Sour and Spicy Kimchi Soup with Soba and Swordfish

Sour and Spicy Kimchi Soup with Soba and Swordfish

Sour and Spicy Kimchi Soup
Beef Broth, Buckwheat Noodles, Swordfish, Seaweed

It’s not the elegant soup I would serve at a dinner party, but rather a rustic soup I absolutely crave on a winter night. This soup is kimchi guk on steroids.

Kimchi guk is a simple Korean soup where chopped napa cabbage kimchi is simmered in beef broth. Sometimes daikon, meat, or tofu are added. It is usually garnished with scallions.

This version with ground beef, buckwheat noodles, seaweed, and swordfish is much more hearty, and served as a meal. The broth is sour, spicy, savory, salty with a hint of sweetness, and really explodes with flavor.

There are a few non-traditional foods that I like to pair with napa cabbage kimchi such as cheddar cheese, mashed potatoes, and BBQ oysters. Swordfish is another, with its mildly sweet flavor and a juicy meaty texture with a good balance of fat, it just goes well with sour and spicy kimchi.

Sour and Spicy Kimchi Soup Recipe

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Hot Spicy Fish Soup (Maeuntang)

korean fish soup
Fresh Local Swordfish over Spicy Fish Soup with Gochujang and Gochugaru
Doenjang Braised Beech Mushrooms, Red Jalapeño, Scallion, Cilantro

This version of Korean Maeuntang, a hot spicy fish soup is bright, fresh, and fiery. Chili paste, chili flakes, and fresh chilies layer on the heat while beech mushrooms add slightly crunchy slightly nutty texture and flavor to the fragrant fish broth. Pan-seared fresh local swordfish sits atop the soup, retaining its crispy exterior. Fresh cilantro and scallion add verdant sparks. The flavor comes from the various forms of red chili, not from a long simmer, so this mouthwatering red-hot meal can be on the table in about 20 minutes…

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hot pot! swordfish, kimchi, soba noodle

 swordfish kimchi hot pot
hot pot! swordfish, kimchi, soba noodles
in a rich beef broth
with cucumber, tomato, scallion, jalapeño
togarashi & cilantro garnish

A super-satisfying one dish meal complex in flavor and texture. Generally a HOT POT is a pot of simmering hot stock for cooking meats and vegetables, which is placed in the center of the dining table. Here, this Korean~Japanese~Californian fusion hot pot meal is composed in individual bowls. Rich beef stock adds depth and pairs surprisingly well with fresh local California swordfish fillets while kimchi adds complexity with its sour, spicy, and umami notes. Farmers Market tomatoes, cucumber, and green jalapeño add bright crisp fresh notes to the pot.

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swordfish belly, hot smoky pineapple glaze

swordfish belly, chile de arbol
pan-fried swordfish belly, hot smoky pineapple glaze
brown rice, temptation melon, cilantro, peanut
chile de arbol garnish

The fishmonger called it “swordfish bacon.” He had the whole fish there, which was locally caught right off the coast here in Southern California. The steaks looked fabulous, but then there was this esoteric belly meat kept off to the side, unsliced, and sold only to those who asked specifically…

While the belly of the swordfish is particularly fatty, it is high in heart-healthy omega-3 fatty acids and low in saturated fats. Its melt-in-the-mouth texture and buttery flavor make for a special treat. Due to the richness and high fat content, my serving size here is only about 5 0z. per plate.

Dried chipotle chiles turn the spicy pineapple glaze into an extraordinary sauce. Tangy sweet pineapple juice is reduced to a syrup while becoming infused with the heat and smoke from chipotle peppers. Jalapeño brings a another spicy dimension and green vegetal flavors. Cilantro and scallion are introduced at the very end, adding a lively fresh component to the glaze.

The fish is served with fluffy brown rice, diced temptation melon, cilantro, and peanuts. Temptation melon, also known as orange flesh honeydew, is a cross between honeydew and cantaloupe. The melon flesh has a sweet heady aroma and complex flavor. Finally, the dish is brightened with fresh cilantro leaves while chopped peanuts lend crunch to balance the silky fish texture.

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junk food challenge: pairing 2 fresh fish, with corn nuts?

sauteed dover sole wondra

sautéed fresh dover sole
grape tomatoes, garlic, chili flakes, corn nuts
basil garnish

pan seared swordfish
pan seared fresh local swordfish
cherry tomatoes, garlic, chili flakes, corn nuts
parsley garnish

★★★★★

the junk food challenge

corn nuts
a snack food made of deep fried corn kernels

“Let’s have some fun this month with something a little different – Junk Food!   Take your favorite Junk Food, something you are addicted to, for example chips or fries, and use it in a gourmet dish!   Note it is not a makeover of junk food, you must use the junk food item in your 5 star creation.”

The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations.

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Swordfish, 2 Easy Exotic Marinades


Fresh Pacific Swordfish with Chinese Fermented Black Bean Garlic Marinade


Fresh Pacific Swordfish with North African Harissa Marinade

For a fresh twist, pair your common fish with uncommon flavors!

Try these two piquant marinades – from a jar and a tube!

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Braised Swordfish, White Beans


Fresh Pacific Swordfish
Braised in Tomato Jalapeño Caper Sauce
Over Cannellini Drizzled with Olive Oil
Chervil Garnish

A recipe in the January issue of Food & Wine caught my eye. They made theirs with penne pasta and flaked the swordfish. Here I serve the intact filet over white beans. The swordfish is braised in a zesty tomato sauce with anchovy, garlic, jalapeño, capers and white wine.

