- 8 tbsp low sodium tamari
- 8 tsp gochugaru
- 8 tbsp rice vinegar
- 16 cloves garlic, minced
- 8 cups water
- 8 scallion, sliced
Before You Start
Slice the cabbage and chard thin so they wilt quickly in the spiced broth.
How To Make It
- Simmer the water, tamari, gochugaru, rice vinegar, and garlic in a wide pan for 2 minutes until fragrant.
- Add the cod, cover, and poach for 8 minutes until the fish flakes easily and reaches 145°F.
- Lift the cod out and keep it warm on a plate.
- Add the sliced cabbage to the broth and cook covered for 5 minutes until softened.
- Stir in the chard and cook for 3 minutes until the leaves wilt and stems soften.
- Spoon the vegetables and broth over the cod and top with scallion.
Fix It: If the broth tastes too sharp, stir in a splash of water to mellow it before serving.
Air Fryer
- Heat the air fryer to 380F.
- Add the ingredients you would cook on the stove or in the oven in a single layer, without crowding the basket.
- Cook for about 18 minutes, shaking the basket halfway, until cooked through and lightly crisp.
- Let it rest a minute, then finish and plate the dish as written in the steps above.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories246
- Protein42g
- Carbs17g
- Fat0g
- Fiber6g
- Sodium1326mg
Bonus Benefits
- A Healthy Weight
- Eating Well
- Inflammation
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Cabbage: fiber and vitamin C, reported to feed your gut.
Garlic: allicin, reported to look after your heart.
Cabbage: fiber and vitamin C, reported to feed your gut.
Garlic: allicin, reported to look after your heart.
Tools For This Recipe
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