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Stuffed Swordfish, Arugula Pistachio Salad

Fresh Pacific Swordfish
Smoked Paprika Breadcrumb Crust
Sausage, Chestnut, Pistachio Stuffing
Wild Arugula Salad with Pistachios
Sherry Vinaigrette

We used the same stuffing that filled our pork roast roulade, pictured above, which we made a couple weeks ago (here). It was terrific with pork and equally delicious with swordfish.

Miso Glazed Swordfish, Cannellini Asian Slaw

Miso Glaze
  • 1/2 c. Miso 
  • 2 T. Sake
  • 1 T. Sugar
Thanks to Jenn, The Leftover Queen and the Foodie BlogRoll for the gift of a subscription to Saveur. In the very first issue I received, there were many exciting recipes and ideas including this one of Miso Glazed Fish, issue No. 118.
To accompany Saveur’s miso glazed fish recipe we prepared an Asian-style slaw with cannellini beans and miso sesame dressing.
Dressing:
  • 1 t. Miso (I use Akamiso, red soybean paste)
  • 1/4 c. Toasted Sesame Oil
  • 1 T. Seasoned Rice Wine Vinegar
  • 1 t. Soy Sauce (low-sodium)
  • 1 t. Fresh Yuzu (or lemon) Juice  
  • Black & White Sesame Seeds 
  • Minced Ginger
Whisk first five ingredients together in a small bowl. Taste, and adjust ingredients to your liking as some miso is more salty than others, you might even want to add a little sugar. Add a pinch of minced ginger and a small amount of sesame seeds for color.
Cannellini Asian Slaw
Miso Sesame Dressing

Cannellini beans are tossed with shredded napa and red cabbage, sliced scallions, shredded carrots, radish sprouts. Tossed with Miso Sesame Dressing.
My Legume Love Affair Contribution:  It continues to be one the best monthly events, created by Susan, The Well-Seasoned Cook. This month hosted by Laurie of Mediterranean Cooking in Alaska. Say Laurie, I’ve been reading about the eruption of Mt. Redoubt on the Kenai Peninsula, spent some time there in the ’90’s! Beautiful place indeed! Hope everyone remains safe.
Are you a bean aficionado? Make sure to check out Legume Love!

Fresh swordfish steaks are seasoned with fresh ground pepper then coated with Panko breadcrumbs, sautéed in canola oil until a nice brown crust forms. Flip the swordfish and brown the other side.

Spoon miso glaze on the browned crust and cook briefly under the broiler until the miso glaze is caramelized.

Miso Glazed Swordfish and Cannellini Asian Slaw
My dear dear longtime friend Charlotte and her husband Mark are in So Cal for a few days to visit family and a friend (me). 
Charlotte and Mark drove to my town, San Pedro, where we checked out a neat landmark at the Port of Los Angeles: The SS Lane Victory, a WW II cargo ship. Then went back to my house and cooked this miso glazed swordfish, together, like old times. 
You see, she and I met as prep cooks in a restaurant called the Ute City Bank in Aspen, Colorado in 1978. (Over 30 years ago, how is that possible?) We became friends, then roommates, cooked together, skied and partied together and then went our separate ways…pursuing our careers and our lives. And we remain forever forever friends. Love you KH (my nickname for her) Charlotte!

Grilled Swordfish, Homemade Mayonnaise

“Mayonnaise is one of the finest and most important sauces in classic cuisine. The shame is that few of us ever taste the kind of fresh handmade mayonnaise that deserves such culinary status – and even dedicated home cooks don’t realize that making their own is a simple process that takes only minutes and, if you use a food processor, almost no effort at all, ” Julia Child.
The Julia Child birthday tribute continues. This time with her homemade mayonnaise recipe.
Julia’s Mayonnaise in the Food Processor
  • 2 egg yolks
  • 1 whole egg
  • 1 tablespoon lemon juice, freshly squeezed, plus more if needed
  • 1 teaspoon Dijon-style prepared mustard
  • 1/2 teaspoon salt
  • Big pinch freshly ground white pepper
  • Up to 2 cups vegetable oil or pure olive oil (all one or a mixture)
Put the egg yolks, egg, lemon juice, mustard, salt, and white pepper in the work bowl of the food processor; process for 10 seconds or more, until creamy.
With the food processor running continuously, pour in the oil very slowly in driblets at first, to start the emulsion process. When the sauce has definitely thickened, you may add the oil in a thin stream. Do not stop the machine at this point, but cease pouring every few seconds to be sure the oil is being absorbed. Then continue until the remaining 1 1/2 cups of oil are incorporated. Stop the machine and check the mayonnaise for taste and consistency. Adjust the seasonings.
To learn more about mayonnaise and the very interesting chemistry of many other sauces, please visit my blogger friend, YannChef at Food Lorists.

Rub the fresh swordfish with mayonnaise, fresh ground pepper, and kosher salt. Grill over medium-high heat.


Serve grilled swordfish over a smear of mayonnaise and garnish with herbs: Italian Basil, Purple Basil, Chives, Parsley, Thyme, Dill, Mint.

Moist, pretty, simple, delicious…
Thanks again, JC!